Comments on: Bean and Cheese Tacos http://www.5dollardinners.com/2009/05/bean-and-cheese-tacos.html Feeding the Family for $5 or Less Sun, 05 Feb 2012 19:31:11 +0000 hourly 1 http://wordpress.org/?v=3.3 By: bblz2259http://www.5dollardinners.com/2009/05/bean-and-cheese-tacos.html/comment-page-1#comment-86916 bblz2259 Tue, 08 Nov 2011 05:17:27 +0000 http://www.5dollardinners.com/?p=1406#comment-86916 I had a girl and it was the chicken and cheese soft tacos that I craved lol. My poor husband would go out at all hours of the day and night to get them for me. I had a girl and it was the chicken and cheese soft tacos that I craved lol. My poor husband would go out at all hours of the day and night to get them for me.

]]> By: Britney Hibbshttp://www.5dollardinners.com/2009/05/bean-and-cheese-tacos.html/comment-page-1#comment-49165 Britney Hibbs Mon, 07 Jun 2010 20:53:06 +0000 http://www.5dollardinners.com/?p=1406#comment-49165 Hi! My husband and I are currently serving as missionaries in El Salvador and beans are an almost daily staple in our diet. I too use a crockpot to cook our beans and wouldn't dream of cooking them on top of the stove anymore as a crockpot is so easy! First, I wash the beans well and then sort them (sometimes you will find small rocks, so sorting here is important) then I put them into the crockpot and cover them with water. I add a chopped onion, a couple cloves of garlic, salt, and pepper. I set the crockpot for 8 hours,and then leave them alone. Occasionally I will need to add more water, but not often. Once the beans are cooked I put them into our blender with a little of the juice and additional salt and spices if necessary and blend them until creamy. It is common to add oil for flavor, but we omit this as we try to eat healthy, and find that the beans without oil are just as good! Thanks for the tips! Hi! My husband and I are currently serving as missionaries in El Salvador and beans are an almost daily staple in our diet. I too use a crockpot to cook our beans and wouldn’t dream of cooking them on top of the stove anymore as a crockpot is so easy! First, I wash the beans well and then sort them (sometimes you will find small rocks, so sorting here is important) then I put them into the crockpot and cover them with water. I add a chopped onion, a couple cloves of garlic, salt, and pepper. I set the crockpot for 8 hours,and then leave them alone. Occasionally I will need to add more water, but not often. Once the beans are cooked I put them into our blender with a little of the juice and additional salt and spices if necessary and blend them until creamy. It is common to add oil for flavor, but we omit this as we try to eat healthy, and find that the beans without oil are just as good! Thanks for the tips!

]]> By: Erin, The $5 Dinner Momhttp://www.5dollardinners.com/2009/05/bean-and-cheese-tacos.html/comment-page-1#comment-42107 Erin, The $5 Dinner Mom Thu, 15 Apr 2010 18:32:30 +0000 http://www.5dollardinners.com/?p=1406#comment-42107 <a href="#comment-42104" rel="nofollow">@Katie K</a>, LOL! 3 boys for us! @Katie K,

LOL! 3 boys for us!

]]> By: Katie Khttp://www.5dollardinners.com/2009/05/bean-and-cheese-tacos.html/comment-page-1#comment-42104 Katie K Thu, 15 Apr 2010 16:08:15 +0000 http://www.5dollardinners.com/?p=1406#comment-42104 Hi, just found your site yesturday...can't wait to make tons of your recipes!!!! I have to ask.....did you end up having a boy? With my son, I had tacobell bean and cheese burritos everyday til he was born!!!!!LOL Hi, just found your site yesturday…can’t wait to make tons of your recipes!!!! I have to ask…..did you end up having a boy? With my son, I had tacobell bean and cheese burritos everyday til he was born!!!!!LOL

