Tortilla Casserole and Tex-Mex "Quiche"

Today I have two recipes to share with you. One from Shelly in Ohio who sent in Tortilla Casserole for me to post, she clipped this one out of her favorite food magazine. The other one, I want to share with you is a Texas favorite, Tex-Mex "Quiche". I clipped this one from FC magazine. Thank you Shelly for sharing your recipe with us.

Tortilla Casserole (Sent to me via email from Shelly in Ohio)

1 pound boneless sirloin steak
6 tablespoons lime juice
1/2 teaspoon ancho chile pepper
1/4 teaspoon salt
1 large red onion, 1/2-inch slices
2 ears fresh corn (about 1 1/4 cups)
2 tablespoons olive oil
1 15-oz can black beans
1 15-oz can kidney beans
2 seeded jalapeno peppers, sliced into 1/8 inch rounds
1 teaspoon chopped chipotle pepper
1/4 cup low-sodium chicken broth
1/2 teaspoon lime zest
6 corn tortillas
2 cups Monterey Jack cheese, shredded
4 tomatoes, 1/4-inch slices
1 1/2 teaspoons chopped oregano

Preheat grill to medium-high heat. Marinate the steak with 2 tablespoons of the lime juice, ancho powder, and salt for 30 minutes. Toss the onion and corn in olive oil. Grill onion until tender, corn until golden brown, and steak to rare. Cut steak into 3/4-inch pieces, chop onion, cut kernels from the cob, and transfer all to a large bowl. Preheat oven to 400 degrees f. Toss beans, both peppers, chicken broth, remaining lime juice, and lime zest with the steak. Place 2 tortillas in the bottom of a 9 by 13 inch casserole dish and sprinkle with 3/4 cup of the cheese. Spoon 1/3 of the steak and bean mixture evenly over the cheese and top with 1/3 of the tomato slices and 1/2 teaspoon of oregano. Repeat to complete 3 layers, cover with aluminum foil, and bake for 20 minutes. Bake, uncovered, for 10 minutes. Serve immediately. Makes 8 servings

Tex-Mex "Quiche"

2 ounces nacho-cheese tortilla chips, finely crushed (1/2 cup crushed)
2 tablespoons butter, melted
1/2 pound ground beef
1 tablespoon chili powder
3/4 teaspoon salt
1/4 teaspoon plus 1/8 teaspoon black pepper
1 small green pepper, cored and diced in 1/2 inch pieces (about 1 cup choppedd)
4 ounces white mushrooms, cleaned, trimmed and quartered (large mushrooms cut into sixths)
3 scallions, trimmed and chopped (about 1/3 cup)
1 cup taco-flavored shredded cheese blend
6 eggs
3/4 cup milk

1. Heat oven to 350 degrees. Combine crushed chips and melted butter in a medium bowl. Stir until crumbs are evenly moistened. Press into the bottom of a 9-inch fluted quiche pan, or on the bottom and slightly up the sides of a 9-inch glass or ceramic pie plate.

2. Bake crust in 350 degree oven for 10 minutes. Set aside.

3. Meanwhile, add meat to a large nonstick skillet over medium-high heat. Cook, stirring to break apart lumps, for 4 minutes or until pieces are no longer pink. Add chili powder, 1/2 teaspoon of the salt, 1/4 teaspoon of the salt, 1/4 teaspoon of the black pepper and cook 1 minute.

4. Add green pepper, mushrooms and scallions; lower heat to medium. Cook, stirring occasionally, 4 minutes. Remove from heat.

5. Sprinkle 1/2 cup of the cheese over the baked crust. Top with the meat-vegetable mixture. In a medium bowl whisk together the eggs, milk, remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Pour over meat mixture in dish. Sprinkle top with remaining 1/2 cup cheese.

6. Carefully transfer dish to 350 degree oven. Bake quiche 25-30 minutes or until cooked through and cheese on top begins to brown. Remove from oven. Let cool 5 minutes before serving. Makes 6 servings. Prep time is 15 minutes. Cook time is 9 minutes. Bake: at 350 degrees for 35-40 minutes.