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.

iDisfrutar de!

Spanish-Style Couscous

I found this recipe in my Rival Crock-Pot Cookbook and decided to try it for dinner.

You'll need: 
1 pound ground beef
1 can (14 1/2 oz) beef broth
1 small green pepper, cut into 1/2-inch pieces
1/2 cup pimiento-stuffed green olives, sliced
1/2 medium onion, chopped
2 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon thyme
1 1/3 cups water (for couscous)
1 cup uncooked couscous


What I added:
1 teaspoon ground Cayenne red pepper
1 1/2 teaspoons black pepper
2 extra garlic cloves (to make 4 cloves total)
1/2 cup extra sliced green olives (to make 1 cup total)
1 small (4 oz) can diced hot green chili peppers


Brown ground beef in skillet on stove, drain and discard fat. Transfer to slow cooker. Add beef broth, green pepper, onion, garlic, cumin and thyme; stir well.


Cover and cook on low for 4 hours or until green pepper is tender.


Bring water to a boil over high heat in small saucepan. Stir in couscous. Cover; remove from heat. Let stand for 5 minutes; fluff with fork.


Stir couscous onto plates and top with beef.

iDisfrutar de!