Menu Stretching Monday

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.


Chili Manicotti

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.