Tuesday, June 29, 2010

Quesadilla Casserole

1 lb ground beef
1/2 c chopped onion
2 cans (8 oz each) tomato sauce
15 oz black beans, drained and rinsed
8 3/4 oz can whole kernel corn, undrained
4 1/2 oz chopped green chiles, undrained
2 t chili powder
1 t cumin
1 t minced garlic
1/2 t oregano
1/2 t crushed red pepper (optional)
6 flour tortillas (8 inches)
2 c shredded cheddar cheese

1. 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 mixture on bottom of 13x9 baking dish (sprayed with no-stick cooking spray). Top with 3 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 in preheated 350 degree oven for 15 minutes or until heated through. Let stand 5 minutes before serving.


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