Beans and Grain recipe collection

30-minute Tex-Mex ground turkey chili with pinto beans, bell pepper, picante sauce, chili powder, and cumin. A leaner weeknight chili that doesn't skimp on smoky, warming flavor.

Tex-Mex beef meatballs with green chilies and cheese, served with homemade zesty tomato salsa and crispy tortilla chips. Mexican party appetizer ready in 75 minutes.

Old-school Tex-Mex enchiladas rolled with American cheese and onion, smothered in canned chili, and baked until bubbly. Five-ingredient comfort food the way Texas grandmas make it.

Tex-Mex pork stew: slow-simmered pork shoulder with black beans, corn, green chiles, and chili spice. A dump-and-go stew for the crockpot or stovetop with bold southwestern flavor.

Tex-Mex skillet cornbread with a spiced black bean, pepper, and tomato filling topped with homemade cornbread batter baked golden in a cast iron skillet. A one-pan vegetarian dinner.

Tex-Mex style tacos with heavily seasoned ground beef, pan-fried homemade crispy corn tortilla shells, cheddar, fresh tomato, and shredded lettuce. Crunchy, messy, and the exact taco night you grew up with, no kit required.

Tex-Mex tortilla stack: flour tortillas layered with shredded chicken, jicama, refried beans, avocado dip, lettuce, sour cream, and cheese. A no-cook cake-style casserole cut into wedges.

Texas caviar made from dried black beans slow-simmered with a smoky ham hock, then tossed with sauteed peppers, onions, and fresh tomatoes. A Lone Star classic side dish.

Texas red chili with cubed round steak, Anaheim and jalapeno peppers, ground red chili, cumin, and coriander simmered low for 2 hours. No beans in the pot, served on the side the Texas way.

Texas-style barbecue tofu on a bun: frozen-then-thawed tofu crumbled, simmered with onion and garlic, then sauced with barbecue sauce. A vegetarian sloppy joe ready in 30 minutes.

Slow cooker Texican chili with bacon, cubed round steak, kidney beans, tomatoes, and vegetables. A hearty, Texas-meets-Mexican beef chili that simmers 10 to 12 hours until fork-tender.

Thai stir-fried gemfish with green beans and mushrooms in a lemongrass-garlic paste with fish sauce, crushed peanuts, and bird's eye chillies. A fast, fragrant weeknight dinner served over rice.

Thai Tom Yum Gung, the classic hot and sour shrimp soup with lemongrass, kaffir lime leaves, enoki mushrooms, and chili paste. Bright, fiery, deeply aromatic.

Thai-style green curry made with chickpeas, a homemade green chili paste, apple juice, and evaporated skim milk. A lighter, vegetarian take on the takeout favourite, served over rice.

Beef and pork chili with four pounds of ground meat, pinto beans, canned tomatoes, tomato paste, cumin, and oregano simmered for two hours. A big-batch, no-shortcuts meat chili topped with cheddar.

Three-alarm chili for heat seekers: ground beef, kidney beans, tomatoes, and a full cup of red pepper flakes simmered two hours. Serve with cheddar, sour cream, and sweet onions.