Posts Tagged corn
Easy Mexican Chicken and Beans
Posted by JasonQ in Chicken/Poultry, Main Dishes on November 15th, 2009
- 1 lb boneless, skinless chicken breast strips for stir-fry
- 1 envelope taco seasoning mix
- 1 can black or pinto beans, rinsed and drained
- 1 can whole kernel corn with red and green peppers, undrained
- 1/4 cup water
Spray 10 inch nonstick skillet with cooking spray. Cook chicken in skillet over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink in center
Stir in seasoning mix, beans, corn and water. Cook over medium-high heat 8 to 10 minutes, stirring frequently, until sauce is slightly thickened. Serve with tortillas.
Black Bean and Corn Quesadillas
Posted by JasonQ in Appetizers, Main Dishes on June 23rd, 2009
- 2 teaspoons olive oil
- 3 tablespoons finely chopped onion
- 1 (15.5 ounce) can black beans, drained and rinsed
- 1 (10 ounce) can whole kernel corn, drained
- 1 tablespoon brown sugar
- 1/4 cup salsa
- 1/4 teaspoon red pepper flakes
- 2 tablespoons butter, divided
- 8 (8 inch) flour tortillas
- 1 1/2 cups shredded Monterey Jack cheese, divided
Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Repeat with remaining tortillas and filling.
Corn Spinach Muffins
I have had this recipe for quite some time, but haven’t had a chance to make it. I looks delicious!
- 1 Cup Cornmeal
- 1 Cup All Purpouse Flour
- 1/4 Cup packed Brown Sugar
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 1 Egg
- 1 Cup Milk
- 2 Tsp Oil
- 1 Cup chopped fresh Spinach
- 3/4 Cup Cheddar Cheese
- 2 Jalapeno Peppers, deseeded, chopped
Mix first 5 ingredients in a large bowl. Mix egg, milk, and oil together in a smaller bowl. Mix liquids into dry ingredients until well blended. Fold in spinach, cheese, and jalapeno peppers. Fill muffin pan 2/3 full with batter. Bake at 400 for 18-22 min. Serve warm.
Taco Soup
This has been a favorite in my family for many years.
- 2 lbs Ground Beef
- 1 onion, diced
- 2 cans stewed tomatoes
- 1 can Ro-tel tomatoes
- 1 can ranch style beans (kidney beans)
- 1 can pinto beans
- 1 can whole kernel corn
- 1 can hominy
- 2 cups water
- 1 pack taco seasoning
- 1 pack hidden valley ranch dressing (dry kind)
Brown ground beef with onion. Drain. Add all ingredients to a pot. Do not drain vegetables! Cook on medium heat for 30-45 min.
Top your bowl of soup with Fritos, shredded cheese, sour cream, or your favorite taco toppers!