Black Beans, Beef and Rice

I recently prepared a new recipe for my family, and it was a big hit with everyone!

I love it when that happens...because SOMEONE in our family (a cute little opinionated 4 year old), turns his nose up at most anything that is not Mac N Cheese these days!

What makes it even better, is that it is gluten free, so the whole crew can right dig right in, and not worry about Caylie getting sick...which has become a requirement around here.

I have made it twice so far, and the last time, as we were licking our plates clean, we decided that the next time I make it, I should do a double batch!

Black Beans, Beef and Rice

4 slices of bacon, cut into 1" pieces

1 lb. lean ground beef

1/2 c chopped onion

green pepper, chopped

2 cloves garlic, minced

1C long grain rice
1C water

14.5 oz. can diced tomatoes, undrained

15.5 oz. can black beans, drained and rinsed

1 1/2 t dried Italian seasoning

1t salt

1C shredded mozzarella cheese

Cook bacon in large skillet on medium heat.  Add beef, onion, pepper, and garlic.  Cook, stirring often, until beef has browned.  Add water, rice, tomatoes, beans, Italian seasoning, and salt.  Mix well.  Reduce heat, cover, and simmer until liquid is absorbed and rice is done (20 min. or so).  Sprinkle with cheese.

Ricki's Spinach Pie

This is a delicious breakfast pie recipe that my sweet cousin Ricki made at a family reunion. Everyone was talking about how great it was!

16 oz. container of 2% low fat cottage cheese
10 oz. pkg. of frozen chopped spinach, thawed, well drained
1 C shredded low-moisture part skim mozzarella cheese
4 eggs, lightly beaten
1 jar (7oz) roasted red peppers, well drained, chopped
1/3 C grated Parmesan cheese
1 tsp. dried oregano leaves

Preheat oven to 350. Mix all ingredients until well blended. Pour into greased 9 inch pie plate. Bake 40 minutes or until center is set. (Usually takes about an hour)

Tips:
You can substitute 1/2 chopped red bell peppers for the roasted peppers

Taco Soup

This recipe came from a family cook book, and I have made it many times! It is great when you need a fast dinner!

1 lb. ground beef
1 pkg. Ortega (or other gluten free brand) taco seasoning
1 pkg. dry Ranch dressing mix
1 can whole corn
1 can chili beans
1 can Ro-tel
Shredded cheese

Brown ground beef in a soup pot, and drain. Add in taco seasoning and Ranch mix. Stir. Add corn, chili beans, and Ro-tel, then stir to combine. Heat through. Serve topped with shredded cheese.

Cornbread

This recipe is from a family cook book. I like to serve this with my potato cheese soup, which is also on my recipe blog. I don't always use an iron skillet to prepare this, but when I do, the crust turns out much crispier and better!

1C cornmeal
1/4 tsp. salt
2 eggs
1C milk
1/2 tsp. soda
1 small can cream style corn
3-4 jalapeno peppers, cut into pieces (I leave this out...or just put in a tiny bit)
1/4 C grated cheese
1/4 C vegetable oil

Preheat oven to 350. Pour oil into a skillet and heat while preparing other ingredients. Mix meal, salt and eggs. Beat well. Add milk with soda. Add corn, peppers, and 1/2 of cheese. Remove oil from oven, pour hot oil into meal mixture, and mix together. Pour combined mixture into skillet and sprinkle with remaining cheese. Bake 45 min. at 350.

Heather's Pumpkin Crisp

Oh my! A friend of mine served this at bunco one night around Thanksgiving. Everyone LOVED it! It has become a fall tradition at my house, and I have given out the recipe more than once! It is the best pumpkin recipe that I have ever had!

15 oz. can pumpkin
1C evaporated milk
1C sugar
1 tsp. vanilla
1/2 tsp. cinnamon
18.25 oz. box of yellow cake mix (gluten free if needed)
1C chopped pecans
1C melted butter
whipped cream

Stir together 1st 5 ingredients. Pour into lightly greased 9x13 pan. Sprinkle dry cake mix evenly over top. Sprinkle with pecans. Drizzle with butter. Bake 1 hour or until golden brown at 350.

Cool 10 minutes. Serve warm or room temp with whipped cream.

Can make into a trifle with caramel sauce and walnuts. Can combine vanilla pudding with the cool whip for one layer of the trifle.

SBMFE

South Of The Border Mexican Fiesta Extravaganza (Named by Our Kids!)

I got this recipe from a lady at church who was just telling several of us about a fast and easy recipe she had tried. My kids love it with rice and/or Fritos!

2 Cans Black Beans, drained and rinsed
1 Medium Sized Jar of Salsa...any kind
2 Eggs...whisked
2 C Grated Cheese

Stir together first 3 ingredients, and then top with cheese. Bake at 350 for 30 min., or until bubbly.

Teresa's 5 Can Chili

My sweet friend Teresa gave me this recipe.

Like most of the recipes on my blog, it made it onto my "keeper" list because it is fast, easy, and tastes great! I've made it lots of times! :)

1- 1.5 pounds of ground beef
1 can chili beans
1 can pinto beans
1 can tomato sauce
1 can Del Monte Chili Diced Tomatoes
1 can rotel

Brown ground beef, and drain. Add all other ingredients and heat through.