Katey's Kitchen

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Spicy Chili Mac

February 18th, 2012 Posted in Soups/Stews Tags: Beans, Beef, Do Ahead, Tomatoes

5 cups water

2 cans diced tomatoes (use tomatoes with chilies for spicier mac)

1 – 1.5 lbs ground beef, browned and drained

1/2 cup dried pinto beans

1/2 cup dried red kidney beans

1 package ( 1.25 oz) chili seasoning mix

2 Tbl dried minced onion

2 tsp beef bouillon granules

1/4 tsp red pepper flakes

1.5 cups uncooked rotinni pasta

Shredded Cheddar Cheese

~Place beans in large bowl, cover with water and soak 7 – 8 hours or overnight

~Drain beans, discard water and put in large stock pot/dutch oven along with water, tomatoes (with juice), ground beef and all seasonings. Bring to boil over high heat, cover reduce heat and simmer for 1.5 hours

~Add pasta and simmer 30 – 45 minutes

~Serve plain or sprinkle with cheddar cheese

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Mexican Bean Dip

April 26th, 2011 Posted in Appetizers, Kid Friendly, Sides Tags: Beans, Cheese, Mexican

1 lb hamburger

1 pckg (1oz) taco seasoning

1 can (16oz) refried beans

1 can (80z) tomato sauce

1 pckg (2 cups) cheddar cheese

Sour cream

Tomato (chopped)

Olives (chopped)

Onions (chopped)

Tortilla Chips

~Preheat oven to 350

~Fry hamburger, drain, add taco seasoning according to directions, set aside

~In small bowl combine refried beans and tomato sauce. Add taco meat and stir thoroughly

~Pour mixture into lightly greased 11 x 7 pan

~Bake for 25 minutes

~Remove from oven and sprinkle with cheese

~Return to oven and continue baking until cheese is melted

~Serve with tortilla chips, sour cream and chopped vegetables

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Mexican Manicotti

September 30th, 2010 Posted in Beef, Casseroles, Main Dishes, Pasta Tags: Beans, Cheese, Make Ahead, Mexican

1 lb ground beef

1 can refried beans

2 1/2 tsp chili powder

1 1/2 tsp oregano

1 package manicotti

2 1/2 c water

1 jar Picante sauce

2 c sour cream

1 c Monterrey Jack cheese

1/4 c sliced green onions

~In a bowl, combine the uncooked beef, beans, chili powder and oregano. Spoon into uncooked manicotti shells; arrange in a greased 9 x 13 pan

~Combine water and Picante sauce, stir well and pour over shells

~Cover and refrigerate overnight

~Remove from the refrigerator 30 minutes before baking

~Cover and bake at 350 for 1 hour

~Spoon sour cream over top, sprinkle with cheese, onions and olives (if desired).

~Bake 5 – 10 minutes longer or until cheese is melted

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