Quesadilla Casserole

This recipe was originally posted by Joyful Momma's Kitchen 

2. Quesadilla Casserole – (4-6 servings)

• 1 lb  cooked lean ground beef
• 1/2 cup chopped onion
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp dried minced garlic
• 1/2 tsp oregano
• 1/2 tsp crushed red pepper (optional)
• 16 oz tomato sauce
• 1 can black beans, drained and rinsed (15 oz)
• 1 can whole kernel corn, undrained (8 3/4 oz)
• 1 can green chilies, undrained (4 1/2 oz)
• 6 flour tortillas
• 2 cups shredded cheese

1. Brown onion in a large skillet on medium-high. Add beef, tomato sauce, beans, corn and green chilies. Mix well. Stir in all of the spices except the red pepper. Bring to a boil, reduce heat low and simmer 5 minutes. Add red pepper to taste if desired.
Option to freeze the filling in 1 - 2 zipped baggies and follow step 2 the day of cooking. 

2. Spread 1/2 cup of the beef mixture on bottom of an 8x8 pan. 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 and cheese. We split this between 2 4x8 pans.

3. Double wrap with heavy-duty foil and label. 

Cooking Instructions: Thaw and bake uncovered at 350 degrees for 15-20 minutes or until heated through. We put sour cream on ours. Guacamole would be yummy on it too.