Quesadila Casserole

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.