Quesadilla Casserole

We first tried this about three months ago, and I thought it was time to have it again. I made it this time, and I used the spices we had on hand instead of buying the pre-measured McCormick Card. There's also some left-over shredded colby-jack cheese sprinkled on top of the cheddar. It is absolutely fabulous. Easy to make and delicious!

1 package McCormick® Recipe Inspirations Quesadilla Casserole or:
2 tsp chili powder
1 tsp ground cumin
1 tsp minced garlic
1/2 tsp oregano leaves
1/2 tsp crushed red pepper (optional)


1 pound ground beef
1/2 cup chopped onion
2 cans (8 ounces each) tomato sauce
1 can (15 ounces) black beans, drained and rinsed
1 can (8 3/4 ounces) whole kernel corn, undrained
1 can (4 1/2 ounces) chopped green chiles, undrained
6 flour tortillas (8-inch)
2 cups shredded Cheddar cheese

1. Preheat oven to 350°F. 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.

2. Spread 1/2 cup of the beef mixture on bottom of 13x9x2-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.

3. Bake 15 minutes or until heated through. Let stand 5 minutes before serving.