Hobo Mole Beef Black Bean Enchilada Rsc Recipes

MOLE ENCHILADAS

Steps:

• Preheat oven to 350 degrees F. Warm corn tortillas on a hot skillet for a few seconds on each side, or fry them lightly in oil, then place on a paper towel lined plate to soak up excess grease.
• Pour 1/4 cup of mole sauce into the bottom of a 9x13'' pan. Fill each corn tortilla with a handful of chicken and small sprinkle of cheese, then roll tightly, and place seam side down in the pan.
• Pour remaining mole sauce over the top. Bake for 20-25 minutes or until hot and bubbly.
• Remove from oven and top with a drizzle of sour cream, a sprinkle of cotija cheese, cilantro and chopped avocado.

HOBO

Steps:

• In a large skillet over medium-high heat, brown the sausage. If desired, drain the fat.
• Add the onions and mushrooms and cook until tender, then set aside in a separate bowl.
• In the same skillet, add the oil and hash browns over medium-high heat and cook until golden brown on 1 side. Once golden brown, add the eggs, sausage and the mushroom mixture. Scramble together until desired consistency and top with the Cheddar.
• Cover with a lid until the cheese melts and serve.

HOBO MOLE BEEF & BLACK BEAN ENCHILADA #RSC

Steps:

• Open black beans, drain.
• Add lemon juice to can. Gently stir. Set aside.
• In frying pan, add hamburger, onion, green chilies, chili powder, ground cumin and salt. Mix and fry until hamburger is no longer pink.
• Add black beans and gently stir.
• Sprinkle shaved dark chocolate around the top.
• Add enchilada sauce. Gently stir.
• Preheat oven 425*.
• Take 4 regular soup bowls and push foil down the bottom and sides,.
• leaving 6 inches on all sides above each bowl.
• Spray Pam inside and all edges inside of foil.
• Layer the following:.
• 1 1/2 cups Tortilla Chips each bowl.
• Portion out the beef mixture each bowl.
• Add 1 cup shredded cheese each bowl.
• Bring up the sides of the foil and close,fold.
• Lift bags out of bowls.
• Place on flat pan in oven.
• Bake 15 minutes.
• Take out with heat mitts.
• Place back in Bowls. Serve.

TIM'S BLACK BEAN & BEEF SOUP

Steps:

• Combine all ingredients in 6 quart crock pot and stir.
• Simmer all day on low.
• All ingredients can be adjusted to taste as you cook and as room allows in pot.

HOBO CASSEROLE

Steps:

• 1. Preheat oven to 350°F.
• 2. Pat ground beef into 8x8 pan and sprinkle with salt and pepper. If using, slice onion on top of beef. Slice potatoes onto onion layer, salt and pepper. Layer with cheese slices. Mix soup and milk together and spread over cheese.
• 3. Cover with aluminum foil and bake for 1 to 1 1/2 hours or until potatoes are tender. Remove foil and top with french fried onions and brown for about 5 minutes.

BLACK BEAN AND RICE ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. Stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. Reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. Fold in rice and 1 cup Cheddar cheese; cook until heated through, about 5 minutes.
• Spoon a rounded 1/2 cup bean mixture down the center of each tortilla. Fold sides over filling and roll up. Place enchiladas seam side down in baking dish; spoon salsa over each tortilla. Cover baking dish with aluminum foil.
• Bake in preheated oven for 25 minutes. Uncover and sprinkle with cilantro and 1/4 cup Cheddar cheese. Bake until cheese is melted, 2 to 3 minutes.

BLACK BEAN ENCHILADA CASSEROLE

Steps:

• Heat over to 400.
• Brown ground beef in large skillet over medium high heat until no longer pink.
• Drain.
• Add taco seasoning& water-mix well.
• Cook about 4 minutes.
• Heat oil in a medium saucepan over medium heat until hot.
• Add onion and garlic-cook until tender.
• Add beans, enchilada sauce and green chiles.
• Mix well.
• Bring to a boil-remove from heat& stir in sour cream.
• Spoon ground beef mixture down center of each tortilla.
• Roll up, seam side down in an ungreased 12 x 8 baking dish.
• Spoon bean& enchilada sauce mixture over filled tortillas.
• Sprinkle with cheese.
• Bake at 400 for 8 to 12 minutes.
• Spoon salsa down center of casserole.
• Sprinkle with green onions.

SOUTHWEST BLACK BEAN AND CORN ENCHILADAS

Steps:

• Heat oil in a pan until it shimmers.
• Add the onion and bell pepper and cook for about thirty seconds.
• Add the garlic, cumin and mexican oregano and cook until the onions and peppers are really soft.
• Add the salsa and black beans and cook until heated through.
• Using a potato masher, roughly mash the black beans so that some are broken and some are whole.
• Add the corn and cook until heated through.
• Stir in the sour cream.
• Spray a 9 X 13" casserole pan with cooking spray.
• Spread about a 1/2 cup of the enchilada sauce over the bottom of the casserole dish.
• Spoon the black bean mixture evenly in the center of the tortillas.
• Roll the tortillas up leaving the ends open, and place them seem down in the casserole dish. When I made this I got 6 pretty well stuffed tortillas and it almost totally filled my baking pan.
• Pour the rest of the enchilada sauce over the enchiladas, and use more or less to suit your liking.
• Cooking times vary. If you make this dish ahead of time and put it in the fridge and it cools down all the way I cover it with foil and put it in a 350 degree oven for 30 minutes, and then uncover it and sprinkle the cheese all over it and return it to the oven for another 15 minutes or until it's bubbling and heated through. If you make the bean mixture and stuff the tortillas immediately you won't have to bake it for as long, 10 minutes at 350 degrees uncovered and then sprinkle the cheese over and bake for another 10 minutes and that should do it. Since everything has already been cooked the key here is just getting it heated through.
• Serve topped with your favorite enchilada toppings.
• Enjoy!

BLACK BEAN ENCHILADAS

Steps:

• In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes or until tender. Mash one can of black beans. Add to the skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each place and top with two enchiladas. Serve with sour cream.

BLACK BEAN CHILI MOLE #RSC

Steps:

• Preheat oven on broil.
• Line baking sheet with a large piece of Reynold Wrap foil.
• Place washed (and dried) whole poblano and red peppers on foil and place in the oven under the broiler.
• Broil until pepper turns brown and blistered, NOT charred black, approximately one to two minute per side.
• Turn peppers and roast all sides until browned and blistered.
• Remove from oven and fold the Reynolds Wrap around the peppers and allow to steam for approximately 20 minutes.
• Carefully peal the skins from the peppers, do not rinse them under running water.
• Remove the stem and seeds and chop.
• Brown bacon until crispy in large skillet (if using the crockpot method) or dutch oven if using stove-top method.
• Remove bacon and drain on paper towels.
• Discard all but one tablespoon of bacon grease.
• Using the same pan, add onions and saute for 2 minutes, scraping up the bacon bits off the bottom.
• Add garlic and ground beef: saute, breaking up the beef into small pieces as it cooks.
• Cook until meat is browned.
• Drain off excess grease and place mixture in crockpot or dutch oven.
• Stir in tomatoes, tomato paste, broth, beer, bacon, peppers, beans, corn, cilantro, chipolte chili, adobo sauce, cocoa and spices.
• If cooking on the stove top, simmer for two hours on low, or 6-8 hours if using a crockpot. (Check manufacturers recommendation).
• Just before serving squeeze in the juice of one lime.
• NOTE: If the chili is to thin, mix a little masa harina with water and stir small amounts into the chili until you reach the right consistency. Corn chips can also be dropped into the chili and they will dissolve and thicken the chili.