Black Bean Taco Soup

1 pound ground beef (or ground turkey)
1 medium onion, chopped
1 package mild taco seasoning mix
1 16 oz can corn (undrained)
1 16 oz can black beans, drained and rinsed
1 14 oz can stewed tomatoes
1 14 oz can diced tomatoes
1 8 oz can tomato sauce
1 4 oz can diced green chilis
tortilla chips
other toppings you like (cheese, sour cream, avocado, etc)

Brown meat and onion, drain.  Stir in taco seasoning, corn, black beans, tomatoes, tomato sauce, and green chilis.  Simmer on low heat for 20-30 minutes.  Serve with chips and toppings.

This makes a great freezer meal too.  After cooking, let soup cool down and dump into a gallon-sized ziploc bag.  When you want to eat it, let it thaw in fridge for 24 hours, then simmer on the stove until heated all the way through.  You could also put it in your crock pot and cook on low for 2-3 hours to re-heat it. 

Southwest Tortilla Rollups (poor man burritos)

2 cans refried beans
1/2 cup salsa
2-4 cups cooked chicken, chopped or shredded
2 cups shredded cheddar cheese
16 tortillas

Mix together beans, salsa, and chicken.  Spread 1/4 cup or so of mixture onto one tortilla.  Sprinkle with cheese.  Roll up and turn ends under.  Stick in a freezer bag or in a 9x13 pan and freeze.

When ready to bake, thaw and bake in a pre-heated 350 degree oven for 20-30 minutes until heated through.  Sprinkle with more shredded Cheddar cheese, if desired.  Serve with salsa, sour cream, or guacamole. 

*After rolling them up, sometimes I like to cook them on a skillet to crisp them up a bit. 
*You can also add Spanish rice to the bean, salsa, chicken mixture.  Yummy!