Burrito Surpremo

This is not healthy in my opinion, at all. But Brent loves it (probably because it's not healthy) and it is so easy and I think it tastes yummy.

Burrito Supremo
from Relief Society Activity, Glendale Stake

Ingredients:
-1 pkg. frozen burritos, thawed
-1 can green enchilada sauce
-1 can cream of mushroom soup
-1 8 oz. container sour cream, light is good

Place burritos in 9x13 pan. Mix together enchilada sauce, soup, and sour cream. Pour over burritos. Sprinkle with shredded cheese. Bake 30 minutes at 350 degrees or until bubbly. Garnish with slice olives, green onions, or tomatoes.

Taco Soup

Here is my version of taco soup that may be exactly like someone else's version, but between the two versions I have seen, this is a hybrid. So I call it mine.

Taco soup

-2 cans, drained and rinsed (or 2 cups soaked and cooked,if using fresh) of beans of your choice ( I usually use pinto and black)
-1/2 lb. to 1 lb. ground beef, browned with 1/2 an onion and a few cloves of garlic
- 2 cans of tomatoes, UN-drained
-1 can whole kernel corn, UN-drained
- 1 envelope dry Ranch dressing mix
-1 envelope of Taco Seasoning

Throw everything in the crockpot. Add water to just cover ingredients. Stir a couple of times, and cook on Low for about 5-6 hours. Top with crushed tortilla chips, shredded cheese, sour cream and/or chopped green onions.

Black Bean and Corn Salad

This is from Holly Clegg's cookbook, Trim and Terrific: Meals on the Move. It's one of my favorite cookbooks. And this is one of my favorite recipes from that cookbook, if not THE favorite. And it is very nutritious to boot.

Black Bean and Corn Salad

1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can whole kernel corn, drained
2 c. coarsely chopped tomatoes
1 bunch green onions, sliced
1 TBSP seeded, and chopped jalapeno ( although I have omitted this and it still is good)
1/3 c. chopped fresh cilantro (or about 1 TBSP of dried)
1/4 c.lime juice
2 TBSP olive oil
1/2 tsp. ground cumin
salt and pepper to taste

In a bowl, combine the black beans, corn, tomatoes, green onions, jalapenos, and cilantro (unless using the dried, add the dried to the dressing). In a small bowl, whisk together the lime juice, olive oil, and cumin. Toss dressing with bean mixture and season to taste with salt and pepper. Try with tortilla chips and/or sliced avocado, sooooooooooooo delicious!

Amazing Crockpot Pinto Beans

from: the kitchen of Amanda Erickson

Loved these and so easy!

Ingredients: 1 onion halved, 6-7 whole garlics peeled, 1 whole jalapeno seeded and chopped, 1 TBSP salt, 1/8 tsp. cumin, 1 3/4 tsp. pepper, 9 c. liquid (combo of chicken broth and water), 3 c. beans rinsed.

Combine ingredients in the crockpot in order given. Cook on high for 8 hours. Drain and reserve liquid. Mash by hand or puree with immersion blender to desired consistency adding water as needed. Freezes well.