Supper Tonight……………

Tacos

• tortillas or taco shells*
  
• 1 lb. cooked ground beef (from freezer)
  
• 1 pkg. taco seasoning
  
• shredded lettuce
  
• diced tomatoes
  
• grated cheese
  
• sour cream
  
• salsa

Prepare taco meat according to package directions. For softer tacos that don’t bread when you bite them, preheat oven to 300°. Fill each taco with meat and grated cheese and place on cookie sheet. Bake for 5 minutes. Serve with lettuce, tomato, cheese, sour cream, and salsa.

  Spanish Rice

• 1 chopped onion, sauteed (from freezer)
  
• black pepper
  
• chili powder
  
• cumin
  
• Adobo seasoning
  
• 1 1/2 cups uncooked rice
  
• Olive oil
  
• 1 can (15 oz.) chicken broth
  
• 1 cup water

Saute onion in olive oil in a Dutch oven until tender; remove from pan. Add 2 T. olive oil to pan and brown the uncooked rice. Do not burn! Add chicken broth and water (this will sizzle loudly when the liquid meets the hot oil), add seasonings to taste, and bring to a boil. Cover and cook on low for 20 minutes; do not open. When cooked, add onions and any other warmed items you may have on hand that would be good in rice (corn, salsa, Rotel, etc.). Stir gently and serve.

  Refried Beans

• 1 bag black turtle beans (kidney,pinto, or red beans also work)
  
• cumin
  
• Adobo or garlic salt
  
• olive oil
  
• 1 can red enchilada sauce
  
• 1 cup shredded cheddar cheese

Rinse beans in a colander and check to be sure there are no stones or other debris. Place beans in a dutch oven and cover with water so that the water is twice as deep as the beans. Heat to boiling and boil for 2 minutes. Turn heat off and cover, let sit for 1 hour. Drain beans in colander and rinse pot. Place beans in slow cooker and cover with water, making sure the water is twice as deep as the beans. Cook on Hi for 5 hours or Low for 8-10 hours.

Drain beans, reserving liquid (place colander on a lg. pan or bowl then pour beans in). Separate beans into 2 cup servings in freezer bags, reserving 4 cups of beans for tonight’s meal. Cover beans in each bag with some of reserved liquid

Mash 4 cups of beans, adding enough liquid to make beans mushy and soft. Heat 2 T. olive oil in a fry pan and add mashed beans and spices to taste. Stir until hot and bubbly. Heat enchilada sauce in a sauce pan and serve beans topped with enchilada sauce and shredded cheddar cheese.

**FROM MENUS4MOMS.COM