Refried Beans
Ingredients:

• 2 1/2 cups of dry pinto beans (about 1 lb or 450gm)
• 3 quarts of water
• 1/2 cup chopped onion (optional)
• 2 Tbsp pork lard, bacon fat, or olive oil (for vegetarian option)
• 1/4 cup water
• Salt to taste
• Cheddar cheese (optional)

Directions:
Rinse the beans in water and remove any small stones, pieces of dirt, or bad beans. Cook the beans in water.
Pressure Cooker method: Put beans into a 4 quart pressure cooker with a 15 lb weight. Fill up the pressure cooker with water, up to the line that indicates the capacity for the pot. Cook for 30-35 minutes - until the beans are soft and the skins are barely breaking open.
Regular method: Put beans into a pot and cover beans with at least 3 inches of water - about 3 quarts for 2 1/2 cups of dry beans. Bring to a boil and then lower heat to simmer, covered, for about 2 1/2 hours. The cooking time will vary depending on the batch of beans you have. The beans are done when they are soft and the skin is just beginning to break open.
Strain the beans from the cooking water.
Add the onions and lard/fat/oil to a wide, sturdy (not with a flimsy stick-free lining) frying pan on medium high heat. Cook onions until translucent. (Note the onions are optional, you can skip them if you want.) Add the strained beans and about a 1/4 cup of water to the pan. Using a potato masher, mash the beans in the pan, while you are cooking them, until they are a rough purŽe. Add more water if necessary to keep the fried beans from getting too dried out. Add salt to taste. Add a few slices of cheddar cheese, or some (1/2 cup) grated cheddar cheese if you want. When beans are heated through (and optional cheese melted) the beans are ready to serve.

Southwest Strata
Ingredients:

• 4 eggs
• 1 cup milk
• 1 (15 ounce) can ranch-style beans, drained
• 1 (14.75 ounce) can cream-style corn
• 1 cup shredded Cheddar cheese
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• salt and pepper to taste
• 1 dash hot pepper sauce, or to taste
• 1 (1 pound) loaf day-old bread, torn into small pieces

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Whisk together the eggs and milk in a large bowl. Stir in the ranch-style beans, corn and Cheddar cheese. Season with cumin, paprika, oregano, salt, pepper and hot sauce, and mix well. Add the bread cubes to the mixture and stir to distribute the cheese and beans.
Allow to set for about 20 minutes, until the bread has absorbed the liquid. Stir occasionally, and add more milk if necessary to make the bread moist, but not soggy. Pour into the prepared baking dish, and spread evenly.
Bake uncovered for 45 minutes in the preheated oven, until lightly browned and a knife inserted into the center comes out clean. Let stand a few minutes before slicing and serving.
Servings: 8
Time to Prepare: hour and 30

Southwestern Casserole
Ingredients:

• 2 pounds ground beef
• 1 onion, chopped
• 2 8-ounce cans enchilada sauce
• 2 15-ounce cans chili beans in sauce
• 1 15-ounce package tortilla chips
• 1 8-ounce package shredded cheddar
• Sour cream for garnish

Directions:
Brown beef and onion together; drain. Stir in enchilada sauce and beans. Coarsely break up tortilla chips, reserving about 1/2 a cup. Arrange remaining chips in a lightly greased 13x9 baking dish. Spoon meat mixture on top. Sprinkle with reserved tortilla chips and cheese. Bake, covered, for 1 hour at 350 degrees. Remove from oven and serve immediately. 
Add some southwest seasoning to the meat mixture,  it is bland without it. I'd also have chopped tomato, olives and green onions for garnish.

Taco Bake

Ingredients:

* 1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner
* 1 lb. ground beef
* 1 pkg. (1-1/4 oz.) Taco Seasoning Mix
* 3/4 cup Sour Cream
* 1-1/2 cups Shredded Cheddar Cheese, divided
* 1 cup Thick 'N Chunky Salsa

Directions:
Heat oven to 400¡F. Prepare Dinner as directed on package. While Macaroni is cooking, cook meat with taco seasoning as directed on package.

Stir sour cream into prepared Dinner; spoon 1/2 into 8-inch square baking dish. Top with layers of meat mixture, 1 cup cheese and remaining Dinner mixture; cover with foil.

Bake 15 min.; top with salsa and remaining cheese. Bake, uncovered, 5 min. or until cheese is melted.

Servings: 6 servings, 1 cup each
Time to Prepare: Prep Time: 15 min Total Time: 35 min
Nutritional Information: Calories 550; Total fat 30g; Saturated fat 17g; Cholesterol 115mg; Sodium 1560mg; Carbohydrate 39g; Dietary fiber 2g; Sugars 7g; Protein 31g; Vitamin A 25% DV; Vitamin C 2% DV; Calcium 35% DV; Iron 20% DV

Southwestern Bean Salad

(Chilled Salad)


1 can kidney beans, rinsed and drained

1 can black beans, rinsed and drained

2 celery ribs, sliced

1 medium red onion, diced

1 medium tomato, diced

1 cup corn, fresh or frozen*, thawed

Dressing:

3/4 cup thick and chunky salsa

1/4 cup vegetable oil

1/4 cup lime juice

1 1/2 tsp. chili powder

1 tsp. salt, optional

1/2 tsp. ground cumin

In a large mixing bowl, combine the beans, celery, onion, tomato, and corn. Prepare the dressing in a small bowl or jar. Mix well. Pour the dressing over the bean mixture and toss to coat. Cover and chill for at least 2 hours.



Sensational Summer Salads by Marilyn Moll, The Urban Homemaker; copied from Menus 4 Moms

Taco Hashbrowns

1 lb. hamburger, cooked and drained
1 pkg. taco seasoning
16-20 Hashbrown patties
2 C. shredded cheddar cheese
Optioanl add-ins: sour cream, salsa, tomatoes, onion, etc.

I don't let the water completey evaporate from the meat mixture. And I start the hashbrowns cooking in the oven (as directed on the pkg.) right before I start browning the hamburger.
When the hamburger is done and seasoning has been added, the hashbrowns should also be done. Crumble hashbrowns in big bowl, add cheese and then the meat mixture (the extra seasoned water in the cooked beef will soak into the potatoes). Mix well.
Serve in bowls and add whatever you want. Some suggestions are:
sour cream
salsa
tomatoes
onion
rice
jalapenos
corn

Southwest White Chili

1 Tbsp olive oil
3/4 lb. boneless, skinless, chicken breast, cubed
1/4 c. chopped onion
1 C. chicken broth
4 oz. can chopped green chilies
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp oregano leaves
1/2 tsp cilantro
1/8-1/4 tsp ground red pepper
19 oz. can White Kidney Beans or Cannellini, undrained (can use Great Northern Beans)
Shredded Monterey Jack cheese for garnish
Sliced green onions for garnish

Heat olive oil in a 3 qt. saucepan over med-high heat. Add chicken; cook 4-5 minutes, stirring often. Remove chicken with a slotted spoon, cover and keep warm. Add chopped onion to saucepan; cook 2 minutes. Stir in broth, green chilies, garlic powder, cumin, oregano, cilantro and red pepper; simmer for 30 minutes. Stir in cooked chicken and kidney beans. Simmer 10 minutes. garnish. Serve with tortilla chips.

Makes 4 servings, 35 g. protein, 37 carbs.