Tortilla Chip Casserole

Depending on finances, I sometimes cut the amount of meat in this recipe and add extra beans. If you want to spread the meat further you can add extra beans anyway, and it then really goes a long way. If you buy large packages of beans, go through your normal sorting and soaking routine and cook at least partially before adding to the casserole. This makes a tasty and filling dish, and it freezes reasonably well. We do not often have too many leftovers, just enough for a quick lunch the next day.

Tortilla Chip Casserole

Ingredients:

1 package lean ground beef

1 packet taco seasoning

1 or 2  (8oz.) can crushed tomatoes or even better Italian Passata in a jar if you can find it in the store

1 or 2  (8oz.) can chickpeas - drained

1 or 2  (8oz.) cans red beans - drained

1 package tortilla chips

Brown ground beef, drain fat and take off burner. Add packet of taco seasoning and mix in well – do not add water. Stir in crushed tomatoes or passata. Set aside enough tortilla chips to cover the top of the casserole and crush the rest. Mix the crushed chips into the beef mixture and then finally add the chickpeas and beans. Mix well, place in a casserole dish and then cover top with saved tortilla chips.

Bake uncovered in oven at about 350 degrees for about an hour to an hour and a half.

Serve with grated cheese, taco sauce/salsa and a salad.

Submitted by Heather @ Penny-wise

Simple, Inexpensive Chili

Ingredients:

1/2 to 1 lb. ground meat (beef, chili meat, ground turkey, whatever you have)

1 med. yellow onion, finely diced

6-7 cups cooked beans (Remember the Basic Beans recipe?)

2-4 cups water

2 Tbsp. chili powder

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. ground oregano

1/2 tsp. black pepper (add more to taste, if desired)
1/2 tsp. paprika
1 tsp. ground cumin

2 tsp. sea salt

1/4 tsp. cayenne pepper (I like more, but the kids don't like spicy food, so I just use 1/4 tsp.)

1 can diced tomatoes (optional)

Brown meat and onions together. Drain if there is a lot of grease, but not if there's just a little. Zap the beans through the food processor or blender. You don't want them watery, but about the consistency of thin refried beans. Add beans, spices, and tomatoes (if using) to the pot. Then add water to whatever consistency you like your chili. If you like it thicker, use just 2 cups; if you're wanting to stretch the meal, add 4 cups. Simmer on low heat 2-4 hours, or transfer to the Crock Pot and cook on low all day. If you see it getting dry  or too, thick add a little more water.

Serving Suggestions:

Top with grated cheddar, sour cream, and/or fresh cilantro

Fry up some tortilla strips and top

Sprinkle with some red onion

Have a Frito Pie

Serve alongside homemade corn bread

Written by Lindsey @ Penny-wise

Basic Beans

I know, I know. You're probably thinking, "Beans are so easy. Why would anyone need a blog post about cooking beans?"

Well, to be honest, I (Lindsey @ Penny-wise) didn't know how to make beans until just a few months ago. Shock and awe, I know.

They intimidated me. I thought there was something magical to the perfect pot of beans. It was the same feeling I had the first time I made a pot roast--sheer intimidation.

Now that I have conquered my fears (and made a few successful pots of beans), I have to say that cooking beans in the Crock Pot is, in my opinion, the easiest way to go. It takes very little effort, other than remembering to put them on the night before you want to eat them!

I like to sort my beans first, and I usually find at least one rock in every bag. Then I rinse the dirt off.

Then, put your beans in the Crock Pot, cover with water, and allow the beans to soak overnight. Next morning, turn the Crock Pot on and let the beans simmer away all day. Adding about 1 Tbsp. of salt, 1 tsp. of pepper, and 1 1/2 Tbsp. of chili powder before cooking will give your beans great flavor.

They'll be ready by supper time to eat with cornbread and sour cream or to use in any recipe calling for canned beans.

If you have lots of leftovers, divide them into 1 1/2 to 2 cup portions (about the equivalent of a 15 oz. can) and freeze.

And now, if you were at all intimidated by beans before, rest easy. Your Crock Pot will do all the work for you.

Submitted by Jen. Written by Lindsey.

BBQ Beef and Beans

This hearty and wholesome recipe is sure to fill tummies! It's a versatile recipe, so feel free to serve it any way you like.

Ingredients:

1/2-1 lb. ground beef, browned and drained
1 large or 2 small onions, chopped
2 cloves garlic, minced
3-5 cups cooked beans, any type*
1/2 cup ketchup or tomato sauce**
6 Tbsp. brown sugar***
6 Tbsp. cider vinegar
2 Tbsp. prepared mustard
2 Tbsp. Worcestershire sauce

In a large skillet, brown beef, onions, and garlic. Drain grease. Add beans and remaining ingredients; simmer 10-20 minutes to combine flavors, stirring occasionally.

Crock Pot Option: After browning beef and onions, combine all ingredients in the Crock Pot and let cook on low for at least 3-4 hours.

*If desired, omit the beef and increase beans to 6-8 cups.
** To make your own tomato sauce, combine 2-4 Tbsp. tomato paste and dilute with water to make 1/2 cup.
***If your family is refined- or sugar-free, use a combination of honey and/or molasses.

Serving Suggestions:

• Serve in hamburger buns as Sloppy Joes;
• Serve over steamed rice;
• Serve over baked potatoes with various toppings, such as grated cheese, grated carrots, chopped bell peppers and green onions, with sour cream or plain yogurt, or chopped or grated apples;
• Serve over cornbread.

Submitted by Jen