Indy Style

Easy Recipes for over the Holidays with Jolene

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!

Tortellini Soup
Serves 4

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

Cheesy Taco Skillet
Serves 4
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
kosher salt
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
Jolene Ketzenberger
The Signature Table
On Twitter @JKetzenberger
Instagram @joleneketzenberger