1 Onion (diced)
1 Green Pepper (diced)
2 cloves Garlic (minced)
1 Jalapeno (diced)
28oz Can crushed or diced tomatoes
15oz Can tomato sauce
1 can original rotel
1-1.5 cans of water (15oz)
1 can black beans
1 can dark red kidney beans
1 can pinto beans
1tsp black pepper
2Tbsp Chili Powder
Optional Garnish & Serving suggestion:
Sliced black olives
Add all ingredients EXCEPT the beans to a large dutch oven and simmer for 1 hour.
Add the beans (with their juices) and cook for another hour.
Check on it and stir periodically as you may need to add more water during cooking.
We like to garnish it with green onions and sliced black olives. Scooping it with tortilla chips is also tasty!
8oz Lasagna noodles (look for the no boil kind)
12oz package frozen chopped spinach (thawed)
4 cups thick spaghetti sauce (I used Kroger’s Chunky Mushroom & Onion)
1/2 cup water
1 tsp salt
1 tsp Italian Seasoning
2 cups Ricotta cheese
3 cups shredded Mozzarella cheese
1/2 cup grated Parmesan cheese
Mix spaghetti sauce, spinach, water, salt, and seasoning in a bowl.
Spray 9 x13 pan with cooking spray and put 1/3 of the sauce in the bottom of the pan.
Place 1/2 of the uncooked noodles on top of the sauce, then add a layer of 1 cup of Ricotta cheese and a layer of 1 cup of Mozzarella cheese.
Repeat layers of sauce, noodles, Ricotta, and Mozzarella.
Top with remaining sauce, then remaining cup of Mozzarella, and then the Parmesan cheese.
Bake at 350 for 55-60 minutes. (You may need to cover it with foil near the end if the cheese gets too brown).
Let stand 10 minutes before cutting and serving.