One Pot Burrito Bowls

1/2 cup red bell pepper diced small
1/2 cup diced sweet onion
1 pound lean hamburger
1/3 cup Old El Paso Medium Thick n' Chunky Salsa
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can corn, drained
1 (14.5-ounce) can Rotel
1 cup jasmine rice
1 Tablespoon taco seasoning
1/2 teaspoon chili powder
2 1/2 cups chicken broth
Flour tortilla shells (or chips)

Optional toppings:
Cheese
Sour cream
Green Onions
Tomatoes
Lettuce
Salsa
Guacamole or sliced avocados

In a large pot place the hamburger meat, red pepper and onions. Cook until meat browned. Stir in salsa, black beans, corn, Rotel, jasmine rice, taco seasoning and chili powder. Pour in chicken stock and then bring to a light boil. Cover the pan and reduce heat to low. Cook for an additional 15-20 minutes, or until the rice is all the way cooked.
Top with your favorite toppings. I like to have warm flour tortillas on the side, and topped the meat with lettuce, sour cream, and cheese. For variation you could also make this with chicken. Dice the chicken into 1-inch cubes and cook in place of the hamburger.

(adapted from Iheartnaptime's recipe.)

Taco Soup

(picture courtesy of stellasmom-ronda.blogspot.com)

This one has DEFINITELY become a favorite at our house! 

2 lbs ground beef

1 large onion, chopped

1 can of kidney beans

1 can of whole kernel corn, drained

1 can stewed tomatoes

1 can of Rotel tomatoes

1 pkg of taco seasoning mix

1 pkg of original hidden valley ranch dressing (dry)

2 1/2 c. water or more to make soup broth

Brown ground beef and onions in a large pan, drain fat. Add taco seasoning to beef. Add remaining ingredients and simmer for an hour or so. I usually add the other ingredients to a large pot while the beef is browning. Serve with shredded cheddar cheese, sour cream, and tortilla chips on the side. 

Black Beans (Cafe Rio Copy Cat)

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

White Chicken Chili

6 cans white beans
2 cans of chicken (looks like large tuna can)
2 cloves garlic
14 oz can of chicken broth (or 3 c. water + 3 chicken bouillon cubes)
1 t. cumin
1 t. oregano
1/2 t. salt
1 c. diced onions
8 oz green chilies undrained
pepper

Heat together until warm. Can also put it into the crock pot on low for 2 hours. Serve with cheddar cheese grated on top and sour cream.

Chinese Sauteed Green Beans (SO GOOD!)

Let me first start by saying that I hate green beans. Hate hate them. and peas. I wont touch them for the life of me. This recipe however... I absolutely love. Its the only way I will eat them, when they're around... they don't even last 3 minutes.

1 T soy sauce
2 T olive oil
1 T honey
1 T minced garlic
1 T unsalted butter (or just normal butter, still works fine)
12 oz green beans trimmed

Combine soy sauce, honey, and 1 T water in a small dish. In a 10 inch saute' pan heat the butter with the olive oil over med-high heat. When the butter is melted add the green beans and 1 t salt-coat well with this mixture. Cook, turning beans occasionally, until well browned, shrunken, and tender- 7-8 minutes. (Butter will have turned dark brown). Reduce heat to low, add the garlic and cook , stirring constantly (15-20 seconds) until the garlic is softened and fragrant. Carefully add the soy mixture (make sure to scrape the honey off the bottom). Cook, stirring until the liquid is glazey (30-45 seconds.) Transfer the beans to a serving dish, and pour the extra glaze on top.