Best Mexican Taters And Beans Recipes

FRIJOLES DE LA OLLA (MEXICAN PINTO BEANS RECIPE)

Steps:

• Stovetop Method: Place the dried beans in a large bowl and fill with water, covering the top of the beans by 2 inches. Let the beans soak overnight.
• When ready to cook, place the beans in a large 6-8 quart pot with a heavy lid. Add the onion wedges, garlic, and hambone if using.
• Pour in enough water to cover the beans by 3-4 inches. Set the heat on medium.
• Cover and bring to a simmer. Then reduce the heat and simmer on medium-low to low for 2-4 hours, until the beans are very soft. *Even after soaking overnight, beans take a varied amount of time, base on how old they are. "New" dried beans will cook faster than beans that have been sitting in the pantry for months/years.
• Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.
• Instant Pot Method: When using an electric pressure cooker, you do not have to soak the beans overnight.
• Place the beans in a 6+ quart Instant Pot. Add the onion wedges, garlic, and hambone if using.
• Add 5 cups of water. Lock the lid into place and set on Pressure Cook High for 35 minutes.
• Perform a natural release. Once the steam button drops, it is safe to open the lid. If the beans are still firm, you can Pressure Cook again for 5-10 minutes. Then perform a Quick Release.
• Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.
• Crock Pot Method: Place the dried beans in a large 6-8 quart slow cooker. Add the onion wedges, garlic, and hambone if using. Pour in 8 cups water. (You do not have to soak the beans for this method.)
• Set the crock pot on HIGH for 8-10 hours or on LOW for 15-17 hours. Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.

TOTCHO CASSEROLE

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread refried beans evenly in bottom of baking dish.
• In 12-inch nonstick skillet, cook beef, onions and jalapeño chile over medium-high heat 7 to 9 minutes, stirring frequently, until beef is brown; drain, and return to skillet. Stir in taco seasoning mix and tomatoes; cook and stir until heated through.
• Spoon beef mixture on top of beans. Sprinkle 1 cup of the cheese over beef. Top with frozen potatoes.
• Bake 35 to 40 minutes or until heated through and potatoes are golden brown. Top with remaining 1 cup cheese. Bake 3 to 4 minutes or until cheese is melted. Let stand 10 minutes. Garnish with pickled jalapeños, olives and green onions. Serve with sour cream.

CAJUN BEEF AND BEANS

Steps:

• In a Dutch oven, cook the beef, onions, peppers and celery over medium heat until meat is no longer pink; drain. Stir in the Cajun seasoning, chili powder and pepper; cook 2 minutes longer., Save 4 cups for

PINTO BEANS WITH MEXICAN-STYLE SEASONINGS

Steps:

• Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.
• Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.
• Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.

TATER TOT TACO CASSEROLE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch baking dish with cooking spray.
• Cook the ground beef in a skillet over medium heat until completely browned, 5 to 7 minutes. Add the onion, garlic, taco seasoning mix, frozen Mexican-style corn, and black beans to the ground beef; cook and stir another 10 minutes. Set aside to cool slightly.
• Combine the ground beef mixture in a large bowl with about 3/4 of the Mexican cheese blend and the tater tots; stir to combine.
• Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish; lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tot layer.
• Bake in the preheated oven for 40 minutes. Sprinkle the remaining Mexican cheese over the casserole and return to oven until the cheese is melted and bubbly, about 5 minutes more.

MEXICAN BEANS

Steps:

• Combine beans and water in a large pot. Bring to a boil, reduce heat, and simmer for 3 hours. Add more water if necessary while beans are cooking.
• In a large skillet, cook bacon over medium heat until it is beginning to brown. Stir in onion, and continue cooking until onion is tender. Stir in tomato, and jalapeno, and cook for 2 to 3 minutes. Remove from heat, and stir in cilantro.
• Stir bacon and onion mixture into the beans, and continue cooking for 1 hour, or until beans are soft.

CROCK POT MEXICAN ROAST & PINTO BEANS RECIPE - (3.8/5)

Steps:

• Pour the rinsed and drained beans in the bottom of a 6-qt. crock pot. Set aside. In a small mixing bowl, stir together the undrained Rotel tomatoes, chopped onion, and all the seasonings (including the bouillon granules). Pour mixture over the beans and give it a little stir. Lay the roast on top and season the surface with a little garlic salt, salt, and black pepper. Add enough water to cover beans and about half of the roast. (May need additional water during cooking.) Place the cover on the crock pot and cook on HIGH setting for 4 - 5 hours, or until roast falls apart and the beans are tender, adding more water as needed. Taste and adjust seasonings to your taste. Serve with plain tortilla chips or cornbread. Can be garnished with sour cream, salsa, etc., if desired. I served with a side of corn.