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.

Chicken Sopa

I got this family favorite from my sister-in-law, who got it from my mother-in-law. Super easy, and super yummy!

1 cup chicken broth
3-4 chicken breasts, cooked and diced/shredded,
or 2 cans of chicken, or 1 bag from the freezer
1 dozen corn tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
2 cup grated cheese
2 T dried onions
1 sm can green chilies
Dash garlic salt

Mix all ingredients except tortillas and cheese.
Cut tortillas in quarters and layer with chicken mixture in greased baking dish. Top with cheese. Bake at 350 F for 30 minutes.

Note: You can also make this in a skillet. Add the tortillas the last 3 minutes of cooking, and then top with cheese.

Favorite Fall Chili

Camryn calls this "Mom's Famous Chili" because I actually won a chili cook-off with this recipe. And all of the ingredients are from our 3-month supply.

Here's what you need:

2 cans chili beans (do not drain)

1 can kidney beans, drained and rinsed

1 can black beans, drained and rinsed

2 cans diced tomatoes (do not drain)

1 small can tomato sauce

Ground beef from the freezer

2 T cumin

1 ½ T chili powder

(OR substitute taco seasoning for cumin and chili powder)

2 T dried onions

1-2 T sugar

A dash of hot pepper sauce

Salt and pepper to taste

Combine everything in your crock pot.

Cook 4-6 hours, depending on how much time you have.

This makes tons, so I usually plan on using the leftovers over baked potatoes (you could use mashed potatoes from your food storage too) or in Tamale Pie, tossed with macaroni or in another mexi dish.

Un-fried Refried Beans

Refried beans are a staple in our 3 month supply menus. You can store the regular cans of refried beans, you can get #10 cans of dried refried beans from the Cannery, or you can make your own from dried pinto beans.

Here's what you need:

2 cups dried pinto beans

2 tsp salt

Seasonings (cumin, chili pepper, onion, garlic, salt and pepper)

½ - 1 small can tomato sauce

Rinse and drain 2 cups of pinto beans. Add to a Dutch oven or stock pot and cover with water. Usually 6 cups of water for every 2 cups of beans is a good rule to follow.

But I just add water until the beans are covered by an inch or two. Cover the pot and set aside to soak for a few hours. You can soak beans overnight, but I just start them mid-morning.

Now we’re ready to start cooking. Discard any of the “floaties” from your pot. Drain and rinse the beans. Return to pot and add clean water. (6 cups or cover by and inch or two.) Add 2 tsp of salt. You can also add seasonings, bacon, onion, anything else at this point. Or you can wait and add it later. Just make sure that you don’t add anything acidic (like tomato sauce) until later or it will drastically slow down cooking.

You can also add 1-2 T of oil (bacon grease, other fat) to add flavor and keep the pot from boiling over. But if your pot is tall enough, you don’t need to worry about that. I skip this step.

Bring the beans to a boil. Then reduce heat, cover and simmer until the beans are tender.

Check periodically to make sure the beans are covered. If necessary, add more hot water to the pan.

Continue to cook (usually 1 hour – 1 ½ hours) until tender.

If there is still too much “juice” in the pot, I drain off some of the bean liquid.

Grab your potato masher (a wire whisk will work too) and start smashing. My kids do not like “chunks” so I mash them until really smooth. Add seasonings, tomato sauce (taco sauce, salsa or enchilada sauce works well too) and continue to mix until blended and smooth.

There are several methods for “refrying” the beans from here. But these beans are ready to eat and taste great on tostadas, wrapped in burritos, or even in enchiladas. This recipe makes enough for two meals for our family of five. Enjoy!