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Mexican Quesadilla Casserole recipe

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Mexican Quesadilla Casserole recipe

Mexican Quesadilla Casserole recipe. This is so easy and yummy!

Prep Time: 15 mins
Cook Time: 25 mins
Additional Time: 5 mins
Total Time: 45 mins
Servings: 8

Ingredients:

* cooking spray

* 1 pound ground beef

* ½ cup chopped onion

* 1 (15-ounce) can of tomato sauce

* 1 (15-ounce) can of black beans, rinsed and drained

* 1 (14.5 ounces) can of diced tomatoes with lime juice and cilantro

* 1 (8.75 ounces) can of whole kernel sweet corn, drained

* 1 (4.5 ounces) can be chopped green chiles, drained

* 2 teaspoons chilli powder

* 1 teaspoon ground cumin

* 1 teaspoon minced garlic

* ½ teaspoon dried oregano

* ½ teaspoon red pepper flakes

* 6 flour tortillas

* 2 cups shredded Cheddar cheese

Directions:

– Preheat oven to 350 degrees F (175 degrees C). Prepare a 13×9-inch baking dish with cooking spray.

– Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is completely browned, 5 to 7 minutes; drain and discard grease.

– Stir tomato sauce, black beans, diced tomatoes with lime juice and cilantro, corn, and chopped green chiles into the ground beef mixture; season with chilli powder, cumin, garlic, oregano, and red pepper flakes. Reduce heat to low and cook mixture at a simmer for 5 minutes.

– Spread about 1/2 cup beef mixture into the bottom of the prepared baking dish; top with 3 tortillas, overlapping as needed. Spread another 1/2 cup of beef mixture over the tortillas. Sprinkle 1 cup of Cheddar cheese over the beef. Finish with layers of remaining tortillas, beef mixture, and Cheddar cheese, respectively.

– Bake in preheated oven until heated throughout and the cheese is melted about 15 minutes. Cool for 5 minutes before serving.

Nutrition Facts (per serving)

493 Calories
21g Fat
50g Carbs
27g Protein

source – cooking365coza

Food and Drink

Indian-spiced roasted cauliflower recipe

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Indian-spiced roasted cauliflower recipe

Indian-spiced roasted cauliflower recipe. Our Indian-spiced roasted cauliflower makes for a delicious vegetarian side or snack.

10m prep
30m cook
4 servings

8 Ingredients

– 1 tsp cumin seeds

– 1 tsp coriander seeds

– 3/4 tsp sea salt flakes

– Pinch of turmeric

– 2 tbsp extra virgin olive oil, plus extra, to drizzle (optional)

– 1 (about 600g) cauliflower, trimmed, cut into florets

– Raita or yoghurt, to serve

– Fresh mint leaves, to serve

3 Method / Steps

Step 1

Preheat oven to 180C/160C fan forced. Combine the cumin, coriander, salt and turmeric in a mortar. Pound with a pestle until coarsely combined.

Step 2

Place the cauliflower in a single layer on a baking tray. Sprinkle with the spice mixture and drizzle with oil. Cook, shaking the pan occasionally, for 30 minutes or until golden and tender.

Step 3

Drizzle the raita or yoghurt with extra oil. Sprinkle cauliflower with mint leaves and serve with raita or yoghurt.

source – tastecom

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Food and Drink

Triple-decker choc-mint rocky road recipe

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Triple-decker choc-mint

Triple-decker choc-mint rocky road recipe. With three distinct layers, this stunning rocky road would make the perfect festive treat – both as a dessert or an edible gift. If you want to ramp up the Christmas factor, throw in some red Smarties and you are good to go! (By the way, we’ll be making this all year long, it’s just too good not to.)

2h 30m prep
makes 30

12 Ingredients

– 2 x 180g pkt dark chocolate, finely chopped

– 9 Arnott’s Choc Ripple biscuits, coarsely chopped

– 80g (1/3 cup) Spearmint Leaves lollies, coarsely chopped

– 2 tbsp white mini marshmallows

white chocolate layer

– 2 x 180g pkts white chocolate, finely chopped

– 118g block Nestle Aero peppermint chocolate, coarsely chopped

– 25g (1/3 cup) shredded coconut

– 2 tbsp green mini marshmallows

milk chocolate layer

– 2 x 180g pkts milk chocolate, finely chopped

– 100g (1/2 cup) Darrel Lea Minty Crunchy Chocolate Balls Mint Chocolate, coarsely chopped

– 25 g (1/3 cup) shredded coconut

– 2 tbsp white mini marshmallows

5 Method / Steps

Step 1

Grease an 18 x 28cm slice pan. Line base and sides with baking paper, allowing the paper to overhang two long sides.

Step 2

Place dark chocolate in a microwave-safe bowl. Microwave on High, stirring every 30 seconds, for 1-2 minutes or until melted and smooth. Pour into the prepared pan. Use a spatula to spread evenly over the base. Sprinkle with the chopped biscuit, spearmint leaves and mini white marshmallows. Place in the fridge for 10 minutes or until the chocolate has set.

Step 3

To make the white chocolate layer, place white chocolate in a microwave-safe bowl. Microwave on High, stirring every 30 seconds, for 1-2 minutes or until melted and smooth. Set aside for 5 minutes to cool slightly. Pour white chocolate over the dark chocolate layer, tilting pan to evenly cover the surface. Scatter over the Aero chocolate, coconut and green marshmallows. Place in the fridge for 10 minutes or until chocolate has set.

Step 4

To make the milk chocolate layer, place milk chocolate in a microwave-safe bowl. Microwave on High, stirring every 30 seconds, for 1-2 minutes or until melted and smooth. Set aside for 5 minutes to cool slightly. Pour milk chocolate over white chocolate layer, tilting pan to evenly cover the surface. Sprinkle with the chocolate balls, coconut and white marshmallows. Place in the fridge for 30 minutes or until set.

Step 5

Set the slice aside, at room temperature, for 10-15 minutes to or until softened slightly. Cut into squares to serve.

Allergens: Recipe may contain gluten, peanuts, tree nuts, milk and fish.

source – tastecom

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