BRISKET 'N' BEAN BURRITOS
This easy recipe is stuffed with not one, but two kinds of meat: smoky bacon and tender beef brisket. -Ruth Weatherford, Huntington Beach, California
Provided by Taste of Home
Categories Dinner
Time 4h50m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Place brisket in a 5-qt. slow cooker; top with onion and bacon. Combine tomato sauce, pepper and salt; pour over meat. Cook, covered, on low until meat is tender, 4-1/2 to 5 hours. , In a microwave-safe bowl, combine refried beans, salsa and chilies. Microwave, covered, on high until heated through, 2-3 minutes., Remove meat from slow cooker; when cool enough to handle, shred with 2 forks. Layer bean mixture, meat and cheese off-center on each tortilla. Fold bottom and sides of tortilla over filling and roll up. Serve immediately., Freeze option: Individually wrap burritos in foil and freeze in freezer container. To use, partially thaw overnight in refrigerator. Preheat oven to 350°. Bake foil-wrapped burritos on a baking sheet until heated through. To reheat one burrito, remove foil and rewrap in damp paper towel; microwave on high until heated through, turning once. Let stand 15 seconds. May be frozen up to 2 months.
Nutrition Facts : Calories 483 calories, Fat 17g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 963mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 9g fiber), Protein 33g protein.
BEEF & BLACK BEAN SOUP
I lead a busy life, so I'm always trying to come up with timesaving recipes. This zippy and colorful soup is one of my husband's favorites. It has been a hit at family gatherings, too. -Vickie Gibson, Gardendale, Alabama
Provided by Taste of Home
Time 6h10m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a skillet over medium heat, cook beef until no longer pink; drain. Transfer to a 5-qt. slow cooker. Add the next 12 ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cook until vegetables are tender, 4-5 hours. Add the beans and rice; cook until heated through, about 1 hour longer.
Nutrition Facts : Calories 203 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 630mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges
TEX-MEX CHICKEN WITH BLACK BEANS & RICE
I came up with this recipe for my sister who just got her first slow cooker and cooks mostly by throwing canned goods into a pot. It's a delicious go-to recipe for busy days. -Elizabeth Dumont, Boulder, Colorado
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Sprinkle chicken with 1 tablespoon taco seasoning; transfer to a 5- or 6-qt. slow cooker. In a large bowl, combine the tomatoes, soup, onion, chiles and remaining taco seasoning; pour over chicken. Cover and cook on low for 5-7 hours or until chicken is 165° and tender., Prepare rice according to package directions. Stir in beans; heat through. , Remove chicken from cooking juices; stir sour cream into cooking juices. Serve chicken with rice mixture and sauce. Sprinkle servings with cheese, tortilla chips and cilantro.
Nutrition Facts : Calories 590 calories, Fat 26g fat (12g saturated fat), Cholesterol 139mg cholesterol, Sodium 1461mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 4g fiber), Protein 38g protein.
TEX-MEX BLACK BEAN BURGERS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Chop the stir-fry mix into 1/2-inch pieces. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the vegetables, brown rice and a big pinch of salt. Cook, stirring, until the vegetables are softened, about 5 minutes. Stir in the chile powder, cumin, black beans, 3/4 teaspoon salt and a few grinds of pepper. Cook until the beans are hot and the skillet is dry, about 2 minutes.
- Transfer the mixture to a food processor; reserve the skillet. Pulse 5 to 6 times, until the mixture holds together but is still chunky. Scrape into a large bowl and stir in the breadcrumbs and chipotle mayonnaise. Shape into 4 patties, about 4 inches wide. Place the patties on a plate, cover with plastic wrap and freeze to firm up, about 15 minutes. Meanwhile, split and toast the rolls.
- Wipe out the reserved skillet, add the remaining 2 tablespoons olive oil and heat over medium-high heat. Add the patties and cook until heated through and a crust forms, about 2 minutes per side. Season with salt.
- Serve the patties on the rolls with lettuce, avocado, tomato, pickled jalapenos and chipotle mayonnaise. Serve with chips.
Nutrition Facts : Calories 670, Fat 36 grams, SaturatedFat 5 grams, Cholesterol 7 milligrams, Sodium 1277 milligrams, Carbohydrate 75 grams, Fiber 13 grams, Protein 16 grams, Sugar 6 grams
EASY TEX-MEX BRISKET
This is a very easy dish to make in the crockpot. I usually serve this with corn tortillas and red beans & rice. It can be varied by the spices or even usinga bottle of salad dressing.
Provided by Boonyas mom
Categories One Dish Meal
Time 8h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place everything in the crockpot.
- Turn on high for 1 hour.
- Then low for 6-8.
- Let the meat cool slightly and then shred.
- Heat the tortillas on a grill pan and enjoy.
Nutrition Facts : Calories 667.3, Fat 29, SaturatedFat 10, Cholesterol 234.4, Sodium 1477.7, Carbohydrate 16.5, Fiber 2.4, Sugar 1.4, Protein 80.4
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