Lentil Tacos

From allrecipes

1 teaspoon canola oil
 2/3 cup finely chopped onion
 1 small clove garlic, minced
 2/3 cup dried lentils, rinsed
 1 tablespoon taco seasoning, or to taste
 1 2/3 cups chicken broth
 2/3 cup salsa
 12 taco shells

2. Heat oil in a skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Mix lentils and taco seasoning into onion mixture; cook and stir for 1 minute.
3. Cover lentils with chicken broth and bring to a boil. Reduce heat to low; cover and simmer until lentils are tender, 25 to 30 minutes.
4. Uncover and cook until mixture is slightly thickened, 6 to 8 minutes. Mash lentils slightly; stir in salsa.
5. Serve about 1/4 cup lentil mixture in each taco shell; top with lettuce, tomatoes, Cheddar cheese, and sour cream.

I love this stuff, even plain. I prefer to soak 1/2 my lentils before cooking so that I don't have to mash when I'm done. Soaking helps them just fall apart to mush (which is why I don't do all of them-I like texture). It freezes great. I usually separate into baggies of about 2 servings each, squish out the air, label and throw into the freezer. To reheat just defrost, then fry in a pan briefly or microwave for about 45 seconds. 

Kid Friendly Taco Seasoning

I like things spicy, but some of my kids just can't handle the heat. This recipe still has plenty of flavor while passing the kid test.

Taco Seasoning

• 1 Tablespoon Chili Powder (test it to see if you have a spicy batch, you may have to compensate with more or less)
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Onion Powder
• 1/4 teaspoon Oregano
• 1/2 teaspoon Paprika
• 1 1/2 teaspoon Cumin
• 1 teaspoon Sea Salt

For a bigger batch

• 1/4 cup Chili Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Oregano
• 2 teaspoons Paprika
• 2 Tablespoons Cumin
• 1 tablespoon plus 1 teaspoon Sea Salt

Taco Soup

1 Onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 ounce) can or bottle beer (or broth)
2 (10 ounce) can diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning

1. Combine all ingredients into a ziploc bag. Freeze. 
2. Thaw and cook on low for 6-8 hours. 
3. Serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips if desired. Serves approx. 5-6 people. Can also be made with chicken.

Beef Tamale Pie

From Cooks Illustrated Make Ahead Meals

1 tablespoon vegetable oil
1 1/2 pounds (90 % lean) ground beef
1 medium onion
salt
2 tablespoons chili powder
4 medium garlic cloves minced or pressed (about 4 teaspoons)
1 tablespoon tomato paste
1 tablespoon minced fresh oregano leave or 1 teaspoon dried
1 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1 (28oz) can diced tomatoes
1 (15.5oz) can black beans, rinsed and drained
1 1/2 cups frozen corn (do not thaw)
8 ounces Monterrey Jack cheese, shredded (about 2 cups)
1/4 cup minced fresh cilantro leaves
4 teaspoon juice from 2 limes
ground black pepper
1 recipe homemade cornbread topping

1. Heat the oil in a large skillet over med-high heat until shimmering. Add the beef and cook, breaking up large clumps of meat with a wooden spoon, until it is no longer pink, about 5 minutes. Stir in the onion and 1 teaspoon salt and cook until softened and lightly browned, 5-7 minutes. Stir in the chili powder, garlic, tomato paste, oregano, cumin, and cayenne and cook until fragrant, about 30 seconds.
2. Stir in the diced tomatoes with their juices, scraping up any browned bits. Off the heat, stir in teh black beans, corn cheese, cilantro, and lime juice and season with salt and pepper to taste. 
3. Transfer the beef mixture to a 13x9 inch baking dish. Spread the cornmeal topping evenly over the filling, pushing it to the edges of the baking dish.

To Store: Wrap the dish tightly with plastic wrap that has been sprayed with vegetable oil spray and then foil and refrigerate for up to 2 days or freeze for up to 1 month. 

To Serve: Adjust an oven rack to the middle position and heat the oven to 375 degrees. Unwrap the dish. If refrigerated  bake, uncovered, until the filling is bubbly and the crust is baked through and golden, 50 to 60 minutes. If frozen, unwrap the dish and let the casserole sit at room temperature for 30 minutes while the oven heats, then cover tightly with aluminum foil and bake for about 30 minutes. Remove the foil and bake until the filling is bubbly and the crust is baked through and golden, 50-60 minutes.