Tex Mex Beef And Beans For A Potluck Dinner Recipes

Steps:

• In oven proof large pan, brown beef, onions,and celery until beef is done.
• Dissolve boullion in water; stir into beef.
• Stir in next 7 ingredients.
• Cover and bake at 375* for 60 minutes, or until bubbly.
• Stir, top with bacon.

Steps:

• In a 5-qt. slow cooker, combine the first 10 ingredients. Stir in the beans and peas. Cover and cook on low for 5-7 hours or until onion and peppers are tender. Discard bay leaves.

Steps:

• Mix the beans, onion and coriander together, then stir in the oil and vinegar with some seasoning. Top with the tortilla chips.

Steps:

• Heat oil in heavy large deep saute pan over medium heat.
• Add yellow onion, bell peppers and garlic. Saute until tender, about 10 minutes.
• Add ground beef. Sprinkle with salt. Saute until meat is no longer pink, breaking up meat with back of spoon, about 10 minutes.
• Add chili powder, cumin, oregano and black pepper; saute 3 minutes.
• Add broth, tomatoes, beer, chipotle chiles and adobo sauce. Simmer uncovered until liquid reduces slightly, stirring occasionally, about 40 minutes.
• Add corn and simmer until mixture thickens slightly, about 10 minutes.
• Remove from heat. Cool to room temperature.
• Cover chili and refrigerate at least 1 day.
• DO-AHEAD TIP: Chili can be made up to 2 days ahead. Keep refrigerated.
• Position rack in upper third of oven and preheat to 375 degrees F.
• Combine both cheeses.
• Spread 2 tablespoons beans over one side of 6 tortillas.
• Arrange tortillas bean side up and overlapping slightly in 14-by-11-by-3-inch baking dish.
• Spoon 1/3 of chili evenly over tortillas.
• Sprinkle 2 cups cheese mixture, then 1/4 cup onion over.
• Repeat layering 2 times.
• Spread remaining 6 tortillas with remaining beans, then arrange tortillas bean side down in casserole.
• Sprinkle with remaining cheese mixture.
• Bake until casserole is heated through and bubbling, about 50 minutes.
• Let stand on cooling rack for 5 minutes.
• Cut casserole into generous squares.
• Sprinkle with shredded lettuce and top with dollop of sour cream, and serve.

Steps:

• Mix all ingredients in 3 1/2- to 6-quart slow cooker.
• Cover and cook on high heat setting 7 to 9 hours or until beans are tender.