Quesadilla Casserole
Ingredients:
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon minced garlic
1 ½ teaspoon oregano leaves
1 ½ teaspoon crushed red peppers
1 pound ground beef or bison
1 cup onion, chopped
2 8-ounce cans tomato sauce
1 15-ounce can black beans, drained and rinsed
1 8-ounce can whole-kernel corn
1 4½-ounce can chopped green chilies
6 8-inch flour tortillas
2 cups Cheddar cheese, shredded
Directions:
Brown meat and onion in large skillet on medium-high heat; drain. Add tomato sauce, beans, corn and green chilies; 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 ½ cup of the meat 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 ½ of the remaining beef mixture and ½ of the cheese. Repeat with remaining tortillas, beef mixture and cheese. Bake at 350 degrees for 15 minutes or until heated through. Let stand 5 minutes before serving.
Serves 8
