1-1-1/2 lb. of ground beef
1 can (14.5 oz.) petite diced tomatoes, un-drained
1 can (10 oz) Ro*Tel® Original Diced Tomatoes & Green Chilies, un-drained
1 can (15 oz) Tomato Sauce
1 pack of Dry Taco Seasoning
1 can (15-1/4 oz.) Whole Kernel Corn, un-drained if desired
1 pkg. frozen cheese tortellini

Cook ground beef, season to own desire. Drain grease.
Take cooked ground beef and the rest of the ingredient and combine in bean pot. (Add juice from corn if you would like more juices, if not drain corn juice.)
Cover bean pot and cook in microwave for 10-15 min. Stir half way through.
Top with cheese, serve with tortilla chips, or crushed Frito corn chips.

Ingredients:
2 quarts apple juice
1 (46 ounce) can of pineapple juice
1 (.03 ounce) box of lime Jell-O
1 teaspoon allspice
1 teaspoon cinnamon
A dash of nutmeg
Orange sherbet

Directions:
Combine all of the ingredients in your Bean Pot.
Cover and cook on low (200′) for 3-4 hours, until the drink mixture is thoroughly warmed.
Pour into individual glasses and top with a scoop of orange sherbet.

Peel and quarter your potatoes and put in the Bean Pot with 1/2 cup water. Microwave for about 15 minutes and check to make sure they are soft. When soft stir any water left in the bottom into the potatoes (unless a lot of water, then drain first) add mild, butter, salt and pepper as normal and mix with the hand-mixer right in the bean pot. You’ll never boil another potato again!

1 pack boneless Chicken Breast (cut into strips)
1 envelope Zesty Italian Dressing
1 envelope Ranch Dressing
1 envelope Chicken Gravy
2 cups water

Put Chicken on bottom of Bean Pot
Mix water with 3 envelopes and pour onto Chicken
Cook @ 325 degrees for 1.5 hours. OR microwave for 30 min!! Serve over rice.
Mixture will be watery so be easy when spooning over rice.

Mix together as shown
Toss in a dash of cinnamon on top
Microwave 10-12 minutes
Serve it with ice cream

1 (11oz) can white Shoepeg corn, drained & rinsed
1 (15oz) can black beans, drained & rinsed
1 (10 oz) can Rotel tomatoes, with juice
2 ripe avocados, diced
2/3 c. red onion, chopped
1/4 c. olive oil
1/4 c. red wine vinegar
2 cloves garlic, minced
3/4 tsp. salt
1 tsp. cumin
2/3 c. cilantro, chopped
a few dashes of Tabasco (optional)

Combine all ingredients, adding avocados last, and toss gently. Serve with chips.
No need to use the Tabasco since the Rotel tomatoes add a little spice, but if you like extra spice…go for it!

A creamy mix of crunchy veggies and hot chicken is topped with
crispy potato chips. The whole family will love this comforting dish – and you’ll love the quick and easy prep.

1 package (9 ounces) frozen diced cooked chicken breast, thawed
2 cups thinly sliced celery
1 can (8 ounces) sliced water chestnuts, drained
½ cup chopped almonds
1/3 cup chopped green pepper
1 jar (2 ounces) diced pimientos, drained
2 tablespoons finely chopped onion
2/3 cup shredded Swiss cheese, divided
1 cup mayonnaise
2 tablespoons lemon juice
½ teaspoon salt
2 cups crushed potato chips

In a large bowl, combine the chicken, celery, water chestnuts, almonds, green pepper, pimientos, onion and ½ cup cheese. In a small bowl, combine the mayonnaise, lemon juice and salt. Stir into chicken mixture and toss to coat. Transfer to a greased 8 inch square baking dish. Bake, uncovered at 350 degrees for 20 minutes. Sprinkle with crushed potato chips and remaining cheese. Bake 10-15 minutes longer or until heated
through and cheese is melted.

Yield 4 servings (prep time 15 min.) Bake: 30 min.

8 oz. pkg. cream cheese

1 can Hormel chili (no beans)

1 sm. can chopped green chilies

2 tbsp. chopped green onions

1 sm. can chopped black olives

1 pkg. (9 oz.) Monterey Jack cheese, shredded

Layer in a Bean Pot starting with cream cheese on bottom. Microwave on high 2 to 3 minutes, or bake at 350 degrees for 7 to 9 minutes. Serve with chips.

1 lb. Ground Sausage – browned in skillet
2 slices of Bread or Tortillas
1 cup Sharp Cheddar Cheese – Grated
6 Eggs
1 2/3 cup Milk
½ tsp Salt
1 drop Tabasco Sauce
1 tsp Dry Mustard
1 tsp Worcestershire Sauce

Layer in Bean Pot: sausage, bread, and cheese.
Beat remaining ingredients and pour over layers.
Cover and refrigerate 12 hours or overnight.
Remove from fridge about 1 hour before cooking at 350 degrees uncovered 45 min. until golden brown.

(Recipe Divided Into 4 Mini Bean Pots)

1 pound package Italian Sausage Roll
1 – 9 ounce package no-boil lasagna noodles, broken into 2 pieces
12 ounces ricotta cheese
3 cups shredded mozzarella cheese, divided
2 – 26 ounce jars pasta sauce
1 tablespoon dried parsley

Spray interior of the Mini Bean Pot with non-stick vegetable spray. In medium skillet over medium heat, crumble and cook sausage until brown. Place in the Mini Bean Pot. Add noodles, ricotta, 2 cups mozzarella, pasta sauce and parsley. Stir gently to combine. Cover and cool on low for 1 to 2 hours
5 minutes before serving, top with remaining 1 cup mozzarella cheese. Cover to melt cheese