The other night (Tuesday, to be exact) Jay and I had a pretty amazing dinner.
Yeah, the cauliflower was good, but that’s definitely not what we’re talkin’ about here. No no. Today, we’re talking about that delicious casserole you see right there.
Probably at least four months ago, I wound up picking up one of these McCormick Recipe Inspirations packages after my mom told me just how good they were. I usually do try my best to take the frugal route when grocery shopping (although Jay may tend to argue that one) but sometimes, convenience just takes precedence.
So after coming across the package once again over the weekend, I decided that I’d finally take a stab at it this week. I made sure to pick up all of my ingredients and quickly got things rollin’.
I noticed that the recipe called for everything to bake in a 9×13 casserole, but for a family of two, finishing off a casserole that large can become quite a challenge. Rather than getting stuck with leftovers all week, I decided to break things up into two smaller dishes – that way, we had one to enjoy this week, and the other is now stored in the freezer for a night when I really don’t feel like cooking.
This recipe is one that could easily be made without the seasoning packet, so if you’re interested in giving it a shot, here ya go!
Double Duty Quesadilla Casserole
One For Now – One To Freeze For Later!
(slightly adapted from McCormick)
- 1lb. lean ground beef (or turkey, chicken, etc.)
- 1/2 cup chopped onion
- 2 (8 oz.) cans tomato sauce
- 1 (15 oz.) can black beans, drained and rinsed
- 1 small (8-3/4 oz.) can whole kernel corn, undrained
- 1 small (4-1/2 oz.) can chopped green chiles, undrained
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp minced garlic
- 1/2 tsp dried oregano
- 5 flour tortillas (*I used a low-carb, 8-inch variety from Target)
- 2 cups reduced-fat Mexican-style shredded cheese
Prepare two 8-inch square baking dishes, spraying with nonstick cooking spray. Preheat oven to 350 degrees F.
Brown beef and onion in a large skillet on medium-high heat; drain. Add tomato sauce, beans, corn, and green chiles, mixing well. Stir in all of the spices and bring to a boil. Reduce heat to low, simmering for 5 minutes.
Spread 1/4 cup of beef mixture on bottom of each baking dish. Cut two tortillas in half and place two halves in each dish (I put flat sides towards edges). Split 1/2 of the remaining beef mixture and layer between the two dishes. Split 1/2 of the cheese and layer between the two dishes. Layer the remaining tortillas, beef mixture, and cheese between the two dishes. (Layers are: beef-tortilla-beef-cheese-tortilla-beef-cheese)
Bake for 15 minutes or until heated through. Let stand about 5 minutes before serving. Once cooled, cover unused portion with plastic wrap (directly on casserole) then cover dish with foil. Store in freezer until ready to eat again!
Enjoy! I know I’ll be thoroughly enjoying my last piece as leftovers this evening.