Saturday, September 26, 2009

Quesadilla Casserole

I have stumbled upon another great recipe that I just have to share with you! Once again, this recipe came from Rachel Ray's magazine Every Day with Rachel Ray. I must say that if you have not read this magazine then you are missing out. It is FULL of amazing meal ideas that are worth trying! Last night I decided to try the Quesadilla Casserole and, to no one's surprise, it turned out great. The only change I made was that I added ground turkey to satisfy my meat-loving husband. It turned out great!


3 T. Vegetable Oil
3/4 C. Chopped Onion
1 29 oz. Can of Black Beans, drained with 1/2 C. liquid reserved
1/2 C. chopped flat-leaf parsley
5 10 inch Flour Tortillas
Monterey Jack Cheese, shredded
1 C. Green Enchilada Sauce
For Meat-Lovers add:
1 lb. Ground Turkey, browned and drained

1. Preheat the oven to 400 degrees. In a skillet, heat the oil over medium heat. Add the onion and cook for 5 minutes. Add 1 1/2 cups of black beans and mash into a chunky paste. Stir in the reserved liquid.

2. Grease a heavy, ovenproof skillet. In a bowl, combine the corn, parsley and remaining black beans. Place a tortilla in the skillet and spread with 1/3 cup mashed black bean mixture. Top with 2/3 cup corn-bean mixture. Top with a handful of shredded cheese. Top that with desired amount of ground turkey. Repeat this process with remaining tortillas. Press to compact the layers.

3. Bake until the cheese is melted and the casserole is heated through, about 30 minutes. Serve with enchilada sauce.

Like I stated above, I altered the reciped by adding meat but it was still wonderful regardless! To find the original recipe go to Rachel Ray's website at: and search for "Quesadilla Casserole."

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