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Easy, Meaty Mexican Casserole
Dinner Mexican

Easy, Meaty Mexican Casserole

5.0

Prep
15 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Heat a 12-inch skillet over medium heat. Cook and crumble pork and black pepper in the hot pan until browned, 5 to 7 minutes. Drain and discard grease.
  3. 3 Stir kidney beans, corn, water, and taco seasoning into the skillet with the pork. Bring to a boil.
  4. 4 Combine corn muffin mix, milk, and egg in a bowl for the corn bread mixture.
  5. 5 Spoon pork mixture into a 9x13-inch baking dish. Top with Colby cheese. Pour and carefully spread corn bread mixture on top.
  6. 6 Bake in the preheated oven until corn bread is golden brown, 20 to 25 minutes. Let stand for 5 minutes before serving.

By sybil318

Three Bean Tacos
Dinner Mexican

Three Bean Tacos

5.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Add beans, Green Giant® SteamCrisp® Mexicorn®, 3/4 cup water, and Ortega® Taco Seasoning to large nonstick skillet and bring to a boil over high heat. Simmer 10 minutes or until thickened.
  2. 2 Serve in warm tortillas with your favorite taco toppings.

By BM

Tom's Slow Cooker Vegan Chili
Dinner Mexican

Tom's Slow Cooker Vegan Chili

1.0

Prep
20 min
Cook
240 min
Total
260 min

Instructions

  1. 1 Combine black beans, butter beans, great northern beans, black-eyed peas, kidney beans, tomato sauce, diced tomatoes, carrots, celery, leeks, tomato paste, chipotle chile, paprika, and chili powder in a slow cooker.
  2. 2 Cover and cook until vegetables are tender, 4 to 6 hours on Low.

By Tom

Appetizing Vegetarian Burritos
Dinner Mexican

Appetizing Vegetarian Burritos

4.1

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Saute celery and onion in hot oil until onion starts to turn translucent, 5 to 7 minutes. Add chili powder and cumin; saute until onion is soft, about 5 minutes more. Stir garlic into onion mixture and saute until fragrant, about 30 seconds.
  2. 2 Stir tomatoes into onion mixture; bring to a simmer, reduce heat to medium, and cook and stir until liquid is mostly evaporated and mixture is thick, 5 to 10 minutes.
  3. 3 Mix cannellini beans and red kidney beans into tomato mixture; cook until bean filling is heated through, 5 to 10 minutes. Season filling with lime juice, hot sauce, salt, and black pepper.
  4. 4 Spoon filling in a line across the middle of a tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito. Repeat with remaining filling and tortillas.

By Jennyness

Hearty Vegetarian Enchilada Soup
Dinner Mexican

Hearty Vegetarian Enchilada Soup

4.8

Prep
15 min
Cook
27 min
Total
42 min

Instructions

  1. 1 Heat oil in a large stockpot over medium heat; add onion, green bell peppers, and garlic. Cook and stir until onion and bell peppers are tender, 2 to 3 minutes.
  2. 2 Mix hominy, diced tomatoes with green chile peppers, vegetable broth, enchilada sauce, black beans, kidney beans, green chile peppers, and olives into onion mixture; bring to a boil. Reduce heat to medium-low and simmer until flavors combine, about 20 minutes. Season soup with salt.
  3. 3 Place tortilla chips into serving bowls and top with soup. Garnish each bowl with sour cream and Mexican cheese blend.

By Jenna Branson

Buffalo Chicken Chili
Dinner Mexican

Buffalo Chicken Chili

4.5

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Heat olive oil and butter in a large pot over medium-high heat. Place chicken in the pot. Cook and stir until chicken is no longer pink, 7 to 10 minutes.
  2. 2 Stir in carrot, onion, celery, garlic, chili powder, cumin, paprika, salt, and pepper. Cook and stir until onion is translucent and carrots begin to soften, 3 to 4 more minutes.
  3. 3 Stir in hot sauce, tomato sauce, crushed tomatoes, and white and red kidney beans. Bring to a boil, then simmer over medium-low heat until vegetables are tender and flavors have blended, about 1 hour.

By Lisa Arlotti

Taco Bean Salad
Dinner Mexican

Taco Bean Salad

4.2

Prep
30 min
Cook
35 min
Total
65 min

Instructions

  1. 1 Heat oil in a skillet over medium heat. Cook and stir onion until it has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
  2. 2 Cook and stir ground beef into onion until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir in chili powder, oregano, and cumin until incorporated, 1 minute. Remove from heat. Stir in olives, kidney beans, garbanzo beans, pinto beans, and black beans; cool.
  3. 3 Mix together mayonnaise, taco sauce, and hot pepper sauce in a bowl. Refrigerate until ready to serve. Layer lettuce with tomatoes, Cheddar cheese, bean mixture, tortilla chips, and dressing to serve.

