4TH OF JULY RED, WHITE & BLUE CUPCAKES

Here is an easy and show stoping recipe for a fireworks worthy 4th of July cupcake dessert.

4th of July Red, White & Blue Cupcakes (makes 12 cupcakes)

INGREDIENTS:

For the Blue Vanilla Cupcakes:

• 1½ cups all-purpose flour
• 1 cup granulated sugar
• 1½ teaspoons baking powder
• ½ teaspoon table salt
• 8 tablespoons unsalted butter (1 stick), room temperature
• ½ cup sour cream
• 1 large egg , room temperature
• 2 large egg yolks , room temperature
• 1½ teaspoons vanilla extract
• 6 tablespoons blue food coloring (liquid)
• 12 medium sized strawberries 

For the White Frosting:

• 1 1/2 sticks unsalted butter, softened
• 1 pound (3 2/3 cups) confectioners' sugar
• 1 to 2 tablespoons milk (optional)

DIRECTIONS:

1. Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.
2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, vanilla and food coloring; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
3. Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.
4. In a mixing bowl, cream butter until smooth.
5. Gradually add confectioners' sugar; beat until smooth. If too thick to spread, beat in 1 to 2 tablespoons milk.
6. Wash and cut of the tops of strawberries. Frost cupcake and top with strawberry.

Inspiration & Photo Courtesy of www.mogwaisoup.com

CREAMED VIDALIA ONIONS

Creamed Vidalia Onions (serves 6-8)

Preheat the oven to 350 degrees F. Melt 4 tablespoons butter in a stoveproof gratin dish over medium-high heat; add 4 pounds Vidalia onions (cut into wedges) and cook 5 minutes. Add a pinch each of nutmeg, cayenne, salt and black pepper, then add 3 tablespoons white wine and simmer 2 minutes. Whisk 1 1/4 cups half-and-half and 3 tablespoons flour; stir into the onions and bring to a boil. Mix 2 tablespoons melted butter, 1 cup panko (Japanese breadcrumbs), 2 tablespoons chopped chives, and salt and pepper. Sprinkle over the onion, cover with parchment paper and bake 30 minutes. Uncover and broil until golden, 5 more minutes.

Photograph by Roland Bello ~ Recipe courtsecy of foodnetwork.com 

HERBED LEG OF LAMB WITH ROASTED TURNIPS

Herbed Leg of Lamb With Roasted Turnips (serves 8-10)

1 7-to-9-pound bone-in leg of lamb, hip bone removed, tied (ask your butcher to do this)
Kosher salt and freshly ground pepper
3 lemons
3 pounds baby turnips with greens (about 8 bunches)
6 bunches scallions
1 cup fresh parsley
1 cup fresh dill
1/4 cup fresh marjoram
3 inner stalks celery, roughly chopped
3 cloves garlic
6 plum tomatoes, quartered lengthwise and halved crosswise
2 tablespoons extra-virgin olive oil

Position a rack in the lower third of the oven and preheat to 500 degrees F. Using a paring knife, make deep cuts, 2 inches apart, all over the lamb; rub with 2 tablespoons salt and several grinds of pepper. Transfer the lamb to a roasting pan, fat-side up. Squeeze the juice of 1 lemon on top.

Roast the lamb until most of the fat is rendered and the skin starts to brown, about 30 minutes. Transfer to a cutting board and let rest 30 to 40 minutes. Discard the fat from the pan and set the pan aside.

Meanwhile, trim the greens from the turnips; reserve the greens for Stewed Turnip Greens. Cut any large turnips in half.

Roughly chop 2 bunches scallions and transfer to a food processor. Add the parsley, dill, marjoram, celery and garlic and pulse to form a coarse paste. Holding the bone, stand the leg of lamb up and rub the paste all over it; return to the roasting pan.

Cut the remaining 4 bunches scallions into 2-inch pieces. Scatter the scallions, turnips and tomatoes around the lamb and season with salt and pepper. Squeeze the juice of the remaining 2 lemons over the lamb and drizzle with the olive oil. Loosely cover with foil.

