I have been eye-balling this recipe on Pink Parsley for quite some time now. I was just waiting on a good sale on white beans. Well, this is the week! This chili was super simple and super yummy! We had some friends over and it was a total hit. The avocado garnish was delicious. I started the crock pot around lunch and dinner was ready at 7:00. That's a great way to entertain. I made Corn Muffins to go alongside and we had Artichokes and Hollandaise for a starter. I also let Publix make dessert. Tiramisu is my favorite and we enjoyed it again tonight!
4 cans white beans, drained and rinsed
3 boneless chicken breasts (I put mine in frozen)
1 8-oz. block pepper jack cheese, cubed
2 cups salsa
Garnishes:
avocado
sour cream
shredded cheese
salsa
**I used the 19-oz. Progresso Cannellini beans, so I added an extra 1/4 cup salsa and 1 cup chicken broth
Combine the beans, cheese, and salsa in a crockpot. Nestle the chicken breasts into the mixture, and cook on low 6-8 hours. Remove chicken breasts, shred with a fork, and return to crockpot. Stir to combine, and serve with desired garnishes (I used shredded cheese, sour cream and avocado with a squeeze of lime).
Enjoy!
(adapted from Pink Parsley)
Dawn Hoover, the columnist from Spice of Life, sent this recipe to me a couple of weeks ago. I knew it was definitely something that I wanted to make. Anything stuffed in a pasta shell has to be good! I think if I made this again, though, I would add more cream cheese. If your in the mood to try something different for dinner, give this one a try. I'll be warming up leftovers for lunch tomorrow!
Filling Ingredients:
1 lb. ground beef
1 envelope taco seasoning
2/3 cup water
1/2 cup salsa
1 can black beans, drained and rinsed
4-oz. cream cheese
1 box jumbo pasta shells (you'll only use about 16)
Additional Ingredients:
1 cup salsa
2 cups shredded cheese
1-1/2 cups crushed Tostitos (I omitted these)
1 cup sour cream (I ran out!)
In a large skillet, cook beef over medium-high heat until no longer pink; drain off any excess fat. Add taco seasoning, water, salsa and beans; cook over medium heat until thickened and most of the liquid has evaporated (about 10 minutes). Add the 4-oz. of cream cheese and stir until melted. Remove from heat.
Meanwhile, cook pasta shells according to package directions; drain. Toss with a little olive oil or butter to keep from sticking together.
Fill each pasta shell with a heaping tablespoon of meat mixture (I just used the one from my silverware drawer). You should be able to fill about 16. Spoon 1/2 cup salsa in the bottom of a 9-inch baking dish. Top with filled shells. Pour the other 1/2 cup salsa over the top, cover and bake at 350 for 30 minutes. Uncover; sprinkle with cheeses. Bake uncovered 15 minutes longer or until heated through. Sprinkle with crushed chips. Serve with sour cream and extra salsa. Throw on some shredded lettuce or green onions if you feel like you need some green :) Serve with some rice, corn or beans.
Enjoy!
(adapted from Taste of Home- originally sent to me by Dawn Hoover)
I know we all stocked up on the Hidden Valley Ranch Dressing while it was B1G1 this week. I also stocked up on the Pillsbury Biscuits, so when I saw this recipe in Taste of Home I knew I had to give it a whirl. Its the same basic concept as my other "taco" dishes, but I LOVED the idea of using the biscuits to make flatbread. It was so yummy!
1/2 cup sour cream
1/4 cup Ranch Dressing
1 lb. ground beef
1 15-oz can black beans (or pinto beans)
1 envelope taco seasoning
1 cup salsa (or one can diced tomatoes, undrained)
1 tube large refrigerated biscuits (8)
Toppings:
Shredded Cheese
Shredded Lettuce
Extra Salsa
Sliced Olives
Avacado with Lime (Yum)
In a small bowl, combine the sour cream and ranch dressing. Chill until ready to serve.
In a large skillet, cook beef over medium heat until no longer pink; drain off any excess fat. Add the beans (drained) salsa and taco seasoning. Heat through. Cover and simmer over low.
Meanwhile, roll out each biscuit into a 6-inch circle. In a small non-stick skillet over medium heat, cook each biscuit for 30-60 seconds on each side or until golden brown. Keep warm in a 200 degree oven. Work with these one at a time. Roll one out and put in the skillet. While that one is cooking roll the other one out. Roll them out as thin as you can. You want them to cover the bottom of your small skillet.
Yes, you are looking at that picture right. I, for some reason, do not own a rolling pin. I deconstruct my paper towel holder when I need to roll something out! It gets the job done!
To serve, spread each flatbread with 1 tablespoon ranch sour cream; top with 1/4 cup meat mixture. Sprinkle with desired toppings. You can even leave them flat and build almost like a pizza.
Enjoy!
(adapted from Taste of Home)
Wowzers! What a nice combination this dish delivers! I wanted seconds, but I was so full from eating Chocolate Chunk Oatmeal Cookies all afternoon, I couldn't swallow another bite. I don't know why I haven't made this sooner. I've been carrying it around for no telling how long in my binder. My Mimi serves her chili over macaroni noodles, so I thought it would be nice to do the same here. This gives a Mexican twist to the original Chili Mac, and oh what a nice twist it is! This week Publix has their carrots, onions, ground beef and salsa on sale. Winn Dixie had their Old El Paso taco seasoning and Ronzoni Smart Taste B1G1 last week. This is warm and comforting and a nice change for your regular dinner menu. You have GOT to try this one!
1 lb. ground beef (or turkey)
1 clove garlic, minced
1 cup onion, diced
1 cup carrot, diced
1 cup corn kernels
1 can black beans, drained
1-1/2 cups tomato sauce (see below for my substitution)
1-1/2 cups salsa
1 packet taco seasoning
1 box pasta (I used elbow noodles)
Cook ground beef in a large skillet over medium high heat until no longer pink. Drain excess fat. Add onions, carrots and garlic and cook for about 5 minutes, or until vegetables have softened. Stir in tomato sauce, salsa, corn, beans and taco seasoning packet. Bring mixture to a boil. Reduce heat and simmer for 15 minutes, stirring occassionally. (**I did not have any tomato sauce, so I used the leftover tomato paste I used for the Italian Sausage Penne Bake. Use 3/4 cup tomato paste and mix with 1 cup water).
Meanwhile, cook pasta according to package directions. Drain well.
On a plate or bowl, lay down a bed of noodles. Ladle chili over pasta. Place a dollop of sour cream in the center and sprinkle with cheese. Serve immediatley.
Enjoy!
(adapted from Taste of Home)