By penguinite

Chuck Roast Chili
Dinner Mexican

Chuck Roast Chili

5.0

Prep
20 min
Cook
135 min
Total
155 min

Instructions

  1. 1 Remove fat and ligaments from chuck roast; cut into 1/2-inch cubes.
  2. 2 Heat 1 tablespoon oil in a large pot over medium heat. Add cubed roast. Cook and stir until browned, about 5 minutes. Drain and discard grease. Transfer meat to a bowl and set aside.
  3. 3 Return the pot to medium heat. Add remaining oil and vinegar, scraping up any bits from the bottom of the pot. Add onion and bell peppers and cook until onion is translucent, 5 to 10 minutes. Stir in stock and water.
  4. 4 Add diced tomatoes, black beans, light and dark kidney beans, brown sugar, tomato paste, chili powder, barbecue sauce, ketchup, garlic, cumin, hot sauce, mustard, Worcestershire sauce, and salt. Bring chili to a simmer, about 5 minutes.
  5. 5 Cover and continue simmering for 2 to 4 hours.

By Dustin Mathers

Aaron's Amazing Simple Beans
Dinner

Aaron's Amazing Simple Beans

3.5

Prep
10 min
Cook
120 min
Total
610 min

Instructions

  1. 1 Place kidney beans into a large container and cover with about 1 quart water; let stand 8 hours to overnight. Drain.
  2. 2 Combine beans, 1 quart water, preserved lemon, sugar, black pepper, red chile pepper, bay leaf, garlic powder, and anise seed in a stockpot; bring to a boil. Reduce heat to low, cover stockpot, and simmer for 1 hour.
  3. 3 Remove lemon, bay leaf, and red chile pepper from bean mixture. Mash about 10% of the beans against the sides of the stockpot using the back of a spoon. Cover stockpot and simmer for 45 minutes more.
  4. 4 Remove cover from stockpot and simmer beans until beans are thickened and water is evaporated, about 15 minutes more.

By ACONTORER

Bob's Three Bean Salad
Lunch

Bob's Three Bean Salad

4.2

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine red kidney beans, green beans, and garbanzo beans in a large bowl. Add onion, garlic, sugar, Italian seasoning, rice wine vinegar, balsamic vinegar, and olive oil; stir to coat. Season with salt. Marinate salad in refrigerator before serving, at least 1 hour.

By Kenneth Isakson

Easy Vegan Burger Patties
Dinner

Easy Vegan Burger Patties

1.0

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and place into a bowl.
  2. 2 Mash sweet potatoes, kidney beans, onion, and garlic together until it comes together. Mix in salt, black pepper, cumin, paprika, and cayenne. Add cooked quinoa and combine. Shape mixture into patties.
  3. 3 Heat olive oil in a pan over medium-high heat. Cook patties in the hot oil until browned, 5 to 7 minutes per side.

By VME

Ultimate Refried Beans with Cheese
Dinner

Ultimate Refried Beans with Cheese

Prep
20 min
Cook
215 min
Total
955 min

Instructions

  1. 1 Cover beans with 4 inches of water and soak for at least 12 hours, or overnight.
  2. 2 Place the pot with beans and water on the stove and heat to a boil. Reduce heat to medium-low and simmer until much of the water has been absorbed and beans are soft enough to mash, about 2 hours.
  3. 3 Crush the beans thoroughly with a potato masher. Simmer for 1 hour more.
  4. 4 Take an immersion blender to the pot and pulverize the beans until there are no visible solids left. If any water remains, simmer until it evaporates and beans are reduced to a thick paste.
  5. 5 Add milk, lard, garlic powder, salt, chile pepper, cumin, and cayenne and stir to combine. Cook for 10 minutes more.
  6. 6 Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
  7. 7 Transfer beans to a casserole dish and sprinkle with Oaxaca cheese. Cover with foil.
  8. 8 Bake in the preheated oven until cheese is melted, about 20 minutes, removing foil at the 15-minute mark. Serve immediately.

