3/17/2012 Basket - Tacosagna and Mini Banana Cheesecakes

Tacosagna (Taco Lasagna)
Uses from this basket: Carrots, lettuce, tomato, green onion
Other produce: Onion, garlic

• 2 Tbsp olive oil
• 1 to 1-1/2 pounds ground beef
• 1 can black beans
• 3 carrots
• 1 onion, diced
  
• 3 cloves garlic, minced
  
• 2 Tbsp chili powder
• 2 tsp cumin
• 2 tsp coriander
• 1 tsp salt
• 1/2 tsp pepper
• 1 cup beef stock
• 6 (8-inch) flour tortillas
• 3 cups shredded cheese
• 4 green onions, chopped
• 1/2 head romaine lettuce, chopped
• 1 tomato, diced

Preheat oven to 400 degrees. Heat a large high sided skillet over medium-high heat with olive oil. Add the meat and brown, 5 minutes. While meat browns, grate the carrots with a box grater. Add the black beans, carrots, onion, and garlic to the meat. Season the meat with chili, cumin, coriander, salt, and pepper and cook 7 to 8 minutes more to soften vegetables. Stir in beef stock. Grease a 9 by 13-inch baking pan with vegetable oil. Layer 2 overlapping flour tortillas on the bottom and top with 1/3 meat, 1/3 cheese. Repeat the layers twice and bake 10 to 12 minutes to brown cheese. Top with green onion, lettuce and tomatoes, cut into squares and serve.


Mini Banana Cheesecakes
Uses from this basket: Banana

• 1 box no-bake cheesecake mix
• 2 very ripe bananas
  
• 1 tsp cinnamon
• 2 Tbsp honey

Make the crust and filling from the cheesecake mix according to package directions. Divide crust mixture between six 4-inch tart pans and press to bottom and sides. Mash bananas and stir into filling mixture. Stir in cinnamon and honey, then spoon into crusts. Refrigerate for at least 1 hour.