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Showing: 7-Layer Meatless Tortilla Pie - Cookson Stew

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Black beans and pinto beans are flavored with Pace® Picante Sauce and seasonings to make separate and delicious bean mixtures, which are then layered with flour tortillas and Cheddar cheese, and baked until hot, cut into wedges and served.

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Apple Bacon Tomato Soup

Submitted by: Jennifer Fey

This thick soup is bursting with the flavors of bacon and sauteed apple. Top with mozzarella cheese, and serve with Italian or French bread.

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Aunt Ro's Baked Beans

Submitted by: Wallyfish

Easy to make using a variety of canned beans, this recipe combines butter beans, pinto beans, pork and beans, and chopped onion with traditional seasonings for rich, savory baked beans.

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Baked Meaty Beans

Submitted by: Big Dan

Home Town: Flint, Michigan, USA

Living In: Pierson, Michigan, USA

This is a recipe that I made for my nephew's barbecue cookout. I received praise from everyone, even my mother. She always claims that I add too much to my cooking. I showed her.

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Bar-B-Q Baked Beans

Submitted by: SHARONHOWARD

This dish is a bonanza of baked beans! Chili sauce adds a little spiciness. Don't be dissuaded by the lima beans - they blend into the mix wonderfully!

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Bean Potato Enchiladas

Submitted by: LauraKKH

Home Town: Tulsa, Oklahoma, USA

Living In: White Stone, Virginia, USA

A seasoned bean and potato mixture is wrapped with Monterey Jack cheese in corn tortillas, then baked with an enchilada sauce, and topped with Cheddar cheese. This sounds strange, but it's really, really good. I came up with this when I was craving Mexican food and we didn't have may traditional ingredients in the house. It came out great, and it received rave reviews.

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Bean Salad

Submitted by: HEATHERANNE23

A spicy bean salad with a kick of lime that is great as a side dish, nacho topping, or all on its own!

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Beans and Greens

Submitted by: MIKAYLASMOM

Five different types of canned beans are cooked together with spinach in this hearty vegetarian stew.

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Beefy Cabbage Stew

Submitted by: Kimberly Adams

Ground beef is simmered with pinto beans, kidney beans, diced tomatoes, corn, tomato juice and coleslaw mix and seasoned with Greek seasoning on the stove in this easy stew with no prep time!

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Beer Simmered Beans

Submitted by: SweetBasil

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

Spicy beans simmered in beer are a great addition to any picnic, pot luck, or barbeque.

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Best-Ever Texas Caviar

Submitted by: CASSGIRL89

This version of Texas caviar mixes black beans and pinto beans instead of black-eyed peas with jalapeno peppers, cilantro, red onion and bell peppers. Serve with scoop-style tortilla chips to make a zesty crowd-pleasing party appetizer.

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Bob's Bean Salad

Submitted by: BOBU

A super tasty bean salad that can almost double as a main course. A three bean medley of red kidney, pinto, and garbanzo beans, tossed with red bell pepper, marinated artichoke hearts, and feta cheese. Served chilled after marinating for only an hour in a zesty oil and vinegar dressing.

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Buffy's Refried Beans

Submitted by: Buffy Whitney

Home Town: Ottawa, Illinois, USA

These smooth and creamy beans make a tasty side for any Mexican dish.

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Chicken and Corn Chili

Submitted by: Sarah Jane

Use a slow cooker to make this chili with chicken, pinto beans, and corn, flavored with salsa, cumin, and chili powder.

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Chicken and Red Bean Enchiladas

Submitted by: USA WEEKEND columnist Pam Anderson

With rotisserie, whole roasted chickens so readily available from carryout shops to grocery stores, otherwise labor intensive dishes can now be prepared on the fly for any weeknight supper. Use what's needed for your recipe, and get creative with the endless possible uses for the leftovers.

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Chili Beef Bake

Submitted by: Martha Huffman

'We served this zesty casserole at a fund-raising luncheon for a local college,' shares Martha Huffman of Monticello, Arkansas. 'The students went crazy for it and come back for seconds and thirds. Some even asked for the recipe, which relies on convenient canned beans, soup and tomatoes.'

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Chili With Pulled Beef & Pork for a Crowd

Submitted by: USA WEEKEND columnist Pam Anderson

Serve a simple bowl of chili and guests will be content. Zip in fun, colorful condiments and you've got a party. The chili yields about 5 quarts without the beans, and may be cooled, covered, and refrigerated or up to 3 days and reheated when ready to serve.

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Chili-Cumin Bean Salad

Submitted by: Michelle Smith

'A gal at work shared this interesting bean salad with me a few years ago,' notes Michelle Smith of Running Springs, California. 'It has lots texture and gets a little kick from the chili powder and cumin without being too hot. It's a nice favorite at our family gatherings. For a hearty change of pace, serve it in a tortilla with slices of grilled chicken breast.'

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