Mexican Skillet

We threw together this recipe when you could buy Rice-A-Roni 3 for $1.
Now that prices have gone up a bit, I should probably figure out how to make this with regular rice.

Until then, here's what you need:

1 package Mexican rice mix (or use regular rice and Mexican seasonings)
1 can black beans, rinsed and drained
1 can corn, drained
1 can diced tomatoes, do not drain
1/2 package ground turkey or beef from the freezer, or 1 can shredded beef
shredded cheddar cheese (from the freezer)

Prepare rice mix according to package instructions. Before covering to simmer, add beans, corn, tomatoes and meat. Continue to cook until liquid is absorbed and rice is tender.
Serve with cheese, lettuce and fresh tomatoes. Or roll in tortillas.

Chicken Stuffing Bake

Stock up on stuffing mix after Thanksgiving or use your own leftover stuffing.

1 can chicken (or diced from the freezer)
1/2 package mixed veggies from the freezer or 1 can
1 can cream of chicken soup
1 package stuffing mix
1 T dried onion
salt and pepper to taste

Combine chicken, onion, veggies and soup in large sauce pan. Cook until bubbly. Add salt and pepper to taste. Pour into 8x8 baking dish or pie plate. Top with prepared stuffing mix.
Cover with foil and bake at 350 for 25-30 minutes. Remove foil for last 5 minutes.

Note: I also like to add abt 1/2 cup sour cream to the soup mixture. A friend of mine includes wide egg noodles with the veggies and sauce. Another yummy option!

Sheperd's Pie

A family favorite, this is the first recipe I included in our 3 month supply.

Here's what you need:

1/2 package of browned ground turkey or ground beef (from the freezer, abt 2 cups)
2 cans of green beans
2 cans of tomato soup
6 cups prepared mashed potatoes
1 T dried onions (optional)
shredded cheddar cheese (from the freezer)
salt and pepper to taste

Combine meat, green beans and soup (and onion if you like) in large skillet. Cook over medium heat until bubbly. Season with salt and pepper. Reduce heat and let simmer while you prepare the mashed potatoes.

Spread meat/bean mixture in bottom of 9X13 casserole. Top with mashed potatoes. Sprinkle cheese on top. Cover with foil and bake at 350 for about 25-30 minutes. Remove foil for last 5 minutes.

Note: During the warmer (OK, extremely HOT) months here in AZ, I avoid turning on my oven at all costs. So, we've started skipping the baking step and just serving this straight from the stove. Spoon mashed potatoes onto your plate. Top with meat/bean mixture. Top that with cheese and serve. Easy!

Italian Chili

A great recipe for using white beans (soak overnight) or canned cannellini or great northern beans.

Here's what you need:

1 can of chicken (or diced from the freezer)
1 can of chicken broth
1 can of white beans
1 can Italian style diced tomatoes (do not drain)
1 can mushrooms
1 T dried onion
Italian seasoning as needed (basil, oregano, rosemary, etc)

Combine everything in a stock pot and bring to a boil.
Reduce heat and simmer for 20 minutes.
Optional: top with shredded Italian cheeese and serve with crusty French bread.

Note: When making this with fresh ingredients, I saute the chicken, mushrooms and onion in 1/4 cup of Italian salad dressing. Flavor!

Chicken Tortilla Soup

Based on my Mom's recipe, this is one of our family favorites. Quick and easy on the stove top, or perfect for the crock pot.

Chicken Tortilla Soup

1 can chicken broth
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can Rotel tomatoes (I like the lime and cilantro one best)
1 can corn or hominy, drained
1 - 1 1/2 cups cooked rice
2-3 chicken breasts, cooked and shredded or 2 cans canned chicken
1-2 T Mexican seasoning as needed (I always add a little cumin)

Combine everything in a large stock pot. Simmer 10-15 minutes.
Serve with tortilla strips, cheese, sour cream, green onions, fresh cilantro, etc.

Tamale Pie

This recipe is a great way to use up leftover chili. But, if your family devoured your entire pot o' chili, here's what you need:

1 can chili beans (do not drain)
1 can kidney beans, drained and rinsed
1 can corn, drained
1 can diced tomatoes, drain off most of the juice
1-2 T dried onions
2 T taco seasoning, chili seasonings, or your favorite Mexican spices

(OR substitute leftover chili for the above items)

1-2 cups shredded cheddar cheese
1 pkg cornbread mix
green onions, sliced (optional)

Combine all of the chili ingredients and pour into ungreased casserole dish. Top with prepared cornbread mix. Sprinkle cheese and onions on top.
Bake uncovered at 375 for 30-35 minutes until cornbread is golden brown and set.

Crock Pot Salsa Chicken

Black beans, corn and diced tomatoes are among our food storage staples.
We use all three in this easy crock pot recipe:

Combine the following in your crock pot:

1 cup chunky salsa
1 can black beans, drained
1 can corn, drained
1 can diced tomatoes with juice
1/2 tsp hot pepper sauce, taco seasonings, or other "spice" (optional)

Layer 3-5 chicken breasts on top of the salsa mixture.

I usually cook this for 4.5 hours on med-high. You can adjust the time and temp to fit your schedule.

To serve, pile the chicken, veggies and sauce onto rice. Top with fresh cilantro, cheese and sour cream. The leftovers are great rolled in tortillas the next day.

Note: You can also use canned chicken from your food storage and cook everything in a skillet until warm and bubbly.