Mexican Black Bean Casserole

Saturday, October 2, 2010 8:16 PM Posted by The Cookie Cutter Diva 0 comments
on the dinner menu tonight! Had this before and super yummy!!

Mexican Black Bean Casserole

1 can 16oz black beans, rinsed and drained
1 1/2 cups shredded cooked chicken
4 large green onions, sliced
1 cup salsa
3/4 cup diced tomato
2 tsp ground cumin
3/4 cup shredded mexican cheese blend
2 flour tortillas, diided
1/4 cup chopped celantro (I left this off)

Heat oven to 375. Place beans in large bowl; partially mash with potato masher (I left mine unmashed).
Add chicken, green onions, salsa, tomato, and cumin, mix well. Spoon 1 1/3 cups mixture into 9 inche round glass baking dish; top with 1/2 cup cheese. Arrange 1 tortilla over mixture tearing to fit size of dish. Repeat layering with 1 1/3 cups bean mixture, remaining tortilla and remaining bean mixture. Cover dish with foil and bake 30 minutes or until heated through.

Remove from oven, uncover and top with remaingin 1/4 cup cheese. Return to ovena nd continue to bake 5 minutes.

Sausage Spaggetti Pie

9:52 AM Posted by The Cookie Cutter Diva 0 comments

Tried this recipe out last night and it was really good! Everyone loved it and the best thing is it's super cheap and makes 3 meals! Now we will see how I like it when I use the freezer meals because I'm not big on reheating items but I'm looking for more time savers with out eating out so much so trying some new things!

1 package spaggetti (1lb)
4 eggs, lightly beaen
2/3 cup grated parmesan cheese
1 cup chopped onion
1/4 cup butter, cubed
2 cups (16oz) sour cream
2 tsp italian seasoning
2 pounds bulk pork sausage
2 cups water
1 can (12oz) tomato paste
1 cup (4oz) shredded mozzarella cheese
1/2 cup shredded cheddar cheese

Cook spaghetti according to package diretions; drain and place in a large bowl. Add eggs and parmesan cheese. Transfer to three greased 9in pie plates; press mixture onto the bottom and up the sides to form a crust. Set aside.

In a large saucepan, saute onion in butter until tender. Remove from heat; stir in sour cream and italian seasoning Spoon into the crusts.

In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in water and tomatoe paste. Simmer, uncovered, for 5-10min or until thickened. Spoon over sour cream mixture. Sprinkle with mozzarella and cheddar cheese.

Freeze two pies for up to 1 month in ziploc brand freezer gallon bags. Cover and bake third pie at 350 for 30-40 minutes or until heated through.

To use frozen pies; completely thaw in the refrigerator. Remove from refrigerato 30 minutes before baking. Bake as directed.