Pasta and Bean Skillet

1 cup salsa
2/3 cup uncooked elbow macaroni (wheat works great)
3/4 cup water
1 can white beans
1 can (15-16oz.) Kidney beans, rinsed and drained (can add corn and drained black beans if desired)
1 can (8 oz) tomato sauce
1/2 cup shredded cheddar cheese

Heat all ingredients except cheese to boiling in non-stick skillet, reduce heat. Cover and simmer about 15 minutes, stirring frequently, until macaroni is tender.

Christina's tips:

Add in 1/2 cup of diced tomatoes drained
1/2 onion sliced or 3-4 green onions
Use whatever type of noodles you have.
Crunch taco shells or tortilla chips and sprinkle on top with cheese
Add sour cream

Mom's Delicious Pico de Gallo

1 big tomato
1/2 cup cilantro
1-2 cloves garlic
2 tbs salsa
1/4 cup chopped onion
1 avocado
olive oil or vinegar if desired

Chop all ingredients very small or use a food processor to cut cilantro garlic and onion. Mix together. Enjoy with tortilla chips.

Black Bean Salsa

1 can black beans, drained and rinsed
1 can whole kernel corn, drained
1 red pepper
1green pepper
5-8 green onions
A handful of cilantro
1/3 bottle of Hendrickson's sweet vinegar and oil dressing (found at Macey's)

In a bowl, combine black beans and corn. Dice and add the red and green peppers. Chop and add onions and cilantro. Pour dressing over the mixture. You can use more or less of the dressing as desired. Serve with Tortilla chips.

Quick Chimichungas

Quick Chimichangas

1 lb ground round, chicken, fish or no meat at all. (Season to your liking ex: Beef with seasonal all salt.)
1 med onion
2 cloves garlic crushed
2 cups (8ox) 4 cheese MEX BLEND shredded cheese, divided
1 (16 oz) Can refried beans
1 (16 oz) can black beans drained
1(4.5oz) can chopped green chilies drained
½ cup picante sauce or salsa (I sometimes do a full cup)
12 (8in) tortillas
Extras: Salsa, sour cream, lettuce, guacamole
Cook first 3 ingredients in large skillet over med high heat. 8-10 minutes or until beef is no longer pink. Stirring into crumbles- drain
Stir in 1 ½ cups cheese, both beans, chilies, and salsa into beef mixture.
Place ¼ cup of beef mixture in center of each tortilla. Fold opposite sides of tortillas over filling, tucking sides in forming rectangles. Can secure with toothpicks.
Place on baking sheet; coat chimichangas with cooking spray.
Bake 425 for 8 minutes; turn chimichangas over spray again and bake 5 more minutes until crispy. Serve immediately with remaining cheese and desired toppings.
Christina note: I love this for a quick yummy meal, we usually have leftovers for Ry to take for lunch the next day. I usually save some beans and cheese out for the girls and roll them some smaller ones, since they do not like onions etc. This is also great for groups. If you are in a big hurry skip the toasting step, everything is already cooked. Enjoy!