Tamale Pot Pie

1

lb lean (at least 80%) ground beef

1

box (9 oz) Green Giant® Niblets® frozen corn, thawed, drained

1

can (14.5 oz) diced tomatoes, undrained

1

can (2 1/4 oz) sliced ripe olives, drained

2

tablespoons Original Bisquick® mix

1

tablespoon chili powder

2

teaspoons ground cumin

1/2

teaspoon salt

1

cup Original Bisquick® mix

1/2

cup cornmeal

1/2

cup milk

1

egg

1. Heat oven to 400°F. In 10-inch skillet, cook beef over medium heat, stirring occasionally, until thoroughly cooked; drain. Stir in corn, tomatoes, olives, 2 tablespoons Bisquick mix, the chili powder, cumin and salt. Heat to boiling, stirring frequently; boil and stir 1 minute. Keep warm over low heat.
2. In medium bowl, stir remaining ingredients until blended. Pour beef mixture into ungreased 9-inch square pan. Spread cornmeal mixture over beef mixture.
3. Bake uncovered about 25 minutes or until crust is light brown.

Makes 6 servings

Creamy White Chili

Yield: Serves 6

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced
• 1 tablespoon oil
• 2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
• 1 can (14 1/2 ounces) chicken broth
• 2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 cup sour cream
• 1/2 cup whipping cream
• Fresh cilantro, for garnish (optional)

Directions

1. In a large saucepan, saute chicken, onion and garlic powder (or fresh garlic, if using) in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips.
2. Slow Cooker Option: In a medium round slow cooker, place 1 pound chicken breasts (fresh or frozen) without cubing them. Add the chopped onion, garlic powder, beans, green chiles and all of the spices. Do not add the sour cream or whipping cream yet! Reduce the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours (if using frozen chicken you’ll cook on the longer end of that spectrum, fresh chicken will cook in less time). Remove the chicken to a cutting board and shred in bite-size pieces. Stir back into the slow cooker. In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the soup cook until heated through. Serve.

Submitted by Karla Anderson

Italian White Beans with Rosemary

Ingredients

1 pound dried white cannellini beans
4 cups sliced yellow onions (3 onions)
1/4 cup good olive oil
2 garlic cloves, minced
1 large branch fresh rosemary (6 to 7 inches)
2 quarts chicken stock
1 bay leaf
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Directions

In a medium bowl, cover the beans with water by at least 1-inch and leave them in the refrigerator for 6 hours or overnight. Drain.

In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft. Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve hot.

Submitted by January Stephens

1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes, drained
1 (15 1/4 ounce) can sweet corn, drained
1 (12 1/2 ounce) can chicken breasts, drained
1 (10 3/4 ounce) can cream of chicken soup
1 (10 ounce) can green enchilada sauce
1 (14 ounce) can chicken broth
1 (1 1/4 ounce) packet taco seasoning

Directions:

Mix all ingredients together in a large pot  or Crock Pot.

Heat until warm, stirring occasionally.
Serve with tortilla chips.

Submitted by Karla Anderson

Crock Pot Navy Bean Soup

Ingredients

·         2 Tbsp olive oil

·         4 cloves garlic

·         1 medium yellow onion

·         ½ lb. carrots (4 medium)

·         4 stalks celery

·         1 lb. dry navy beans
(can be used with other beans)

·         1 whole bay leaf

·         1 tsp dried rosemary

·         ½ tsp dried thyme

·         pepper

·         1½ tsp salt (to your taste)

·         1 large ham shank (eliminate this ingredient for vegetarian version)

Instructions

1.     Mince the garlic, dice the onion, slice the celery, and slice the carrots into thin rounds. Add the olive oil, garlic, onion, celery, and carrots to a large (5qt or larger) slow cooker.

2.    Sort through the beans and remove any debris or stones. Give them a quick rinse and then add them to a 5 quart slow cooker, along with the bay leaf, rosemary, thyme, and pepper.  (SEE NOTE BELOW)

3.    Add SIX CUPS of water to the slow cooker and stir to combine the ingredients. Place the lid on the slow cooker and cook on low for 8 hours.

4.    After 8 hours, bone the ham shank, stir the soup and puree a portion of the beans in order to thicken the soup.

5.    Add salt to your liking.

NOTE: The beans should be soaked in cold water overnight. However, I usually forget to do this. Therefore, I do the quick soak method by covering the beans with water and simmering on the stove over medium heat for about 1 hour or more in the morning to soften them before putting them in the crockpot.

Crock Pot Flank Steak

1 packet McCormick Grill Mates: Tomato, Garlic and Basil

2 Tbsp. Red Balsamic Vinegar

1/2 cup Olive Oil

1/4 cup Water

2 lb. Flank Steak

Put first  four ingredients in crock pot and mix well.

Using kitchen sissors, cut flank steak across the grain in 2 inch strips.
Add to crock pot and mix marinade all around each strip of steak.
Cover and cook on low for 8 hours (NO PEEKING).
Serve with homemade mashed potatoes.
Ladle marinade sauce over meat and potatoes if desired.

Submitted by Jonelle Haldeman