Whats For Dinner Next Week: Baked Bean Chalupa

I am so glad that we finally have all of our Christmas decorations put up. We have a joke about how many we will find after the boxes are all labeled and put away. So far this year we have found the Jingle Bell Man hanging from the pot rack in the kitchen, Dear Santa I Want It All Hanging Stocking hanging by the front door...Santa must have missed the message...we are waiting one more week thinking there might be more that will surface. We better get busy with this menu before I just chatter the day away.Oh before I forget let me tell you we had so much fun at Full Plate Thursday on Thursday, sure hope you are planning on coming next Thursday, you don't want to miss it.

Feature Recipe

One Of My Favorite Dishes To Make With Leftover Pinto Beans

Wednesday

Baked Bean Chalupa

Sunday

Chicken and Dumplings

Steamed Green Peas

Green salad

Hot Biscuits

Fresh Apple Cake

Monday

Pinto Bean Soup

Seasoned Rice

Carrot, Celery and Raisin Salad

Corn Bread

Left Over

 Fresh Apple Cake

Tuesday

Slow Cooker

Smothered Ribs Link:Slow Cooker Smothered Ribs

Mashed Sweet Potatoes

Tossed Green Salad

Cottage Bread

Cherry Pie

Wednesday

Feature Recipe

From Left Over Pinto Bean Soup

Baked Bean Chalupa

Baked Tortilla Chips

Salsa

Left Over Cherry Pie

Thursday

Pan Seared Catfish

Seasoned Baked Home Fries

Cole Slaw

Baked Hush Puppies

Brownies and Ice Cream

Friday

Spaghetti and Meatballs

Green Tossed Salad

Garlic Bread

Lemon Chess Pie

Saturday 

Date Night

Wa Hoo!

 Cook The Pinto Bean Soup 
In A Heavy Dutch Oven

Baked Bean Chalupa

Miz Helen's Kitchen

The Pinto Bean Soup
Ingredients

2 cups of dried Pinto Beans

8 cups water

1 medium yellow onion chopped

3 cups stewed tomatoes and green chili's
3 cloves garlic minced

3 teaspoons chili powder

2 teaspoons salt

1 teaspoon pepper

1-1/2 teaspoon ground cumin

1/2 teaspoon oregano
Directions

Sort and rinse the beans really well. In a heavy dutch oven bring 8 cups of water to the boil add the beans.
Boil for 10 minutes, cover and turn off the heat, leaving the dutch oven on the burner. Let the beans stand for 2 hours. Add the onion, stewed tomatoes and green chili's, garlic, salt, pepper, ground cumin and oregano. Add enough hot water to keep the beans covered and cook on medium heat for 2 hours.
Print Recipe

Mash The Cold Leftover Beans

Chop The Vegetables

Assemble The Chalupa and Bake

Enjoy!

Baked Bean Chalupa
Miz Helen's Kitchen
Ingredients
Makes 6 Chalupa's
6 Corn or Flour Tortilla's
3 cups cold leftover Pinto Bean Soup
3 cups lettuce chopped small
3 Roma Tomatoes chopped small
1 yellow onion chopped small
2 cups Long Horn Cheese or Monterrey Jack Cheese or a Mix of the two cheeses shredded
Salsa of your choice
Directions
Pour the beans in a medium size skillet and mash the beans with a masher leaving some of the beans whole. Heat over medium heat stirring until hot.
Spray a baking sheet with oil, place the tortillas on the baking sheet. Beginning with the beans layer the following: beans, tomatoes, onions, lettuce, cheese, and top with salsa.
Bake 425 degrees for 10 minutes or until the cheese is melted.
I used 3 Corn Tortillas and 3 Flour Tortillas for this meal.
Print Recipe
We had a lot of fun making these today and they are so good an all time favorite in our family. I sure am glad that  you were able to stop by today and you be careful going back to the city and have a great week end!
Peace and Joy
Miz Helen