Ranch Style Pinto Beans

Recipe from Cassen S.

• 2 lbs bag dry pinto beans
• 1 large onion
• 5-10 garlic cloves
• 1 can rotel tomatoes
• salt
• chili powder

~Soak beans in water overnight for several hours. Pour off water & place in a large dutch oven w/ fresh water. Bring beans to boil until foam appears on top. (approx 15-20 min). Pour off water & add fresh water.
~Add coarsley chopped onions, garlic cloves (finely chopped) & rotel to beans.
~After bringing to a boil again cook on low to med heat approx 3 hours. Check frequently to be sure there is enough water. If not add as needed.
~When beans are tender add lots of salt & small amount of chili powder. Don't add salt until beans are completley cooked & ready to eat.

*We add shredded cheese to this & it was great! We also had alot so we froze some of it.

Chili

• 1 lb hamburger meat
• 1 pkg chili seasoning (original)
• 1 can chili beans
• 1 can chopped tomatoes
• 2 cans tomatoe sauce
• 1 can kidney beans
• I add 1/2 can of water

• Cook meat & drain grease. Mix all ingredients & warm.
• Can cook in crockpot or over stove.

Creamy Tacos

Recipe From Sharon S.

Ingredients:
2 lbs. meat
1 box of brick chili
2 cans of Ranch Style beans
1 lb. Velveeta
1 can of Rotel
1/2 pint of whipping cream

Directions:
Brown meat. Cube velveeta. Add all ingredients except whipping cream to large pot or crock pot. Cook on low-med until the cheese and chili are melted. 20 min. before serving add whipping cream. Stir.

Serve like a dip OR pour on top of chips (this is what we do). You can "top" with whatever you like. Grated cheese, lettuce, salsa, sour cream, etc. This is very filling and is a meal in itself.

Ashley

Camping Enchiladas

Looking for a QUICK and EASY recipe?? 

Ingredients:
1 pkg shredded cheese
1 can Wolf Brand Chili w/ or w/o beans
Corn Tortillas

Directions:Heat corn tortillas about 15sec In microwave until soft. Put shredded cheese in each tortilla and place in microwavable dish. Add a little water to chili to dilute and heat on stove. Pour chili over tortillas. Sprinkle top with shredded cheese. Cover dish with saran wrap and heat 3 minutes. Open microwave to let air out and then heat 3 more minutes. Serve!

Pretty Easy, huh?  This would also be great to make with leftover homemade chili.  Yum!!

Thanks Tracy for a great recipe!!

Homemade Bean and Cheese Burritos

Ingredients:
2 lb bag dry pinto beans
Salsa or Enchilada Sauce (I used Salsa this time)
Chili Powder to taste
Cumin Powder to taste
Salt and Pepper to taste
16 Whole Wheat Tortillas (can use regular tortillas too-I used taco size)
Shredded Cheese
Olive oil (or any kind of oil)

Directions:
Soak and cook beans according to package.  I cooked mine in crockpot. 

For refried beans: Once beans are cooked and tender, add about 6 cups (a few cups at a time to oil in skillet and mash with potato masher).  Add water as needed to get the consistency you want for your beans.  Add salsa and seasonings to beans and stir. 

Put beans in tortilla, top with cheese, and wrap.  The ones I am putting in freezer, I then wrap with a paper towel first and then aluminum foil and put in freezer bags.

These were so yummy!  Much better than any canned version and I got about 3 meals from it plus extra beans in freezer (see note below).  We served with Homemade Guacamole and Chips!

**After using 6 cups of beans to make the refried beans for burritos, I still had beans leftover in crockpot that I froze for later meals!