Posted on Thursday, April 9, 2020
Simple pantry recipes are the kick you need to add a little boost to your weeknight dinner routine. Luckily, we've got four for you to try.
Pantry Sheet-Pan Nachos
Ingredients
- 1 can (15- to 16-ounces) refried black or pinto beans
- 1 package (1 ounce) taco seasoning
- 1 bag (11- to 13-ounces) corn tortilla chips
- 1 can or jar (15 ounces) queso blanco or salsa con queso dip
- ⅓ cup drained pickled jalapeño pepper slices
- 1 cup salsa
- ⅓ cup drained canned or thawed frozen corn
- ¼ cup drained canned sliced black or green olives
- ¼ cup chopped green, red or white onion
Directions
- Preheat oven to 325°. In small saucepan, heat beans as label directs; stir in taco seasoning.
- On large rimmed baking pan, spread chips; top with bean mixture, cheese sauce and jalapeños.
- Bake 5 minutes or until heated through; top with remaining ingredients and serve immediately.
Download a printable version of this recipe here.
5-Ingredient British Breakfast-Style Mashed Potato Bowls
Ingredients
- 1 package (4 ounces) mashed potato mix
- 1 can (16 ounces) baked beans
- 2 tablespoons bacon bits
- 1 cup croutons
- 1 can (15- to 16-ounces) canned diced tomatoes
Directions
- Prepare mashed potatoes as label directs; divide into 4 bowls and top with remaining ingredients.
Download a printable version of this recipe here.
5-Ingredient Italian Tomato-Pasta Soup
Ingredients
- 2 cans (23.2 ounces each) family size condensed tomato soup
- ½ (10-ounce) package frozen chopped spinach
- 2 teaspoons Italian seasoning
- ½ (16-ounce) package small-shaped pasta
- 2 teaspoons grated Parmesan cheese
Directions
- In large saucepot, heat soup, 2 cans water, spinach and seasoning to a simmer over medium heat; stir in pasta and cook 15 minutes or until pasta is tender.
- Serve soup sprinkled with cheese.
Download a printable version of this recipe here.
5-Ingredient Pantry Chili
Ingredients
- 1 pound ground beef, turkey or chicken
- 1 tablespoon chili powder
- 1 can (15.5 ounces) black, kidney or pinto beans, drained and rinsed
- 1 can (10 ounces) Mexican-style diced tomatoes
- 1 cup beef, chicken or vegetable broth
- Toppings: sour cream or plain Greek yogurt, shredded Cheddar cheese and/or pickled jalapeño slices (optional)
Directions
- In large saucepot, add beef and chili powder; cook over medium-high heat 8 minutes or until browned, stirring occasionally.
- Stir in beans, tomatoes and broth; heat to a simmer.
- Reduce heat to medium-low; cook 10 minutes.
- Stir in salt and pepper to taste; serve topped with toppings, if desired.
Download a printable version of this recipe here.