Quesadilla Casserole


1 lb ground beef

1/2 cup chopped onion

2 tsp chili powder

1 tsp ground cumin

1 tsp dried minced garlic

1/2 tsp oregano

1/2 tsp crushed red pepper (optional)

16 oz tomato sauce

1 can (15 oz) black beans, drained and rinsed

1 can (8 3/4 oz) whole kernel corn, undrained

1 can (4 1/2 oz) green chilies, undrained

6 flour tortillas (8 inch size)

2 cups shredded Cheddar Cheese

1. Brown beef and onion in a large skillet on medium-high.  Add tomato sauce, beans, corn and green chilies.  Mix well.  Stir in all of the spices except the red pepper.  Bring to a boil, reduce heat low and simmer 5 minutes.  Add red pepper to taste if desired.

2. Spread 1/2 cup of the beef mixture on bottom of 9X13 pan (sprayed with pam). 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 and cheese. 

3. Bake at 350 degrees for 15 minutes or until heated through.  Let stand 5 minutes before serving.


We put sour cream on ours. Guacamole would be yummy on it too.


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