We are starting a new series on our blog called Menu Stretching Mondays. Each Monday we will feature a recipe that you can stretch to two, three and sometimes four meals. This weeks main recipe is:
Four-Bean Taco Chili
2 Pounds ground beef 3 cups tomato juice 1 jar salsa 1 can (16oz) kidney beans, rinsed and drained 1 can (15oz) great northern beans, rinsed and drained 1 can (15oz) black beans, rinsed and drained 1 can (8oz) tomato sauce 1 can (8oz) tomato paste 1 can (4oz) chopped green chilies 1 envelope taco seasoning
In a soup kettle or Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered for 15 minutes, stirring occasionally.
Serve with Cornbread.
10 uncooked manicotti shells 2 cups mozzarella cheese, divided 1 carton ricotta cheese 1/4 cup parmesan cheese 1 egg beaten 3 cups Four Bean taco chili 1 jar meatless spaghetti sauce
Cook manicotti according to package directions. Meanwhile, in a bowl, combine 1 cup mozzarella cheese, ricotta cheese, parmesan cheese and egg; set aside. Combine the chili and spaghetti sauce; pour half into a greased 13"x9" baking dish. Rinse and drain manicotti shells; stuff with cheese mixture. Place over sauce. Top with remaining sauce and sprinkle with remaining cheese. Bake uncovered , at 350 degrees for 40-45 minutes or until heated through.
Tip: If you like meat in your manicotti you can mix some of the meat mixture with the cheese before you stuff it. This recipe also freezes well.
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