Reduce the oven temperature to 350 degrees F and roast the lamb 1 hour. Uncover and continue roasting until a thermometer inserted into the thickest part registers 145 degrees F for medium, 30 to 45 more minutes. Let rest 15 minutes, then slice. Serve with the vegetables and pan juices.

Photograph by Jonny Valiant ~  Recipe Courtesy of foodnetwork.com

STEWED TURNIP GREENS

Stewed Turnip Greens (serves 8)

10 Cups turnip greens
1/2 Cup Olive Oil
2 Garlic cloves
Water
Salt

Wash and dry 10 cups turnip greens. Put in a saucepan with 1/2 cup olive oil, 2 thinly sliced garlic cloves, 1/4 cup water and 1 teaspoon salt. Cover and cook over medium-low heat until tender, about 40 minutes. Season with pepper.



Photograph by Johnny Valiant ~ Recipe courtecy of foodnetwork.com 

GRILLED SAUSAGE WITH SPICY SAUCE

This recipe is as easy as it will ever get. Perfect for a last minute dish that will deliver many satisfied smiles to all of your guests.

Grilled Sausage with Spicy Sauce (serves 6-8)

• 1 tablespoon vegetable oil
• 2 pounds good-quality kielbasa or other smoked sausage, cut into bite-size pieces
• 3/4 cup ketchup
• 3/4 cup spicy brown mustard
• 1 tablespoon hot sauce
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Soak 8 to 10 wooden skewers in water for about 20 minutes.

Preheat a grill to medium and brush with the oil. Thread the sausage onto the skewers, leaving space between each piece. Grill until slightly crisp, 3 to 4 minutes per side.

Mix the ketchup, mustard and hot sauce in a bowl. Serve with the sausage for dipping.

Recipe courtesy of FoodNetwork.com ~ Photograph by Rick Lew

HOAGIE DIP

This is an amazing take on a hoagie. It is the perfect centerpiece and conversation starter for a fun gathering.

Hoagie Dip (serves 8-10)

• 1 medium onion
• 2 pickled pepperoncini peppers
• 1/2 head iceberg lettuce
• 1 large tomato, halved and seeded
• 1/4 pound deli-sliced genoa salami
• 1/4 pound deli-sliced ham
• 1/4 pound deli-sliced prosciutto
• 1/4 pound deli-sliced roast turkey
• 1/4 pound deli-sliced provolone cheese
• 1/2 cup mayonnaise
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon dried oregano
• 1 1/2 teaspoons dried basil
• 1/4 teaspoon red pepper flakes
• 1 10-to-12-inch round loaf Italian bread (you can substitute for sourdough)
• 8 hoagie rolls, cut into pieces, for dipping
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Chop the onion, pepperoncini, lettuce and tomato into bite-size pieces. Dice the meats and cheese.

Combine the chopped vegetables, meats and cheese in a large bowl. Add the mayonnaise, olive oil, oregano, basil and red pepper flakes and stir until everything is all mixed up and tasty. Refrigerate until ready to serve.

Carve out the center of the bread loaf to make a bowl (don't cut through the bottom) and cut the scraps into bite-size pieces. Serve the hoagie dip in the bread bowl, with the extra bread and hoagie rolls to scoop it up. 

Recipe courtesy of FoodNetwork.com ~ Photograph by Rick Lew

SHRIMP AND CHORIZO QUESADILLAS WITH SMOKY GUACAMOLE

This is one of my favorite Rachel Ray recipes from her 30 minute meals show and with the upcoming Super Bowl, I just had to share it with you. This is quick and easy to make and it packs incredible flavor outburst!!