By Brian Genest

Bean & Pasta Soup
Dinner

Bean & Pasta Soup

4.2

Prep
10 min
Cook
70 min
Total
80 min

Instructions

  1. 1 Heat oil in a large stockpot over medium-high heat. Crumble ground beef into pot and cook, stirring frequently, until well browned. Remove meat, leaving excess oil in pot.
  2. 2 Cook onion and garlic in oil over medium-high heat until translucent. Stir in tomatoes, kidney beans, vegetable soup mix, and water. Reduce heat, and simmer 40 minutes.
  3. 3 Add pasta stars, cover, and simmer 20 minutes more, or until pasta is tender. You may add more water at any time to adjust consistency.

By Judy

Tequila Chili
Dinner

Tequila Chili

4.3

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Brown the ground beef in a large pot over medium heat, breaking it up with a spoon while it cooks; drain. Stir in the tomatoes, kidney beans, onion, garlic, tomato sauce, tequila, chili powder, cumin, salt, and cayenne pepper; simmer 20 minutes.

By Tracy J

Spicy Shrimp and Red Bean Soup
American

Spicy Shrimp and Red Bean Soup

4.6

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Warm the oil in a large saucepan over medium heat. Stir in the garlic, celery, and green onions. Cook, stirring frequently, until tender, about 3 minutes. Stir in beans, tomatoes, cream of mushroom soup, and water. Bring to a boil. Stir in dill, reduce heat to medium, and simmer 10 minutes. Stir in shrimp, and simmer until shrimp are pink, about 5 minutes.

By Kim Berley

Beefed-Up Baked Beans and Bacon
Dinner

Beefed-Up Baked Beans and Bacon

4.0

Prep
5 min
Cook
265 min
Total
270 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 10 to 12 minutes. Drain bacon slices on paper towels, leaving bacon grease in the skillet. Crumble bacon when cool enough to handle.
  2. 2 Cook onion in the bacon grease over medium heat until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Transfer onion mixture (including bacon grease) to a slow cooker.
  3. 3 Cook and stir ground beef in the same skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Transfer to the slow cooker.
  4. 4 Add pork and beans, kidney beans, butter beans, ketchup, brown sugar, Worcestershire sauce, and liquid smoke to the slow cooker.
  5. 5 Cook on Low for 4 hours. Serve with crumbled bacon on top.

By Angela

Three Bean Salad with Feta Cheese
Lunch

Three Bean Salad with Feta Cheese

4.2

Prep
30 min
Cook
Total
150 min

Instructions

  1. 1 Mix black beans, kidney beans, great northern beans, diced tomatoes with green chile peppers, feta cheese, red onion, Greek seasoning, and garlic powder in a bowl.
  2. 2 Whisk olive oil, balsamic vinegar, honey mustard, and Worcestershire sauce in a separate bowl; pour over bean mixture. Toss to coat. Refrigerate for about 2 hours for best flavor.

By MICAHGIBSON

Slow Cooker Stew Beef Chili
Dinner

Slow Cooker Stew Beef Chili

5.0

Prep
15 min
Cook
360 min
Total
375 min

Instructions

  1. 1 Combine beef, kidney beans, corn, water, Cheddar cheese, chocolate, chili powder, cumin, brown sugar, garlic powder, salt, black pepper, and thyme in a slow cooker.
  2. 2 Cover and cook on Low, adjusting seasoning as needed, until meat is tender and no longer pink, 6 to 8 hours.

By Jen Slane

Vikki's Red Bean Sausage
Dinner

Vikki's Red Bean Sausage

4.7

Prep
Cook
Total

Instructions

  1. 1 Heat oil in a large skillet over medium high heat. Add sausage and onion and saute until onions are translucent. Add bell pepper, garlic, parsley, paprika, cayenne pepper and ground black pepper. Saute all together, stirring occasionally, until bell pepper is a little tender (about 10 minutes).
  2. 2 Drain and rinse kidney beans. Add all kidney beans, tomatoes and chile peppers. Stir to mix together, reduce heat to medium and let simmer for 25 to 30 minutes. Add salt to taste while simmering. Serve hot.

By Victoria Caylor

Easy Chicken Chili
Dinner

Easy Chicken Chili

4.0

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Heat oil in a large stockpot over medium-high heat. Saute onion and celery in the hot oil until soft, 5 to 7 minutes. Add chicken and cook until browned, 3 to 4 minutes. Add chicken broth, kidney beans, garbanzo beans, navy beans, chiles, chili powder, cumin, thyme, seasoning blend, and salt.
  2. 2 Bring mixture to a boil. Reduce heat and let simmer until chicken is no longer pink in the center, about 30 minutes.

