Pat steak tips dry with paper towels and season with salt and pepper
In a medium nonstick skillet, heat the oil and saute the serrano chili rounds about 20 seconds.
Add the refried beans and stir with a wooden spoon until the beans are hot and form a paste.
Add the cheese and stir slowly until just melted, but still visible as swirls of cheese.
Turn out onto a round serving plate and form into a fat pancake.
Serve at once with tortilla chips for dipping.
Mix all ingredients together and season with salt and freshly ground black pepper to taste.
Use in your tostadas, tacos, or any dish that calls for refried beans.
For extra-special beans, you can add cubes of Monterey Jack or Pepperjack cheese, spread it into a lightly oiled or buttered pan, and heat through in a 350 degree F oven before serving.
Preheat oven to 350\u00b0F. Arrange 4 shallow ovenproof dishes on a baking tray.
Arrange tortillas in a single layer on a separate baking tray. Bake for 8-10 mins, until crisp. Divide evenly between dishes.
In a bowl, combine beans and onion. Divide mixture among dishes. Top with avocado. Sprinkle with cheese.
Bake for 10-15 mins, until heated through and cheese has melted. Serve with sour cream and salsa.
Combine refried beans, chili powder, and cumin in a medium saucepan; cook over low heat until thoroughly heated.
Top each serving with a dollop of sour cream.
ite-size strips.
Heat Refried Beans over low heat while letting
Heat canned refried beans in a medium skillet over medium heat.
Stir chopped jalapeno,hot sauce and garlic powder into refried beans.
Reduce heat to low and keep warm until ready to serve.
Combine lettuce and tomatoes in a bowl.
Squeeze the juice of 1 lime over the bowl and season the lettuce and tomatoes with salt.
Toss to combine.
Drizzle olive oil over the bowl and toss lettuce and tomatoes again.
Serve refried beans along side lettuce and tomatoes.
Gently fry the bacon until near crisp.
Add onion to the bacon grease and saute until tender.
Add the refried beans and water.
Stir and simmer until creamy and heated through.
Place in a serving bowl and top with shredded cheese.
The heat of the beans will melt the cheese.
Serve with hot tortillas and/or tostada chips.
Mix the remaining taco seasoning with the beef.
In a
In a 2-quart microwavable covered bowl, add boiling water to rice.
Let sit, covered, for 4 minutes then toss with fork to fluff rice.
Add refried beans and stir until well mixed. Microwave mixture on High for 3 to 4 minutes.
Let stand to cool for 5 minutes.
Serves 2.
In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add taco seasoning and water. Simmer, uncovered, for 10 minutes. Add the kidney beans, tomatoes and tomato sauce.
Bring to a boil. Reduce heat; add rice. Cover and let stand 5 minutes or until rice is tender. Drop rounded spoonfuls of refried beans over rice; heat through. Garnish with cheese and onions if desired.
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a saucepan over medium heat; cook and stir onion and garlic until onion becomes translucent, 2 to 3 minutes.
Cook and stir refried beans into onion mixture until heated through, 3 to 5 minutes. Remove from heat and stir cream cheese into bean mixture. Spread mixture into a pie plate; top with Cheddar cheese.
Bake in the preheated oven until cheese is melted and bubbling, about 20 minutes.
Combine beans and salsa in medium saucepan.
Cook over medium heat, stirring occasionally, until hot and bubbly.
Spoon into serving bowl; sprinkle with cheeses.
Makes 4 servings. Cover and refrigerate any leftover Cheesy Refried Beans.
Brown ground beef; add onion, tomato sauce, garlic salt, chili powder and dash of pepper.
Simmer, uncovered, for 15 minutes. Heat beans and taco shells.
Fill shells with beef, cheese, lettuce, tomatoes and seal with beans.
ie plate and cover bottom with 4 tortillas.
Layer in
cilantro and lime juice. Season with salt and pepper and set
Mix ingredients together and heat in the microwave until everything is melted and mixed well.
If serving as a dip, place in crockpot on warm. Tastes even better if you make it up ahead of time, refrigerate 'til needed then reheat.
Note: When doubling the recipe, it's okay to use a 30 ounce can - you don't have to be exact with the measurements.
dd the can of pinto beans with their liquid. Stir and mash
Combine both cheeses.
Combine chicken, refried beans and salsa. Add 3 cups of combined cheeses.
Heat oil in small skillet.
Soften each tortilla in oil, approximately 5 seconds per side. Dip in enchilada sauce.
Immediately fill with some of chicken mixture; roll and place in 13x9 pan.
Repeat with remaining tortillas and filling.
Top enchiladas with remaining sauce and cheese.
Bake at 350\u00b0 for 20-30 minutes, until cheese is melted and bubbly.
Preheat oven to 400\u00b0F (205\u00b0C).
Prepare filling by mixing refried beans, chilies, cumin and garlic together in a bowl.
Spoon approximately 4 ounces bean filling into the center of each tortilla and top with about one tablespoon of cheese.
Fold in ends and then sides.
Place burritos seam side down on baking sheets that have been sprayed with vegetable oil spray.
Bake for 20-25 minutes until golden brown.