Quesadilla Casserole

Kathy Sandoz


This is from McCormick. Really good! I learned I have to make a double recipe.


★★★★★ 2 votes

30 Min
20 Min


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2 tsp
chili powder
1 tsp
ground cumin
1 tsp
minced garlic
1/2 tsp
dried oregano leaves
1/2 tsp
crushed red pepper (optional)
1 lb
gr. beef
1/2 c
chopped onion
2 can(s)
tomato sauce (8 oz cans)
1 can(s)
black beans (15 oz), drained and rinsed
1 can(s)
whole kernel corn, undrained
1 can(s)
chopped green chilies, undrained
8 inch flour tortillas
2 c
cheddar cheese, shredded

How to Make Quesadilla Casserole


  • 1Brown gr. beef and onion in a large skillet over med-high heat; drain. Add tomato sauce, beans, corn green chilies; mix well. Stir in all spices except red pepper. Bring to a boil. Reduce heat to low and simmer 5 minutes. Add red pepper to taste, if desired.
  • 2Spread 1/2 c. beef mixture on bottom of 13x9 inch baking dish that has been sprayed with 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.
  • 3Bake in preheated 350 degree oven for 15-20 minutes or until heated through. Let stand 5 minutes before serving.

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About Quesadilla Casserole

Regional Style: Mexican
Other Tag: Quick & Easy

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