Tonight’s Dinner – Quesadilla Casserole

This was originally from one of the mccormick pre-measure spice packs!

Quesadilla Casserole

Source: McCormick (8 servings)

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon minced garlic

½ teaspoon oregano leaves

½ teaspoon crushed red pepper (optional)

1 lb. lean ground beef

½ cup chopped onion

16 ounces tomato sauce

15 ounces black beans, canned, drained and rinsed

8.75 ounces whole kernel corn, canned, undrained

4.5 ounces chopped green chiles, canned, undrained

6 8-inch flour tortillas

2 cups shredded Cheddar cheese

Brown beef and onion in large skillet on medium-high heat; drain. Add tomato sauce, beans, corn and green chiles; mix well. Stir in all of the spices except red pepper.

Bring to boil. Reduce heat to low; simmer 5 minutes. Add red pepper to taste, if desired.

Spread 1/2 cup of the beef mixture on bottom of 13- by 9- by 2-inch baking dish sprayed with no-stick cooking spray. Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef mixture and cheese.

Bake in preheated 350-degree oven for 15 minutes or until heated through. Let stand 5 minutes before serving.

2 thoughts on “Tonight’s Dinner – Quesadilla Casserole

  1. I only post the recipes we really like! This was a tad spicy, you might be happy leaving out the crushed red pepper! My 14 year old said he can easily make this the nights I have college!

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