Thursday, November 13, 2008

Black Bean Casserole and Salad

Black Bean Casserole
Pre-heat oven to 350

Cook and drain 1 pound ground beef in a skillet
In the same skillet add 1 large can of diced tomatoes
1 can green chilies
1 can black beans drained and rinsed
1 small onion chopped
1 med. bell pepper chopped
3 cloves of garlic
3-4 sprigs of chopped Cilantro
1 jalapeño optional
1Tbls. Cumin
1 small can spicy V8 juice, if you don’t have V8 add water and 1 ½ tsp chili powder.
You can also add a can of drained corn if you want or leftovers from earlier that week.
Let simmer and cook down.
In a 9x13 pan put 6 corn tortillas in pan, spread a layer of pepper jack cheese, then add about half of the sauce mixture and add a little Mexican mix cheese or cheddar. Then add 6 more tortillas the other half of sauce top with cheese and bake for 25-30 min.

Hint- if it looks moist then cook without foil and if more on the dry side then cover with foil.

Black Bean and Spinach Salad
1 Tbs. oil
1 bag sweet corn
Add the in a pan and blacken, then add
1 diced jalapeño
3 cloves garlic remove from heat and refrigerate, after cool add
1 can black beans drained and rinsed
1 medium red onion
4-6 green onions
8-10 sprigs cilantro
All of the grape tomatoes that you like cut in half

¾ C. Italian dressing
2 Tbs. chopped cilantro
2 Tbs. lime juice
1 clove garlic
½ tsp. Cumin

Mix the Salad and Dressing together then just before serving add spinach.

*If there are leftovers add more spinach the next day, these keeps the spinach from going bad.

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