Crockpot Refried Beans - Chef In Training

• 3 cups dry pinto beans, rinse to clean beans
• water
• 5 chicken bouillon cubes
• 1 Tablespoon garlic salt
• ½ medium sweet onion, don't chop. Just peel off outside skin layer (discard that outer layer) and use the whole half as is
• ½ cup butter

1. Put dry pinto beans into slow cooker.
2. Fill crock-pot nearly to the top with water, about ¾ of the way full.
3. Crush chicken bouillon cubes over the top of water, sprinkling evenly. Next, sprinkle garlic salt evenly over top. Drop the half medium sweet onion into slow cooker.
4. Cook on low until beans are soft, about 8-10 hours. (stir occasionally during cooking process. You may have to add more water as beans absorb water, so check on them periodically.)
5. Strain beans or pour off juice, saving the juice in a separate bowl.
6. Add ½ cup of butter and a small amount of juice that beans cooked in.
7. Use a hand blender to mash beans. Add juice and blend to obtain desired consistency. You want to leave beans a little runny as they will set up quite fast.

Chili Colorado Burritos - Food Pusher

• 1 1/2 to 2 pounds stew meat or other beef cubed (top sirloin is great)
• 1 large can mild (red) enchilada sauce* (at least 19 oz.)
• 2 beef bouillon cubes 
• 5-7 burrito size flour tortillas
• 1 cup or so of shredded cheddar cheese

Instructions:
Put beef, whole bouillon cubes (do NOT add water), and enchilada sauce*** into a crock pot and cook on low for 7-8 hours**, or until meat is very tender. (Can also cook on high for maybe 3-4 hours.)  

When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired. Roll into a burrito (hopefully you know how to roll these). Pour some of the remaining enchilada sauce from the crock pot over the burrito to cover it. Sprinkle with some cheddar cheese. Broil until cheese is bubbly, about 2-4 minutes.

Cheesy Enchilada Casserole - Six Sister's Stuff

1 pound lean ground beef (90% lean) 
1 large onion, chopped or season with Onion powder or minced onion 
2 1/2 cups salsa 
1 can (15 ounces) black beans or red kidney beans, rinsed and drained 
1/4 cup reduced-fat Italian salad dressing 
2 tablespoons reduced-sodium taco seasoning 
1/4 teaspoon ground cumin 
6 flour tortillas (8 inches) 
1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional) 
3/4 cup reduced-fat sour cream 
2 cups (8 ounces) shredded reduced-fat Mexican cheese blend 
1 cup shredded lettuce 
1 medium tomato, chopped
1/4 cup minced fresh cilantro

Directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.
Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
The last & final layer should be a healthy dose of grated cheese.
Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly. 
Let stand for 5 minutes before topping with lettuce, tomato and cilantro.