Southwest Bean Soup

RECIPE INGREDIENTS:
	1 lb. lean ground beef
	1 pkg. low-sodium taco mix
	1 pkg. Ranch style dressing mix
	2 cans low-sodium diced tomatoes
	1 can Rotel tomatoes (mild, regular, or hot, according to your taste)
	1 can whole-kernel corn, drained
	1 can red kidney beans, washed and drained
	1 can black beans, washed and drained
	1 can great northern beans, washed and drained

1. Brown hamburger meat in a skillet. Drain and add dry ingredients. Stir until mixed and pour into large saucepan.

2. Stir until mixed and pour into large saucepan. Add remaining ingredients. Bring almost to boil, lower heat to simmer and cook for 15 to 30 minutes.

3. Serve and enjoy!

Old Fashion Spaghetti and Meatballs

RECIPE INGREDIENTS:
	Spaghetti Sauce
	2 tbsp. olive oil
	1 cup chopped onion
	2 ribs celery, sliced thin
	1 to 2 medium carrots, chopped
	1 lb. ground beef, ground turkey, or sweet Italian sausage meat or a mixture (optional)
	1/3 cup white or red wine
	Two 28 oz. cans Italian plum tomatoes, either whole or crushed
	1 tsp. dried oregano
	1 tsp. dried basil
	Salt and pepper to taste Meatballs
	1/2 cup cubed, crustless white bread
	1/4 cup water
	1 lb. lean ground beef
	1 cup grated Parmesan cheese
	1 clove garlic, minced
	1/4 tsp. nutmeg
	2 tsp. dried basil or oregano
	2 tbsp. parsley, chopped
	Salt and pepper to taste
	1 egg
	1/4 cup olive oil
	1 lb. spaghetti

1. For the Spaghetti Sauce: In a large skillet, add the olive oil and saute the onion over medium heat until it has softened. Add the celery and carrots and cook 8 to 10 minutes, lowering the heat if necessary to keep the vegetables from browning. (If making a meat sauce, use a fork to crumble the meat into the pan as well; cook, stirring, until the meat loses its pink color.) Next, turn the heat to High and add the wine. Cook, stirring until the wine has evaporated. Add the tomatoes and their juice. (If you are using whole tomatoes, break them up in the pan with a wooden spoon.) When the mixture begins to bubble, turn the heat to Low and keep the sauce barely simmering for 1-1/2 hours. Finally, stir in the seasonings and remove from the heat. You may use the sauce immediately, save it for a day or two in the refrigerator or freeze it. Makes 2-1/2 quarts.

2. For the Meatballs: Combine the bread cubes with the water and let stand for 5 minutes. Combine the ground beef and cheese in a bowl. Thoroughly mix in the bread cubes, garlic, herbs and spices, and egg. With your fingers, shape the meat into 12 balls.

3. Heat the oil in a large skillet. Add the meatballs and brown them evenly, turning them often. Move the meatballs to paper towels and pat off the fat; then add them to a large pot with 3-1/2 cups of tomato sauce. Simmer partially covered for 45 minutes or until the meatballs are cooked through. Ladle the sauce and meatballs on top of spaghetti cooked according to the package directions; pass the parmesan as well. The sauce and meatballs will keep for several days in the refrigerator or may be frozen. Makes 4 servings.

Green Chili Enchilada

RECIPE INGREDIENTS:
	For the Sauce:
	2 pounds tomatillos
	1 tablespoon vegetable oil
	1 cup chopped white onion
	1/3 cup chopped cilantro, lightly packed
	1 (4-ounce) can diced green chilies, drained
	1 teaspoon ground cumin
	1 1/2 teaspoons sugar
	1/2 teaspoon salt
	1 1/4 cups chicken broth
	1/2 cup whipping cream
	For the Enchiladas:
	12 (6-inch) corn tortillas
	2 tablespoons vegetable oil
	3 cups shredded cooked chicken
	1 1/2 cups grated Cheddar
	1 1/2 cups grated Monterey Jack
	1/2 cup finely chopped onion
	1/2 teaspoon salt

1. To make the sauce, husk the tomatillos and rinse them under warm water to remove any stickiness and dirt. Broil the tomatillos on a foil-lined baking sheet 1 to 2 inches from the heat, turning them once, until they are softened and slightly charred, about 7 to 9 minutes.

2. Heat the oil in a large skillet over medium heat. Add the white onions and sauté until golden brown, about 5 minutes.

3. Transfer the tomatillos to a blender and add the sautéed onions, cilantro, green chilies, cumin, sugar, and salt and puree until smooth.

4. Return the tomatillo sauce to the skillet and cook it over medium heat until thickened, about 5 minutes, stirring frequently to prevent sticking. Add the broth and cream and continue cooking until the sauce is slightly thickened and not watery, about 5 to 8 minutes. Add more salt if desired.

5. To make the enchiladas, brush both sides of the tortillas lightly with oil and lay them on a cookie sheet in stacks of two. Heat them in a 375°F oven just until they're soft and pliable, about 3 minutes.

6. In a large bowl, combine the chicken, half of the Cheddar, half of the Monterey Jack, the chopped onion, and the salt. Add 1/2 cup of the sauce to the chicken mixture and toss to combine.

7. Spread a third of the remaining sauce in the bottom of a 9- by 13-inch baking dish. Place 1/4 cup of the chicken mixture in the center of a tortilla. Roll up the tortilla and place it seam side down in the baking dish. Repeat with the other tortillas. Pour the rest of the sauce over the enchiladas. Sprinkle the remaining Monterey Jack and Cheddar on top of the casserole.

8. Bake the casserole until the enchiladas are heated through and the cheese is bubbly and starting to brown, about 20 to 30 minutes. Serves 6 to 8.