Shrimp and Chorizo Quesadillas w/Smoky Guacamole (serves 4) 
Feel free to adjust ingredients to accommodate the size of your party

• 2 ripe Haas avocados
• 1 lime, juiced
• A couple pinches salt
• 1/4 cup sour cream, 3 rounded tablespoonfuls
• 2 chipotle peppers in adobo, available in cans on specialty food aisle in Mexican section
• 1/2 pound chorizo sausage, sliced thin on an angle
• 1 tablespoon extra virgin olive oil, plus some for drizzling
• 1 clove garlic, cracked away from skin and crushed
• 12 large shrimp, peeled and deveined, tails removed, ask for easy-peels at fish counter
• Salt and freshly ground black pepper
• 4 (12- inch) flour tortillas
• 1/2 pound, 2 cups, shredded pepper Jack cheese
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Cut avocados all the way around with a sharp knife. Scoop out the pit, then spoon avocado flesh away from skin into a food processor. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.
Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop.
Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover 1/2 of the tortilla with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole.


Recipe courtesy Rachael Ray on FoodNetwork.com

SPINACH AND GOAT CHEESE TARTLETS

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• Spinach and Goat Cheese Tartlets (makes 24 tartlets) 
• 4 tablespoons unsalted butter
• 3 sheets frozen phyllo dough, thawed
• 2 tablespoons grated parmesan cheese
• Vegetable oil, for brushing
• 1 large shallot, minced
• 1 clove garlic, minced
• 1 teaspoon all-purpose flour
• 1/4 cup milk
• Pinch of freshly grated nutmeg
• Kosher salt and freshly ground pepper
• 3 1/2 ounces mild goat cheese, softened
• 2 teaspoons finely grated lemon zest
• 1 tablespoon white wine vinegar
• 2 large eggs, separated
• 1 10-ounce box frozen chopped spinach, thawed and squeezed dry
• Chopped chives, for garnish

Preheat the oven to 350 degrees. Melt 1 tablespoon butter. Place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel), brush with melted butter and sprinkle with 1 teaspoon parmesan. Cover with another phyllo sheet, brush with more butter and sprinkle with another teaspoon parmesan. Top with the remaining phyllo sheet and brush with butter. Cut the phyllo stack into 24 squares, about 3 inches each. Brush a 24-cup mini muffin tin with oil, then firmly press a phyllo square, buttered-side down, into each cup. Bake until golden, 10 minutes.

Meanwhile, heat the remaining 3 tablespoons butter in a saucepan over medium heat. Add the shallot and garlic and cook until translucent. Stir in the flour, then add the milk and stir until the mixture is smooth, 1 minute. Add the nutmeg, 1/2 teaspoon salt, and pepper to taste. Stir in the goat cheese, lemon zest and vinegar until the cheese melts. Remove from the heat and mix in the egg yolks, then the spinach.

Beat the egg whites to stiff peaks and fold into the spinach filling. Spoon about 1 tablespoon filling into each phyllo cup and top with the remaining parmesan. Bake until the filling is set, 15 minutes. Cool slightly in the pan; remove and top with the chives.

Recipe courtesy Susan Stockton for Food Network Magazine ~ Photograph by Kate Sears

HAPPY NEW YEAR BLOODY MARY

One Dish At A Time wishes everyone a healthy & prosperous 2013 ~ HAPPY NEW YEAR!




The perfect cure for a long night of New Year's Eve celebrations, a Bloody Mary.

Morning After Bloody Mary
1.5 oz. Tequila
6 dashes tabasco
6 dashes Worcestershire sauce
1 pinch celery salt
1 pinch pepper
1 teaspoon horseradish
2 teaspoon lemon juice
7 oz. tomato juice
Pickle Wedges

In a large glass build ingredients and stir with a bar-spoon.

Garnish with pickle wedges.

Optional: rim glass with lime juice and dip into a mixture of celery salt & pepper.

CHEERS TO THE NEW YEAR!!!

