Beans and Legumes

  Ingredients 1 can (16 oz) Old El Paso™ refried beans 2 tablespoons Old El Paso™ Thick 'n Chunky salsa 1 1/2 cups sour cream 1 cup guacamole 1 cup shredded Cheddar cheese (4 oz) 2 medium green onions, chopped (2 tablespoons) Tortilla chips Steps 1  In medium bowl, mix refried beans and salsa. On 12- or 13-inch serving plate or pizza pan, spread bean mixture in thin layer. 2  Spread sour cream over bean mixture, leaving about 1-inch border of beans around edge. Spread guacamole over sour cream, leaving border of sour cream showing. 3  Sprinkle cheese over guacamole. Sprinkle onions over cheese. Serve immediately, or cover and refrigerate until serving. Serve with tortilla chips.

  Ingredients Reynolds™ Slow Cooker Liners 1 package (16 ounces) mild Mexican pasteurized prepared cheese product with jalapeño peppers, cut into cubes 1 can (16 ounces) Old El Paso™ refried beans 1 can (4.5 ounces) Old El Paso™ chopped green chiles, undrained 2 pounds tortilla chips, if desired Steps 1  Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl. 2  Mix cheese, beans and chiles in cooker. 3  Cover and cook on Low heat setting 2 to 3 hours or until cheese is melted. Stir until cheese is smooth. 4  Scrape down side of cooker with rubber spatula to help prevent edge of dip from scorching. Serve with tortilla chips. Dip will hold on Low heat setting up to 2 hours; stir occasionally.

  Ingredients 4 Old El Paso™ flour tortillas for soft taco & fajitas (6 inch) 1 tablespoon water 1 tablespoon plus 1/2 teaspoon Old El Paso™ taco seasoning mix (from 1-oz package) 1 can (15 oz) Progresso™ chickpeas (garbanzo beans), undrained 2 teaspoons olive oil 1 tablespoon lemon juice 1 clove garlic, chopped 2 tablespoons chopped fresh cilantro, if desired 1/4 cup crumbled queso fresco cheese, if desired Steps 1  Heat oven to 400°F. Spray cookie sheet with cooking spray. 2  To make tortilla chips, lightly brush both sides of each tortilla with water. Lightly sprinkle taco seasoning mix over both sides of each tortilla. Cut each tortilla into 8 wedges; place on cookie sheet. Bake 4 to 5 minutes or until light golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 10 minutes. 3  Meanwhile, to make hummus, drain chickpeas, reserving liquid. In blender or food processor, place chickpeas, oil, lemon juice, garlic and remaining 1 tablespoon ...

  Ingredients 1 can (16 oz) Old El Paso™ refried beans 2 cans (4.5 oz each) Old El Paso™ chopped green chiles 2 cups shredded Mexican cheese blend (8 oz) Make it FRESH toppings, as desired (see below) Food Should Taste Good™ cantina tortilla chips, as desired Steps 1  Heat oven to 400°F. 2  In 8-inch cast-iron skillet or ungreased pie plate, mix beans and green chiles. Top with cheese. Bake about 15 minutes or until cheese is melted and bubbly. Add toppings; serve immediately with chips.

  Ingredients 1 can (16 oz) Old El Paso™ refried beans 1 package (1 oz) Old El Paso™ taco seasoning mix 1 package (8 oz) cream cheese, softened 1 can (4.5 oz) Old El Paso™ chopped green chiles 1 cup Old El Paso™ Thick 'n Chunky salsa (any variety) 2 cups shredded lettuce 2 cups shredded Cheddar or Mexican cheese blend (8 oz) 1 can (2.25 oz) sliced ripe olives, drained (1/2 cup) 1 medium tomato, diced (3/4 cup) Food Should Taste Good™ blue corn tortilla chips, as desired Steps 1  In medium bowl, mix refried beans and taco seasoning mix. Spread mixture on large platter. 2  In another medium bowl, mix cream cheese and chiles. Carefully spread over bean mixture. 3  Top with salsa, lettuce, cheese, olives and tomato. Refrigerate until serving time. Serve with tortilla chips.

  Ingredients Casserole 1 can (16 oz) Old El Paso™ traditional refried beans 1 lb lean (at least 80%) ground beef 1 cup chopped onions 1 medium jalapeño chile, seeded, finely chopped 1 package (1 oz) Old El Paso™ original taco seasoning mix 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained 2 cups shredded Cheddar cheese (8 oz) 1 bag (32 oz) Ore-Ida™ Tater Tots™ frozen potatoes Toppings 1/2 cup pickled sliced jalapeño chiles 1 can (2.25 oz) sliced ripe olives, drained 1/2 cup sliced green onions 1 cup sour cream Steps 1  Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread refried beans evenly in bottom of baking dish.   2    In 12-inch nonstick skillet, cook beef, onions and jalapeño chile over medium-high heat 7 to 9 minutes, stirring frequently, until beef is brown; drain, and return to skillet. Stir in taco seasoning mix and tomatoes; cook and stir until heated through. 3  Spoon beef mixture o...

  Ingredients Dough 1 1/4 cups Gold Medal™ all-purpose flour 2 teaspoons sugar 1/8 teaspoon salt 1/2 cup cold butter, cut into small pieces 1 egg, slightly beaten Filling 10 oz Mexican pork chorizo sausage, casings removed 4 cups cooked frijoles de la olla or 2 cans (15 oz each) pinto beans, undrained Steps 1  To make dough, in medium bowl, stir together flour, sugar and salt. Using fingers, cut in butter until mixture is crumbly. Add egg; stir until dough comes together. 2  Place dough on work surface; shape dough into thick disk. Wrap tightly in plastic wrap. Refrigerate until firm, at least 1 hour. 3  While dough is chilling, in 10-inch skillet, cook and mash chorizo over low heat 6 to 8 minutes or until it begins to brown. Add frijoles de la olla with the liquid; cook over medium heat. While beans are boiling, mash with potato masher. Continue to cook until beans form a thick paste, about 10 minutes. 4  To assemble and bake empanadas, heat oven to 350°F. On ...