beef & black bean enchilada skillet


I woke up yesterday morning with every intention of having a noodly dish for dinner. Who doesn’t love pasta? Well maybe those carb hating fools, but this girl isn’t one of those. And besides carbs are fuel for your brain which means smarter and happier. I’m just saying 🙂

As I was planning and creating in my head, my mind quickly hopped from pasta to Mexican food. Does that ever happen to anyone else? I blame it all on my “mom brain absentminded” syndrome. Haha. Husband says I’ve always been this way.

So I found a a recipe from Campbell’s
and adapted it into something of my own.

beef & black beef enchilada skillet:

1 lb ground beef
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground cumin
1 10oz can condensed tomato soup
1 can black beans, drained and rinsed
3/4 cup water
1/2 cup chile con queso dip
6 corn tortillas, cut into 1 inch strips

Brown ground beef and drain off fat. Stir in garlic powder, onion powder and ground cumin.

Add remaining ingredients to beef and mix well. Bring to a boil.

Cover and reduce to simmer for 8 minutes.

Uncover, stir and let sit for 5 minutes. Sauce will thicken.


Now I added a little bit of shredded cheese to mine but I like my enchiladas cheesy.

Husband was scraping the pan trying to get every bit. Guess that’s a no brainer win.

I really think this would be good with shredded chicken, but that’s for another day.


cheesy fiesta chicken and rice with black beans


did you try that muffin recipe? We’re still eating on them and enjoying every bit. Next time I’m gonna make some without the nuts so Ben can eat one without mama having to pick them out.

Years ago I had won a gift card giveaway to a housewares webstore. So I purchased one of these but hadn’t used it since I bought it. Martha Stewart Dutch ovens are easier on the pocketbook than Le Creuset and are just as great!

This recipe can be adapted to be packed full of veggies or with just beans. That’s why I like it so much, so many possibilities. Plus it makes fantastic leftovers – eat it with tortilla chips or roll up in a tortilla.

cheesy fiesta chicken and rice with black beans:

2 large chicken breasts, cut in half
1 tbsp veggie oil, for cooking chicken
1 tbsp Italian dressing, for cooking chicken
1 1/3 cup water
1 packet taco seasoning
1 can cream of chicken soup
1 cup INSTANT rice
3/4 cup cheese
1 can black beans, drained and rinsed
Preheat oven to 350 degrees.

Heat tbsp of oil and tbsp of dressing in skillet. Cook chicken breast pieces until chicken is white to slightly brown in both sides.

While chicken is cooking, in medium size bowl, combine can of soup, water, rice, taco seasoning and half of cheese. Fold in black beans. *Pour into Dutch oven.

Once chicken is cooked, place in Dutch oven and cover with rice mixture. Top with remaining cheese. Cover with lid.

Bake for 30 minutes. Dish will be bubbly around edges.

*I used my Dutch oven, but you can also use an 8×8 casserole dish, but I would suggest spraying it with PAM before putting the food in.*

Next time I plan on shredding the chicken up or cubing it so there’s more chicken in every bite.

Damon is pretty honest about what to “cook again” or it wasn’t his favorite, and he definitely out that this is a “cook again!”

quick and easy beef empanadas


well happy Monday folks! It’s the first day back for most of y’all from the holiday rush and for others it’s the first full week in a while. Bummer!

Friday night I wasn’t really in a cooking mood but didn’t want a sandwich so I threw together this quick and simple meal with a leftover pie crust I had from the holidays.

quick beef empanadas:

1 refrigerated pie crust
1/2 lb ground beef
1/2 cup Queso dip
Sour cream, optional
Salsa, optional
Preheat oven to 425 and line cookie sheet with silpat mat or parchment paper.

Brown ground beef in a skillet or small sauce pan. Drain fat off.

Return to low heat and mix in Queso dip thoroughly.

Roll out pie crust into four pie large slices. (through the middle up/down & through middle left/right)

Spoon even amount of mixture into pie crust. Fold the triangle wedge from one corner longways to the other side. This will create you folded empanadas.

With a fork, wet with water, then seal open edges of crust with fork.

Repeat for all four pie slices.

Bake for 12-15 minutes. Crust will be golden brown around the edges.

Serve with sour cream, salsa or any other favorite side.