RACK OF LAMB WITH PIMENTON, GARLIC & OLIVE OIL

Rack of Lamb With Pimentón, Garlic and Olive Oil (serves 4)
1 rack of lamb (about 2 pounds)
1/4 cup extra virgin olive oil
2 garlic cloves
1 tablespoon pimentón (smoked paprika)
Salt and freshly ground black pepper
1 medium slice rye bread, broken into pieces

Heat the oven to 450 degrees. Trim the lamb of excess fat, but leave a layer of fat over the meat. Cut about halfway down the bones between the chops; this allows the meat between them to become crisp.

Put the oil, garlic, paprika and a sprinkle of salt and pepper in a food processor and purée; add the bread and pulse a few times to make rough crumbs. Rub this mixture over the meat side of the rack and sprinkle with more salt and pepper. Put it in a roasting pan and into the oven; roast for 18 to 20 minutes. Insert an instant-read meat thermometer straight in from one end into the meatiest part. If it reads 125 degrees or more, remove the lamb immediately. If it reads less, put the lamb back for 5 minutes, no more. Remove and let sit for 5 minutes. Serve, separating the ribs by cutting down straight through them.

Recipe courtesy of nytimes.com

ROASTING YOUR TURKEY - GOLDEN ROASTED TURKEY

Golden Roasted Turkey (serves 10-14)

1 (18 pound) whole turkey, neck and giblets removed
1/2 cup butter, melted
2 large onions, peeled and chopped
4 carrots, peeled and chopped
4 stalks celery, chopped
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 cup dry white wine (I always use Albariño, its a delicious Spaniard selection)

Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.

Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme and 1 sprig of rosemary. Scatter the remaining vegetables, rosemary and thyme around the bottom of the roasting pan, and cover with the white wine.

Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

FRIED GREEN TOMATO SANDWICHES

Fried Green Tomato Sandwiches (serves 6)

For the sauce:

• 3/4 cup mayonnaise

• 3 tablespoons chopped fresh parsley

• 3 scallions, minced

• 2 teaspoons green hot sauce

• 1 1/2 teaspoons Worcestershire sauce

• Kosher salt

For the tomatoes and sandwiches:

• 6 medium green tomatoes (about 1 1/2 pounds)

• 1 cup white vinegar

• 1/4 cup sugar

• Kosher salt

• 3 tablespoons pickling spice

• 1 handful fresh dill (leaves and stems)

• 2 cups all-purpose flour

• 1/2 cup cornmeal

• 1 tablespoon chili powder

• 4 large eggs

• Peanut oil, for frying

• 12 slices brioche or potato bread Yellow and red tomatoes, sliced, for topping

Make the sauce: Combine the mayonnaise, parsley, scallions, hot sauce, Worcestershire sauce, and salt to taste in a bowl. Cover and refrigerate.

Slice the green tomatoes 1/4 inch thick and place in a large bowl. Combine the vinegar, sugar and 1 tablespoon salt in a saucepan. Put the pickling spice in a tea ball or tie in a square of cheesecloth with twine; add to the saucepan along with the dill. Simmer over medium heat, stirring, until the sugar dissolves, about 5 minutes. Add 2 cups cold water and pour over the green tomatoes. Let sit at room temperature 1 hour, 30 minutes.

Whisk the flour, cornmeal, chili powder and 1 teaspoon salt in a shallow dish. Whisk the eggs, 2 tablespoons water and 1 teaspoon salt in another shallow dish. Heat about 1 inch of peanut oil in a large skillet over medium heat until a deep-fry thermometer registers 375 degrees F.

Drain the green tomatoes and pat dry with a paper towel. Working in batches, dredge the green tomato slices in the flour mixture, then dip in the egg mixture and dredge again in the flour mixture. Fry in the hot oil, turning once, until the crust is golden, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt.

Spread each slice of bread with some of the sauce. Layer the fried green tomatoes and the yellow and red tomatoes evenly among 6 bread slices. Cover with the remaining bread slices.

