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.


white chicken chili


Living in Texas, we haven’t had to really experience the harsh effects that the polar vortex is taking on the north. We just experience the roller coaster weather and this week is no different. It’s supposed to be 22 Friday morning and hopefully that chance of snow passes us by. Snow + Texas = things get chaotic.

Ben and I took advantage of the beautiful weather at the beginning of the week by playing outdoors and getting all our errands done. Now we are ready for hunkering down and enjoying playing inside.

To help get me in the mood for cold, I made a pot of white chicken chili for dinner. I found the recipe over here and am so glad I did. It was super delicious!

I had make to due as I forgot the green chilis, so I used chili powder and I don’t like the texture of onion so I used onion powder.

white chicken chili

2 Tbs olive oil
1 onion, chopped
3 cloves minced garlic
3 boneless chicken breasts, cubed
salt and pepper
3 cans Great Northern Beans, drained and rinsed
1 (3.5 oz) can green chilies
1 tsp cumin
1/2 tsp oregano
1/2 tsp salt
1/4 tsp pepper
1 (32 oz) box chicken broth
Juice of 1 lime
1/2 cup cilantro, chopped
Heat olive oil in a large pot. Add onion, garlic and chicken and sprinkle with salt and pepper. Cook until onions become translucent and chicken is cooked through.

Add beans to pot along with chilies, cumin, oregano, salt and pepper. Stir, then add chicken broth. Bring all ingredients to boil. Add lime juice and cilantro. Simmer 15 minutes.

Serve with sour cream, cheese, avocado, tortilla chips or any other fitting garnish. Enjoy!!

What’s your favorite chili topping?

The best part of this recipe is that it’s quick! I like quick when Ben isn’t having the best of days.

His birthday is coming up and I am beyond excited for it. And then Valentines Day shortly after that. Ben and I have a couple of little Valentines Day surprises were making plus all the other yummy treats I have planned.

What’s your favorite Valentines Day treat?

meatless taco salad


when many of us think of meals, minds head straight to a dish of meat and potatoes, or something just as filling.

some nights in our house, we forgo the meat and enjoy a completely meatless meal, but those meals are still just as wholesome.

meatless taco salad:

1 head of lettuce, chopped
1 handful of spinach
Shredded carrots
Fresh Tomato, diced
Avocado, cubed
Shredded cheese
1 can Ranch style beans, drained
Fritos corn chips
Catalina dressing


Combine all vegetables and beans in a bowl.

Top with cheese and Fritos. These items are as much or as little as you like. (We typically use half a bag of Fritos.)

Finish off with salad dressing.


The best part about this salad is all the veggies are your choice. Some days we don’t have tomatoes or add black olives.

Another great thing I like about this salad is that it’s quick and a perfect crowd pleaser at potlucks.

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.