Two Pantry Recipes

In keeping with my January Kitchen Goal of eating from our pantry, here are two recipes that I can always make from my freezer and pantry. Since Jen at Beauty and Bedlam is participating in the Pantry Challenge as well, I am going to link up with her Tasty Tuesday post for today.

Chicken Pot Pie

2 - 10 3/4 oz. cans reduced fat and sodium cream of chicken soup
1 - 15 oz can Veg-All no salt added mixed vegetables, drained
1 1/2 c cooked, diced chicken ( I keep this in my freezer ready to use)
1/2 c skim milk
1/2 t Italian seasoning
salt and pepper to taste
1 refrigerated pie crust (I use Pillsbury - one day I might get brave and make my own!)

Preheat oven to 375* and prepare crust according to package directions (sometimes I just use a top crust, sometimes I use a top and bottom. My family prefers both, but if I only have one left from making a pie, they just get one.) Combine first 6 ingredients; place in 9" pie plate with prepared crust. Cover with top crust, crimp edges to pie plate. Slit crust to vent. Bake for 40 minutes. Cool 10 minutes before serving. (6 servings)

Taco Casserole

1 lb ground beef ( I do this ahead of time with onions and garlic and keep in freezer)
1 can black beans
1 small can corn
1 c shredded cheddar cheese
1 can tomato sauce
1 pkg taco seasoning mix ( I make my own)
3/4 pkg. tortilla chips, crushed

Mix hamburger, tomato sauce and taco seasoning. Heat over medium heat until flavors meld, about 5 - 7 minutes. Add beans and corn, heat 2 - 3 minutes more. Place in casserole dish. Add chips and toss. Top with cheese and bake in 350* oven until cheese melts and casserole is heated through.