Mexican Beef and Bean Casserole

This is an old favorite of ours -- a quick, easy dish that also freezes well and is very filling.  I think it's from a Betty Crocker Cookbook.

1 lb ground beef

2 cans pinto or kidney beans, rinsed and drained

1 8-oz can tomato sauce

1/2 c salsa

1 t chili powder

1 c shredded cheese

Heat oven to 375 degrees.  Cook beef in a skillet over medium heat until browned; drain.  Mix all ingredients, except the cheese, in an ungreased casserole.  Cover and bake 40 - 45 minutes, stirring once or twice.  Sprinkle with cheese.  Bake, uncovered about 5 minutes more or until cheese is melted. 

Chicken Provencale

Love, love, love this!


3 - 4 lbs chicken, cut up (or just use breasts)
1 1/2 c chopped onion
3 garlic cloves, minced (if you're in a hurry, used the jarred ones)
1 T oil
2 cans Great Northern beans, rinsed and drained
1 (29-oz) can diced tomatoes
3 medium carrots, sliced 1/4" thick
1 T chicken bouillon
1 t thyme
1/2 t oregano
1/2 t pepper

Brown chicken in oil; remove and set aside. Saute onion and garlic in drippings. Stir in remaining ingredients. Spoon into a 3-qt dish; arrange chicken on top. Cover and bake at 350 for 65-75 minutes (a little less if you just use boneless breasts).