This comes from one of those pre-measured McCormick spice kits. It is super yummy, but it is best the first night. The second night the tortillas got very doughy. I scraped the filling off and ate it with tortilla chips instead. Next time I might make it with chips instead of tortillas. Or just bake half of it with the filling only for leftovers!
Quesadilla Casserole
One package McCormick Recipe Inspirations Quesadilla Casserole OR:
2 tsp chili powder
1 tsp ground cumin
1 tsp minced garlic
1/2 tsp oregano
1/2 tsp crushed red pepper (optional)
Plus:
1 lb ground beef
1/2 cup chopped onion (I used more than that)
2 cans (8 oz each) 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) chopped green chiles, undrained
6 8-inch flour tortillas
2 cups shredded cheddar cheese
Brown beef and onions in large skillet on medium-high heat; drain. Add tomato sauce, beans, corn and chiles, mix well. Stir in spices except red pepper. Bring to a boil. Reduce heat to low and simmer 5 minutes. Add red pepper to taste, if desired.
Spread 1/2 cup of the beef mixture on bottom of 13 x 9 pan sprayed with no-stick cooking spray. Top with 3 tortillas, overlapping as needed. Layer with 1/2 remaining beef mixture and 1/2 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.
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