Quesadilla Casserole

This is a McCormick® Recipe Inspirations that I altered, adding more of some of the ingredients. You can find this and other Recipe Inspiration pre-measured spices at your grocery store or on McCormick®'s website.

You'll need:

1 pound ground beef

1 medium onion, chopped

2 cans (4 oz each) tomato sauce

1 can black beans, drained and rinsed

1 can whole kernel corn, undrained

1 can (4 oz) chopped green chiles, undrained

2 tsp chili powder

2 tsp ground cumin

4 medium cloves garlic, minced

1/2 tsp oregano leaves

1 tablespoon red pepper (optional)

7 flour tortillas (8-inch each), cut/torn in half

4 cups shredded Mexican-blend cheese (or cheese of choice)

Brown ground beef with onions in large skillet, then drain. Put back into skillet and add tomato sauce, beans, corn, and green chiles. Stir in all of the spices except for the crushed red pepper, mixing well. Once mixture is brought to a boil, reduce heat to low and let it simmer for 5 minutes. Add red pepper to taste, if desired.

Spray 13x9x2-inch baking dish with no-stick cooking spray and add about 1/2 cup of the beef mixture to the bottom just to cover it. Top with 7 of the tortilla halves so that they cover corner to corner and one in the middle. Next, add half of the remaining beef mixture to dish, top with half of the cheese (2 cup), and cover again with tortilla halves. Repeat with remaining beef and cheese.

Bake at 350 degrees for 15-20 minutes, or until heated through.

Let stand for 5 minutes before serving.

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"Mushroom Bruschetta"

I had a craving for the bruschetta that's on the menu at my last job, and though I didn't have scampi butter, thyme, boursin cheese or ciabatta bread, I came up with a quick and easy recipe using only things I had around the kitchen.


I used:

1/2 can original Ro-Tel
3 tablespoons butter
1 (4 oz) can mushrooms, sliced
1/4 medium white onion, sliced
2 medium cloves garlic, minced
3 slices provolone cheese
1 teaspoon ground red Cayenne pepper
1/2 teaspoon salt
1 1/2 teaspoon black pepper
2 teaspoons Italian seasoning
1 leftover hoagie/sandwich roll, sliced 
(the hoagie I used was large enough to make 6 slices)



In a high sided skillet, melt butter with minced garlic. Drain Rotel of any excess liquid and add to skillet, along with mushrooms, onions, and all seasonings. Cover and let simmer for 5-6 minutes, or until onions are cooked, stirring occasionally. 


While the toppings are simmering, put 1/2 slice of cheese on each piece of sliced bread (or enough to cover, depending on size). Put on baking sheet and bake at 350º just long enough to lightly toast and melt cheese.

Remove bread from oven, put on plate, and put contents of skillet on top.




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