Tag: pinto beans

Tamale Soup

1 pound ground beef 1 onion, chopped 2 garlic cloves, chopped 1 tablespoon chili powder 2 teaspoons ground cumin 1/2 teaspoon cayenne pepper 3 cups chicken broth 16 oz can tomatoes, chopped, with juices 12 purchased tamales, 3 ounces each 15 oz can pinto beans, 

Pinto Bean Soup

2 cups dry pinto beans 1 lb thick sliced bacon 5 cups cold water 14 oz chicken broth 1/2 cup water 1 large onion, chopped 3 cloves garlic, minced 1 teaspoon ground cumin 14 oz diced tomatoes, undrained Shredded reduced-fat Monterey Jack cheese (optional) Snipped 

Tamale Pie

1 lb ground turkey or beef
1 clove garlic, diced
1/2 red onion, diced
16 oz pinto beans
16 oz refried beans
4 oz green chilies, diced
8 oz corn
8 oz diced tomatoes
10 oz Verde enchilada sauce
16 oz cheese, grated
15 oz Fritos chips

In a large skillet, combine onion, garlic and ground meat, cook until browned. Add pinto beans, refried beans, green chilies, corn, tomatoes and half of the Verde sauce. Stir until mixed well.

In a large casserole, cover the bottom with Fritos and spoon meat bean mixture over the top. Spread evenly and top with 2/3 grated cheese. Drizzle the remaining Verde sauce and finish topping with remaining cheese. Bake in 350′ oven for 20 minutes.