By Jandeebee

Slow Cooker Pasta e Fagioli Soup
Dinner

Slow Cooker Pasta e Fagioli Soup

4.0

Prep
15 min
Cook
245 min
Total
260 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir ground turkey, onion, celery, and garlic in the hot skillet until turkey is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer to a slow cooker.
  2. 2 Pour in kidney and great northern beans, water, tomato sauce, basil, thyme, oregano, salt, pepper, and cayenne. Stir well and cover. Cook until reduced and thickened, on Low for 8 hours, or High for 4 hours.
  3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and stir into soup. Serve.

By Allrecipes Member

Elbow Macaroni and Kidney Bean Salad
Lunch American

Elbow Macaroni and Kidney Bean Salad

4.3

Prep
10 min
Cook
10 min
Total
140 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook macaroni in boiling water, stirring occasionally, until cooked through but firm to the bite, 6 to 8 minutes. Drain and rinse with cold water.
  2. 2 Combine cooked macaroni, kidney beans, celery, mayonnaise, onion, red wine vinegar, salt, and pepper in a large serving bowl until well mixed. Chill in the refrigerator for at least 2 hours.

By Jennifer Rapp Griffis

Chili con Carne II
Dinner

Chili con Carne II

4.4

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 In a medium sized stock pot, heat the oil over medium heat. Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned.
  2. 2 Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, cinnamon sticks, and cloves. Cover and simmer for 45 minutes.
  3. 3 Stir in kidney beans, and cook another 15 minutes. Remove cinnamon sticks before serving.

By Fay Jones

Mom's Classic Beef Chili
Dinner

Mom's Classic Beef Chili

4.0

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Place a large frying pan over medium-high heat until hot, about 45 seconds. Add 1 tablespoon oil, then add peppers and onion; saute until soft, about 6 minutes. Add garlic and saute until fragrant, about 2 minutes. Transfer mixture to a large soup pot and set aside.
  2. 2 Increase the heat under the frying pan to high and let the pan get very hot, about 90 seconds. Add 1 tablespoon oil, then add 1/2 of the ground beef; cook and stir in the hot skillet until browned and crumbly, about 6 minutes. Transfer to the soup pot, and drain and discard grease from the frying pan. Repeat with remaining oil and beef.
  3. 3 Add tomatoes, broth, chili powder, tomato paste, cumin, oregano, salt, and cayenne pepper to the beef mixture; bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, for 45 minutes.
  4. 4 Add kidney beans and black beans; simmer until beans are heated through, about 15 minutes.

By Kristen

JRay's Chili
Dinner

JRay's Chili

5.0

Prep
30 min
Cook
70 min
Total
100 min

Instructions

  1. 1 Break ground beef into a large stock pot over medium-high heat; cook and stir until completely browned, 7 to 10 minutes. Drain fat from the beef and return pot to heat.
  2. 2 Stir tomato sauce, light red kidney beans, dark red kidney beans, salsa, celery, onion, bell pepper, jalapeno pepper, chili seasoning, bacon, garlic, oregano, basil, salt, black pepper, and sugar with the ground beef in the pot. Place a cover on the pot and cook the chili until the flavors have blended, at least 1 hour.

By Katie Moden

Quinoa and Vegetable Soup
Dinner

Quinoa and Vegetable Soup

4.6

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Heat olive oil and butter in a large pot or Dutch oven over medium heat. Add onion, carrot, celery, and garlic; cook and stir until softened, 3 to 5 minutes. Stir in chicken broth, tomatoes, parsley, basil, bay leaf, and thyme; bring to a boil. Reduce heat and simmer until heated through, about 5 minutes.
  2. 2 Stir cabbage, kidney beans, and quinoa into the soup. Cover and simmer until quinoa is tender, 30 minutes. Garnish each serving with Parmesan cheese.

By GIMESUN

Wayne's Sweet and Spicy Beef Chili
Dinner

Wayne's Sweet and Spicy Beef Chili

3.0

Prep
25 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Add onions and saute until translucent, 6 to 9 minutes. Add bell peppers. Saute until soft, stirring occasionally, 6 to 9 minutes. Stir in serrano peppers and hot chili seasoning; continue mixing for another 3 to 6 minutes. Transfer onions and peppers to a large pot.
  2. 2 Heat the same skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 6 to 9 minutes. Transfer to the large pot.
  3. 3 Pour kidney beans, Northern beans, tomato puree, and diced tomatoes into the pot. Add ketchup in order to achieve desired consistency. Stir in habanero pepper and sugar. Simmer chili over medium heat, stirring occasionally, about 36 minutes. Top with Mexican cheese blend.

By Wayne Mowery