Homestyle Refried Beans

My Homestyle Refried Beans topped with Spicy Shredded Beef , cheese, sour cream, green onions, and yellow corn tortilla chips.

These may not be authentic style, but they are homestyle and with these, I see no reason to slave over my cast iron when I can buzz them in my food processor. I can not help it. Yummy refried beans, minimal cost, minimal work. LOL

It's so easy, it's almost another nonrecipe!
So on to the nonrecipe!

• one pound of dried pinto beans
• small chunk of salt pork, about 1-inch by 2 inches big or so. I like the flavoring this gives the beans, but I don't want them to taste like bean soup.
• 1/2 cup beef broth
• salt and pepper to taste

Sort, soak and cook beans according to package directions with the salt pork. When beans are very tender, drain and remove salt pork. You can toss it or use it for something else.

You may have to do this in two batches if your food processor isn't big enough. Just be sure to mix everything together well in a bowl when you're done.

Put beans, beef broth, salt and pepper in a food processor and process until creamy and smooth.
Tada! That's it!
Make sure you taste for salt! And take into account the saltiness if your chips if you're going to use it for a dip; you might want to cut back on the salt a little.

It's even better the next day!
I used them for nachos in the picture above. oh my! YUM!  Only thing missing is my avocado!

Potato Nachos

mmm MM! I just love Potato Nachos. I think they have a little more substance than nachos with chips, and though not as messy to eat, they have the same noshing delight as messy chips. :)
I can not wait! On to the recipe!

• 1 lb ground beef
• 4-6 small-medium sized white potatoes, about 6 cups peeled and thinly sliced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 cup onion
• 1/2 cup rough chopped frozen green pepper, fresh is fine, I had frozen on hand and I used that
• 1 (4 oz) can of La Preferida mild green roasted chilis (found in the ethnic food isle or a Mexican grocery..MUST have! I love these lil things.)
• 1 tablespoon tomato paste
• 1 1/2 teaspoon minced garlic
• 1/4 teaspoon chili powder, plus more for sprinkling (we'll get to that later)
• 1/8 teaspoon sugar
• 1/8 teaspoon black pepper, plus more for later
• 1/4 teaspoon kosher salt, plus more for later
• juice from 1/2 juicy lime (roll around under your palm a bit before cutting)
• 2 cups grated colby-jack cheese
• sour cream, sliced lime, and a few sliced green onions for garnish
• optional: add 1 tablespoon, or one small chipotle pepper in adobe sauce (found in small cans in the ethnic isle or Mexican grocer. They add amazing depth and heat to dishes)

Heat a large, cast iron skillet over med-high heat, and spread a bit of canola oil around in the pan, maybe 1 tablespoon. When the pan is hot, add the ground beef, season with about 1/4 teaspoon kosher salt, or one healthy sprinkle around the beef, about 1/4 teaspoon of chili powder, and a dusting of cumin, cayenne and black pepper.
When beef is browning on one side, add onions, green chilies, garlic, and green bell peppers, with a small sprinkle of kosher salt and a dash of chili powder.

I can almost smell it already! mmmMM!
Add the tomato paste and can of diced, undrained tomatoes and stir. Give a sprinkle of kosher salt, black pepper, sugar, and chili powder, stir until well combined and turn heat down to medium.
Now is a good time to taste test and see if you want to add a bit more of anything. Maybe a bit more cumin or cayenne. Just don't add too much salt to the meat mixture as you'll be adding some to the potatoes too so they aren't bland.

While this simmers away, peel and very thinly slice 6 cups of potatoes and spread out half around the pan, sprinkle with kosher salt and pepper and stir..  then add the rest of the potatoes, sprinkle with kosher salt and chili powder and stir.
When you have all the potatoes in, cook and stir occasionally for about 5 minutes or so while you do a bit of clean up and get the lime and cheese ready.

Sprinkle the juice of 1/2 a lime in it and stir. 
Then press down around the potatoes gently and cover the pan with foil.
Put in preheated 350 degree oven for about 20-30 minutes. It'll vary depending on potato thickness and ovens.

When potatoes are al dente, spread cheese over the top and stick back in the oven, uncovered, until cheese is completely melted.
After you take it out of the oven, let stand for 5 minutes.
Serve with sour cream, green onions, taco sauce and lime for garnish! YUMM!

 The meat mixture makes a great taco meat too!