]]> By: Ellenhttp://www.5dollardinners.com/2009/05/bean-and-cheese-tacos.html/comment-page-1#comment-32815 Ellen Wed, 25 Nov 2009 01:29:19 +0000 http://www.5dollardinners.com/?p=1406#comment-32815 Like others here, I use bacon grease when I make refried beans. Not good for you but oh so good! I usually quick-soak the beans, then cook with a chopped onion, a tablespoon of chili powder and a ham hock or a few slices of bacon. Then use about a tablespoon of bacon grease for every cup of cooked beans you want to fry. Heat the bacon grease, add the beans (drained but not too...) and mash with a potato masher. http://www.cheapcooking.com/Recipes/pinto-beans.htm That said, I always have cans of refried beans in the pantry too! Like others here, I use bacon grease when I make refried beans. Not good for you but oh so good! I usually quick-soak the beans, then cook with a chopped onion, a tablespoon of chili powder and a ham hock or a few slices of bacon. Then use about a tablespoon of bacon grease for every cup of cooked beans you want to fry. Heat the bacon grease, add the beans (drained but not too…) and mash with a potato masher.
http://www.cheapcooking.com/Recipes/pinto-beans.htm

That said, I always have cans of refried beans in the pantry too!

]]> By: Tinahttp://www.5dollardinners.com/2009/05/bean-and-cheese-tacos.html/comment-page-1#comment-28256 Tina Thu, 29 Oct 2009 23:56:35 +0000 http://www.5dollardinners.com/?p=1406#comment-28256 I know I'm a little late on this but the secret to getting good mexican flavor in ANY dish is sofrito. You can see it here: http://www.goya.com/english/products/product.html?prodCatID=4&prodSubCatID=11 It probably comes out cheaper than buying all the vegetables and spices. It really is amazing stuff, I catch myself eating it by the spoonful right out of the jar. I always put it in my refried beans. I also cook my chicken and vegetables for burritos with it and often I will smear some right on the tortilla before preparing the burrito. Nom nom nom... I know I’m a little late on this but the secret to getting good mexican flavor in ANY dish is sofrito. You can see it here:

http://www.goya.com/english/products/product.html?prodCatID=4&prodSubCatID=11

It probably comes out cheaper than buying all the vegetables and spices. It really is amazing stuff, I catch myself eating it by the spoonful right out of the jar. I always put it in my refried beans. I also cook my chicken and vegetables for burritos with it and often I will smear some right on the tortilla before preparing the burrito. Nom nom nom…

]]> By: Kim Acedohttp://www.5dollardinners.com/2009/05/bean-and-cheese-tacos.html/comment-page-1#comment-26094 Kim Acedo Tue, 22 Sep 2009 00:47:16 +0000 http://www.5dollardinners.com/?p=1406#comment-26094 I also make my beans in a crockpot overnite.I use a ratio of 1/4 beans and 3/4 water with salt to taste. Cook on high for about 1 hour then low for the rest of the night. I will sometimes substitute Mayocoba(perubian) beans for pinto. They have a soft ,fresh taste and are very reasonably priced in the southwest. To refry the beans heat 2 tbsps of bacon grease or corn oil. For spice add a little picked jalepeno to taste. Cook to a gentle boil. Once beans have thicken up turn off burner and smash with a potato smatcher . enjoy! Bean Enchiladas recipe corn tortillas shredded cheese refried beans 2 cans tomato sauce 2 cans El Pato sauce fresh cilantro green onion sour cream warm up corn tortillas in micro spray casserole dish with Pam take each tortilla and fill center with beans and a little shredded cheese. roll up and place in casserole dish. cover enchiladas with sauce made from half and half tomato sauce and El Pato sprinkle cheddar cheese on top and bake at 350 for 20 min. When done add chopped cilantro,onion, and a dollop of sour cream. I also make my beans in a crockpot overnite.I use a ratio of 1/4 beans and 3/4 water with salt to taste. Cook on high for about 1 hour then low for the rest of the night. I will sometimes substitute Mayocoba(perubian) beans for pinto. They have a soft ,fresh taste and are very reasonably priced in the southwest.
To refry the beans heat 2 tbsps of bacon grease or corn oil. For spice add a little picked jalepeno to taste. Cook to a gentle boil. Once beans have thicken up turn off burner and smash with a potato smatcher . enjoy!

