Quesadilla Casserole

We had this for supper last night and everyone loved it! I left out the corn, beans and chiles just because I have one picky eater. But it was very good! We topped it with taco sauce and lettuce, and I added tomatoes to mine. 

1 package McCormick® Recipe Inspirations Quesadilla Casserole

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.

Makes 8 servings ~Prep Time: 15 minutes ~Cook Time: 25 minutes

About 391 calories, Fat 19 g, Protein 24g, Carbohydrates 31g, Cholesterol 63g, Sodium 950mg, Fiber 4g


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