Monterey Beans and Cheese
- Ready In:
- 2 slices bacon (optional)
- 2 -3 tablespoons diced onions
- 1⁄2 green pepper, diced (optional)
- 2 (16 ounce) cans kidney beans, undrained
- 1 -2 cup shredded cheddar cheese
- 1 (8 ounce) can tomato sauce (or 2 diced tomatoes)
- 1 -2 teaspoon chili powder (I use at least a tablespoon for our family)
- 1 -2 cup corn kernel (I always use frozen)
- salt, to taste
- pepper, to taste
- If using bacon, fry, drain and break into pieces.
- Saute onion and green pepper (if using) in bacon grease (or in a bit of vegetable oil if not using bacon).
- Add beans (and their liquid), tomato sauce, seasonings and corn.
- Cook over medium heat, stirring till mixture is blended and bubbling and liquid reduces some.
- Stir in cheese and stir till cheese is smooth and melted into the sauce.
- Cook, stirring till mixture attains desired thickness.
- Serve over cooked rice.
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Easy and delicious! I omitted the salt (personal preference) and also rinsed and drained the beans. To make up for the liquid, I added water. I also added a little dash of cumin and used the optional bacon and green pepper. I may omit the bacon in the future, because I couldn't really taste it and the rest could stand alone. Thanks for sharing!
I was making this tonight from the cookbook (a childhood love), and thought I would see if it's on the Zaar. Well, you beat me to it. It's nice because you have the tomato-cheese sauce kind of like in spaghetti-o's but the chili powder kicks it over into grown-up country. I use 2 T. boughten bacon crumbles and sautÃ© them with diced onions and bell peppers (1/2 c. each; we tend to prefer red/yellow peppers) in a bit of olive oil. I add the beans and tomato sauce. Then I slowly stir in maybe 6 oz. shredded cheddar (shredding it is the hardest part of cooking this). Only 1 t. chili powder, 1/2 t. salt, and no corn (we are trying to be careful about GI). It's easy, yummy, and easy to vary.
RECIPE SUBMITTED BY
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