48 canned meat recipes

Give your rice a new look and companion with this succulent dish that is perfect for a dinner for two.

This is a flexible recipe, if you want, you can always add any your favorite meat, such as chicken, turkey with these tasty veggies.

Puerto Rican fried fish drowned in mojo isleno sauce: slow-simmered onions, green olives, capers, and tomato. A classic island preparation from the coastal town of Salinas.

A succulent and scrumptious dish made with juicy tomatoes, zucchini and chickpeas.

Barbecued chicken burritos wrap shredded rotisserie chicken, BBQ sauce, black beans, corn, and sour cream in whole wheat tortillas. Leftover-chicken dinner in 15 minutes.

White chicken chili with white beans, green chiles, poblano pepper, cumin, and oregano. A lighter, brothy chili loaded with garnish options.

Try this new take on stew where you eat this savory dish out of a pumpkin shell!

Pork chili with artichoke hearts and white beans: a Mediterranean-leaning chili with cumin, oregano, white wine, and roma tomatoes. Lemon juice and cilantro hit at the end for brightness.

Oxtail is one of the most economical and most flavorful cuts of meat, and one that takes well to marinating for days in a hearty mixture of red wine, herbs, and vegetables. The longer you marinate the mixture, the more flavorful it will be, but be sure it marinates at least 3 days. Oxtail is also a fatty cut -- give yourself plenty of time to allow the stew to cook and then cool, so all the fat can be skimmed off. Serve this with thick noodles in warmed soup bowls, accompanied by a tossed salad, and of course, a robust red wine.

So yummy, store-bought seven-layer dip can never beat freshly homemade version, no doubt.

Beat the winter this year with a savory Chicken Pot Pie filled a variety of spices vegetables that can satisfy anyone's hunger!

Crunchy dill pickled okra with garlic and hot peppers. Water bath canned for shelf-stable Southern snacking that beats any store-bought jar.

Crispy skillet corned beef hash with diced potatoes, onion, and dry mustard, topped with a fried egg. A quick, crunchy homemade hash that beats the canned stuff every time.

Jack's barbecue pintos: dried pinto beans slow-simmered until tender, then finished with sauteed bacon, onions, garlic, and green chilies. Smoky, hearty cookout side that beats anything from a can.

Shredded beef burritos stuffed with homemade refried pinto beans, cheddar cheese, crisp lettuce, and fresh tomatoes. Includes a from-scratch refried beans recipe with chile powder and cumin that beats anything from a can.

Spicy roasted tomato soup with a horseradish kick, blended silky and served chilled under a bright herb salad of basil, tarragon and chervil. Roasting concentrates the tomatoes for a deep, smoky base that beats anything from a can.