Southwestern Refried Beans With Cheese Recipes

CHEESY REFRIED BEAN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Spread a little butter on the bottom of a 9-by-13-inch baking dish.
• Heat some butter in a large skillet over medium-high heat. Add the peppers and onions and cook until softened, about 4 minutes. Off heat, add the tequila, then return to the heat and cook until evaporated, about 1 minute. Add the chili powder, garlic, jalapenos and some salt and pepper and cook for a minute or 2. Add the beans to the skillet and stir to combine everything. Cook until warmed through, about 4 minutes.
• Spread half of the beans in the prepared baking dish. Top with half of the Cheddar and pepper Jack cheeses. Spread on the remaining beans and top with the remaining cheese. Bake until the cheese is melted and just beginning to brown, 20 to 25 minutes.

SOUTHWESTERN REFRIED BEAN SOUP

Steps:

• In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving drippings. Crumble bacon and set aside. In the drippings, saute the onion, celery and garlic powder until vegetables are tender., Add the beans, picante sauce, broth, parsley and bacon; bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until flavors are blended. Season to taste with pepper sauce if desired. Ladle into bowls and top with cheese. Serve with tortilla chips.

REFRIED BEANS WITH CHEESE

Steps:

• 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.

SOUTHWESTERN BLACK BEANS

Steps:

• Heat the oil in a medium saucepan over medium-high heat. Add the jalapeno and garlic and cook, stirring, until fragrant, about 30 seconds. Add the beans, 1/3 cup water, oregano and 1/8 teaspoon salt and cook, stirring, until most of the liquid is evaporated, about 3 minutes. Remove from the heat, stir in the lime juice and adjust seasoning. Transfer to a serving bowl, sprinkle with the cilantro and lime zest if using and serve.

ULTIMATE REFRIED BEANS WITH CHEESE

Steps:

• Cover beans with 4 inches of water and soak for at least 12 hours, or overnight.
• Place the pot with beans and water on the stove and heat to a boil. Reduce heat to medium-low and simmer until much of the water has been absorbed and beans are soft enough to mash, about 2 hours.
• Crush the beans thoroughly with a potato masher. Simmer for 1 hour more.
• Take an immersion blender to the pot and pulverize the beans until there are no visible solids left. If any water remains, simmer until it evaporates and beans are reduced to a thick paste.
• Add milk, lard, garlic powder, salt, chile pepper, cumin, and cayenne and stir to combine. Cook for 10 minutes more.
• Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
• Transfer beans to a casserole dish and sprinkle with Oaxaca cheese. Cover with foil.
• Bake in the preheated oven until cheese is melted, about 20 minutes, removing foil at the 15-minute mark. Serve immediately.

SOUTHWESTERN STEAK TIPS WITH REFRIED BEANS

Steps:

• Pat steak tips dry with paper towels and season with salt and pepper.
• Heat 1 tablespoon oil in 12-inch skillet over med-high heat until just smoking.
• Add steak tips and cook until well browned all over, 6-8 minutes.
• Transfer to serving platter and tent loosely with foil.
• Add remaining 1 tablespoon oil, onion, and 1/4 teaspoon salt to now-empty skillet.
• Decrease heat to medium and cook until onion softens, about 5 minutes.
• Add chile powder and cumin and cook until fragrant, about 30 seconds.
• Add tomatoes and water and cook until sauce has almost thickened, about 5 minutes.
• Return steak tips and any accumulated juices to skillet.
• Stir in 1 tablespoon lime and 2 tablespoons cilantro and simmer until sauce is thickened, about 1 minute.
• Season with salt and pepper to taste.
• Meanwhile, combine refried beans, remaining 2 tablespoons lime juice, and remaining 3 tablespoons cilantro in bowl.
• Cover and microwave until warmed through, about 4 minutes.
• Serve with steak tips and lime wedges.
• *Can serve in warmed tortillas.

SOUTHWESTERN REFRIED BEANS WITH CHEESE

Steps:

• Prepare rice according to package. Mince garlic; set aside. Chop cilantro, set aside.
• Heat a nonstick skillet sprayed with cooking spray over medium heat. Saute garlic about 1 minute, until lightly golden. Add the beans, vegetable broth and spices, raise heat to medium-high and cook, covered, for 3-4 minutes, stirring constantly.
• Using a fork or potato masher, mash beans until just smooth or desired consistency; continue cooking for 3-5 minutes more, until thickened. Stir in salsa. Serve with cooked brown rice topped with cheese and a sprinkle of fresh chopped cilantro.

SOUTHWESTERN BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium skillet over medium heat, brown the ground beef with the garlic and onion; drain.
• In a large mixing bowl, combine the meat mixture, chili powder, black beans, corn, sour cream and salsa. Stir until well blended.
• Into a 9x13 inch baking dish, spoon enough of the beef mixture to cover the bottom. Arrange half of the crushed tortilla chips on top of the meat mixture and layer with 1 cup of Cheddar cheese. Spoon another layer of the meat mixture on top of the cheese layer, cover with remaining chips and layer with 1 cup of cheese. Spread final layer of meat mixture on top and sprinkle the remaining 1 cup of cheese on top. Top with diced tomato and green onions.
• Bake in the preheated oven for 40 minutes. Let cool for 10 minutes before serving.