Quesadilla Casserole

Colleen: "One of my girlfriends is having a baby in a few weeks so I decided to make her a casserole that would freeze well so she can thaw it out and eat whenever after those extremely exhausting days when they are adjusting to new baby. I made a few extra for my family too, I enjoyed this recipe. It's no secret that I love black beans & mexican flavors, but I think this recipe would be wonderful with ground turkey or no meat a all. I omitted the red pepper flakes & used minced fresh garlic instead of dried (because I couldn't find it). Hope you try this one out!"

Quesadilla Casserole

1 lb ground beef

1/2 cup chopped onion

2 tsp chili powder

1 tsp ground cumin

1 tsp dried minced garlic

1/2 tsp oregano

1/2 tsp crushed red pepper (optional)

16 oz tomato sauce

1 can (15 oz) black beans, drained and rinsed

1 can (8 3/4 oz) whole kernel corn, undrained

1 can (4 1/2 oz) green chilies, undrained

6 flour tortillas (8 inch size)

2 cups shredded Cheddar Cheese

1. Brown beef and onion in a large skillet on medium-high. Add tomato sauce, beans, corn and green chilies. Mix well. Stir in all of the spices except the red pepper. Bring to a boil, reduce heat low and simmer 5 minutes. Add red pepper to taste if desired.

2. Spread 1/2 cup of the beef mixture on bottom of 9X13 pan (sprayed with pam). I like to use the foil pans for freezer meals. Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef and cheese.

3. Double wrap with heavy duty foil and label. 

Cooking Instructions: Thaw and bake uncovered at 350 degrees for 15-20 minutes or until heated through. Let stand 5 minutes before serving.

Recipe sourced from Joyful Momma's Kitchen Blog

Philly Cheesesteak Sloppy Joes; guest post

Chandra's take: "I loved this recipe! Super flavorful, ridiculously easy and my favorite.... not to mention CHEAP! This will definitely get brought into the regular rotation. Next time I might just use provolone slices instead of making a cheese sauce. I think it will taste just as good, cut down time even more, and dirty one less dish."

Ingredients

picture sourced from Chandra

• 1 tablespoon EVOO - Extra Virgin Olive Oil
• 1 pound ground sirloin
• 1 softball-sized onion, chopped
• 1/4 cup steak sauce
• 1 cup beef stock
• Salt and ground black pepper
• 4 dinner rolls
• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup milk
• 1 cup provolone, shredded
• For the salad:
• 1/2 pound salami, chopped
• 1/4 pound provolone cheese, chopped
• 1 small jar pepperoncini
• 1 head Bibb lettuce
• 1 bunch arugula
• 2 tablespoons EVOO – Extra Virgin Olive Oil
• 1 tablespoon red wine vinegar
• Preheat broiler.
  

  In large skillet over medium-high heat with 1 turn of the pan of EVOO, brown the ground sirloin, about 5-6 minutes. Add the onion and cook another 3-4 minutes, until the onions start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes.
  Split open rolls and toast under broiler, keep your eye on them so they don't burn!
  

  While the meat is cooking, melt the butter in a medium-size skillet over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir the cheese in a figure-eight motion until it is all incorporated.
  

  In a salad bowl, toss the salami, cheese, pepperoncini, Bibb lettuce and arugula with the EVOO and red wine vinegar. Season with salt and pepper to taste.
  To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and replace the top of the roll. Serve the salad alongside.

  Recipe source Rachael Ray Show

  
  

  Today's guest post is by my good friend Chandra who is a Northerner that's been transplanted into the deep South for 2 years now. She has two active busy little boys & a hungry husband. Favorite southern discovery: Sweet Tea! Thanks Chandra!

Mama's Amazing Ziti

Colleen: "I didn't have a dutch oven, so I just used a good old sauce pot & lid, it seemed to turn out alright. This recipe was o.k., I don't think I will make it again though. I didn't enjoy the carrots, I know they were supposed to seem hidden but it seemed to be all that I could taste. What I did enjoy was throwing the ziti in the pan and just letting it go, not to mention I am a huge fan of one pot dinners."

ingredients

• 1
  pound 95%-lean ground beef
• 2
  cups shredded carrot
• 2
  10 3/4 ounce cans reduced-fat and reduced-sodium condensed tomato soup
• 2 1/2
  cups water
• 8
  ounces dried cut ziti pasta (about 2 1/2 cups)
• 2
  tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
• 1
  teaspoon onion powder
• 1
  teaspoon garlic powder
• 1
  cup shredded part-skim mozzarella cheese (4 ounces)
• 1/4
  cup shredded Parmesan cheese (1 ounce)

directions

1.In a 4-quart Dutch oven, cook ground beef and shredded carrot over medium heat until meat is brown. Drain off fat. Stir tomato soup, the water, uncooked ziti, dried basil (if using), onion powder, and garlic powder into meat mixture in Dutch oven.

2.Bring mixture to boiling; reduce heat. Cover and cook about 25 minutes or until ziti is tender, stirring occasionally. Stir in fresh basil (if using) and mozzarella cheese. Sprinkle individual servings with Parmesan cheese.

nutrition facts (Mama's Amazing Ziti)

• Servings Per Recipe 6,
 
• Calories 420,
 
• Protein (gm) 32,
 
• Carbohydrate (gm) 49,
 
• Fat, total (gm) 11,
 
• Cholesterol (mg) 73,
 
• Saturated fat (gm) 4,
 
• Dietary Fiber, total (gm) 2,
 
• Sodium (mg) 649,
• Percent Daily Values are based on a 2,000 calorie diet