Bean Enchiladas recipe

corn tortillas
shredded cheese
refried beans
2 cans tomato sauce
2 cans El Pato sauce
fresh cilantro
green onion
sour cream

warm up corn tortillas in micro
spray casserole dish with Pam

take each tortilla and fill center with beans and a little shredded cheese.
roll up and place in casserole dish.
cover enchiladas with sauce made from half and half tomato sauce and El Pato
sprinkle cheddar cheese on top and bake at 350 for 20 min.
When done add chopped cilantro,onion, and a dollop of sour cream.

]]> By: Kimberhttp://www.5dollardinners.com/2009/05/bean-and-cheese-tacos.html/comment-page-1#comment-22805 Kimber Tue, 25 Aug 2009 19:59:45 +0000 http://www.5dollardinners.com/?p=1406#comment-22805 This is a link to a very good site with a great re-fried beans recipes! I make this all the time and we love it. Sometimes I doctor it up with extra spices for more heat! Hope this helps some of you! http://allrecipes.com/Recipe/Refried-Beans-Without-the-Refry/Detail.aspx This is a link to a very good site with a great re-fried beans recipes! I make this all the time and we love it. Sometimes I doctor it up with extra spices for more heat! Hope this helps some of you!

http://allrecipes.com/Recipe/Refried-Beans-Without-the-Refry/Detail.aspx

]]> By: Belindahttp://www.5dollardinners.com/2009/05/bean-and-cheese-tacos.html/comment-page-1#comment-16937 Belinda Tue, 28 Jul 2009 04:37:49 +0000 http://www.5dollardinners.com/?p=1406#comment-16937 Making your own beans is easier than it sounds. I usually make mine in a big pot. The key to great beans is lard or bacon drippings works best. You don't have to soak them, but you should pick through them and make sure there are no rocks in your bag of beans. Then you should rinse them well. Combine your beans, bacon drippings, salt to taste (don't overdo it), and enough water to cover them by a few inches. Cook on medium-high heat for about four hours or until they are soft, adding water as needed to keep the beans from burning. If you need the beans to cook faster, make sure you add hot water. If you cook a full bag of beans, you can use them all week. You should only mash them as you need them. They can be refried in a pan along with some of the juice and bacon drippings or lard. For a healthier alternative use the beans whole and add tomatoes, onions, and pickled jalepenos for a nice bowl of charro beans. Making your own beans is easier than it sounds. I usually make mine in a big pot. The key to great beans is lard or bacon drippings works best. You don’t have to soak them, but you should pick through them and make sure there are no rocks in your bag of beans. Then you should rinse them well. Combine your beans, bacon drippings, salt to taste (don’t overdo it), and enough water to cover them by a few inches. Cook on medium-high heat for about four hours or until they are soft, adding water as needed to keep the beans from burning. If you need the beans to cook faster, make sure you add hot water.

If you cook a full bag of beans, you can use them all week. You should only mash them as you need them. They can be refried in a pan along with some of the juice and bacon drippings or lard. For a healthier alternative use the beans whole and add tomatoes, onions, and pickled jalepenos for a nice bowl of charro beans.

]]> By: Michelle Chapinhttp://www.5dollardinners.com/2009/05/bean-and-cheese-tacos.html/comment-page-1#comment-12128 Michelle Chapin Mon, 25 May 2009 15:56:54 +0000 http://www.5dollardinners.com/?p=1406#comment-12128 My refried beans are supper easy. I take a quart of pinto beans (I can my own beans) and I pour it into a cast iron skillet and then mash with a potato masher adding taco seasoning to taste. Every one seems to like it. With out the lard it is hard to make them taste truly authentic but I just let it cook down to the consistancy I like. Hope this helps. My refried beans are supper easy. I take a quart of pinto beans (I can my own beans) and I pour it into a cast iron skillet and then mash with a potato masher adding taco seasoning to taste. Every one seems to like it. With out the lard it is hard to make them taste truly authentic but I just let it cook down to the consistancy I like. Hope this helps.

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