Photograph by Anna Williams | Recipe courtesy of FoodNetwork.com 

BEER-BRAISED RIBS WITH CLAMS

Beer-Braised Ribs With Clams (serves 6)

• 2 racks baby back pork ribs (about 2 pounds total)

• Kosher salt and freshly ground pepper

• 2 tablespoons extra-virgin olive oil

• 2 stalks celery, chopped

• 2 carrots, chopped

• 1 small onion, chopped

• 4 cloves garlic (2 chopped, 2 smashed)

• 1 tablespoon tomato paste

• 1 12-ounce bottle amber beer

• 1 bay leaf

• 2 cups low-sodium chicken broth

• 1 pound baby new potatoes

• 1 medium tomato, chopped

• 4 dozen littleneck clams, scrubbed

• 1 cup chopped fresh parsley

• Juice of 1/2 lemon, plus wedges for serving

Preheat the oven to 325 degrees F. Put the rib racks on a work surface bone-side up. Slip a knife between the bone and membrane, then pull off the membrane. Cut each rack of ribs in half; season evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the ribs, bone-side up, and sear until brown, about 5 minutes. Remove and set aside.

Lower the heat to medium, add the celery, carrots and onion and cook, stirring, 5 minutes. Stir in the chopped garlic and tomato paste; cook 2 minutes. Add the beer and bay leaf, bring to a simmer and cook until reduced by half, about 5 minutes. Return the ribs to the pot, add the chicken broth and bring to a simmer. Trim a piece of parchment paper to fit the pot, then place directly on top of the ribs and cover with a lid. Transfer to the oven and braise 1 hour, then remove the lid and parchment. Continue braising until the ribs are tender, 45 minutes to 1 hour more.

Meanwhile, put the potatoes in a saucepan and cover with water by 1 inch. Bring to a boil and cook until tender, 15 minutes; drain.

Remove the rib racks from the pot; let cool slightly, then cut into the ribs. Strain the cooking liquid, discarding the solids; skim off some fat. Return the liquid to the pot.

Add the smashed garlic and tomato to the pot and bring to a simmer over medium-high heat. Add the clams, cover and cook until some just open, 5 minutes. Add the potatoes and ribs, cover and cook until all the clams open, 10 to 15 more minutes (discard any unopened clams). Stir in the parsley and lemon juice. Serve with lemon wedges.

Photo:Con Poulos | Recipe Courtesy of FoodNetwork.com

CHICKEN THIGHS IN TOMATO-PEPPER SAUCE IN HONOR OF LA TOMATINA

An estimated 40,000 people hurled tomatoes at each other in Buñol, Spain, for La Tomatina, a festival held annually on the last Wednesday in August. In one hour, the town's plaza transformed into an ocean of red pulp with crowds of sticky, tomato-soaked revelers.

Here is a recipe to celebrate the occasion without the splatter....

Chicken Thighs with Spicy Tomato-Pepper Sauce (serves 10)

1 cup extra-virgin olive oil

2 small onions, thinly sliced

2 red bell peppers, thinly sliced

2 yellow bell peppers, thinly sliced

12 medium garlic cloves, thinly sliced (1/2 cup)

2 pounds plum tomatoes, seeded and coarsely chopped

Kosher salt

Piment d'Espelette or hot paprika (see Note)

20 chicken thighs (about 8 pounds)

