Warm yourself up this winter with these recipes that are sure to please. Jolene Ketzenberger, The Signature Table, shares TWO recipes today– one for Tortellini Soup and another for a Cheesy Taco Skillet!
2 14.5-ounce cans vegetable or chicken broth
1 9-ounce package refrigerated tortellini
1 15-ounce can cannellini beans, rinsed and drained
1 14.5-ounce can Italian diced tomatoes, undrained
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups fresh baby spinach
3 tablespoons minced fresh basil
1/4 cup shredded Asiago cheese
In a large saucepan, bring broth to a boil. Add tortellini; reduce heat. Simmer, uncovered, for 5 minutes. Stir in beans, tomatoes, salt and pepper; return to a simmer. Cook 4-5 minutes longer or until tortellini are tender.
Stir in spinach and basil; cook until spinach is wilted. Top servings with cheese.
Adapted from tasteofhome.com.
Cheesy Taco Skillet
1 tablespoon vegetable oil
1 red bell pepper, chopped
1/4 cup sliced green onions, plus more for garnish
2 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon ground cumin
1 pound ground beef
1 15-ounce can diced tomatoes
1 cup black beans
1 tablespoon hot sauce
1 cup shredded Monterey Jack
1 cup shredded Cheddar
Corn chips or tortilla chips for serving (optional)
In a large skillet over medium-high heat, heat oil. Add bell pepper and green onions and cook until tender, 5 minutes. Add garlic and cook until fragrant, 1 minute. Add chili powder and cumin and stir until combined, then season with salt.
Add ground beef and cook until no longer pink, 5 minutes more.
Add diced tomatoes and black beans and stir until combined. Stir in hot sauce, Monterey Jack and Cheddar. Cover with a lid and let melt, 2 minutes, then garnish with green onions and serve with corn chips, if desired.
Adapted from delish.com.
The Signature Table
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