Freshly ground pepper

1/2 cup light brown sugar

1 cup sherry vinegar

1. In a very large ovenproof skillet, heat 1/2 cup plus 2 tablespoons of the olive oil. Add the onions, bell peppers and garlic and cook over moderately high heat, stirring occasionally, until softened and lightly browned, about 10 minutes. Add the tomatoes and cook until softened and all of the liquid has evaporated, about 10 minutes longer.
2. Transfer the vegetables to a blender and puree until smooth. Season the vegetable puree with salt and Piment d'Espelette.
3. Wash and dry the skillet. Heat 3 tablespoons of the oil in each of 2 very large ovenproof skillets. Season the chicken with salt and pepper. Add 10 of the thighs to each skillet, skin side down. Cook over moderately high heat, turning once, until the chicken is golden brown, about 12 minutes. Remove from the heat. Transfer the chicken to a platter and pour off the fat in the skillets.
4. Add 1/4 cup of the brown sugar to 1 of the skillets and cook over high heat, whisking constantly, until melted, about 1 minute. Off the heat, carefully whisk in 1/2 cup of the vinegar; turn away to avoid the fumes. Cook over moderate heat, whisking and scraping up any browned bits from the bottom of the skillet, until thick and syrupy, about 1 minute. Add half of the vegetable puree and bring to a boil. Return 10 of the chicken thighs to the skillet, skin side up. Repeat with the second skillet and the remaining 1/4 cup sugar, 1/2 cup of vinegar, puree and chicken thighs. Cover both skillets and simmer the chicken over low heat until cooked through, about 12 minutes.
5. Preheat the broiler and position a rack 8 inches from the heat. Uncover the skillets and broil the chicken until the skin is lightly browned and crisp, about 2 minutes. Transfer the chicken to a platter, spoon the sauce on top and serve. 

NOTES

Piment d'Espelette is a smoky, mildly spicy ground chile native to the Basque region. It is available at specialty food shops, spice shops and by mail order from Piperade (415-391-2555 or piperade.com).

Courtecy of Gerald Hirigoyen on Food & Wine

Green Fig Canapé

This fig canapé recipe is so very easy to make, which is absolutely perfect for entertaining. They serve as appetizers for a dinner party or hors d'oeuvres for a cocktail gathering. They look fancy, taste delicious and make for great conversation makers. Follow these few quick steps and you will have your guests applauding your gourmet skills.

Green Fig Canapé (serves 4-6)
9 Fresh Ripe Green Figs
1/4lb Bleu Cheese 
3Tbsp Extra Virgin Olive Oil
2Tbsp Balsamic Vinegar

Rinse and dry figs. Cut figs in half {place 3-4 pieces on a small plate for individual servings or place uniformly on a platter for hors d'oeuvres style}. Top with small crumbled pieces of bleu cheese. Drizzle with olive oil & balsamic vinegar.  

Serve and enjoy!!


Recipe courtesy of California Gardens

EGGPLANT AND PARSLEY DIP

Eggplant and Parsley Dip (serves 8-10)

2 lbs. eggplant (about 2 large eggplants)

1⁄2  cup extra-virgin olive oil

1 green bell pepper, cored and

 
   roughly chopped

1 jalapeño, stemmed, seeded, and

 
   roughly chopped

1 cup flat-leaf parsley leaves


2 tbsp. red wine vinegar


3 cloves garlic, minced


Kosher salt and freshly ground black pepper,to taste

Toasted pita or bread, for serving

Build a hot fire in a charcoal grill or heat a gas grill to high. Grill eggplants, turning, until charred and soft, 18–20 minutes. Let cool. Peel eggplants; scoop out seeds. Chop eggplants; drain in strainer for 30 minutes. 

Heat 1⁄4 cup oil in a 12" skillet over medium-high heat. Add peppers; cook for 10 minutes. Add jalapeños and continue cooking until golden brown, about 5 minutes. Transfer to bowl of food processor along with reserved eggplant, remaining oil, parsley, vinegar, and garlic. Process until slightly chunky. Season with salt and pepper. Chill to meld flavors. Serve with toasted pita or bread.

ENJOY!!

Photo: Penny De Los Santos
Recipe Courtesy of saveur.com

TACO LASAGNA

Taco Lasagna (serves 9)

1 pound ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
2/3 cup water
1 envelope taco seasoning
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
6 flour tortillas (8 inches)
1 can (16 ounces) refried beans
3 cups (12 ounces) shredded Mexican cheese blend



In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in black beans and tomatoes. Simmer, uncovered, for 10 minutes.


Place two tortillas in a greased 13-in. x 9-in. baking dish. Spread with half of the refried beans and beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese.



Cover and bake at 350° for 25-30 minutes or until heated through and cheese is melted.


Recipe courtesy of tasteofhome.com