Quesadilla Casserole

INGREDIENTS:

• 1 lb. Ground Beef
• 1/2 cup chopped Onion
• 2 cans (8 oz. each) Tomato Sauce
• 1 can (15 oz.) Black Beans, drained and rinsed
• 1 can (8 3/4 oz.) whole kernel corn, undrained
• 1 can (4 1/2 oz.) chopped Green Chiles, undrained
• 2 tsp. Chili Powder
• 1 tsp. Ground Cumin
• 1 tsp. Minced Garlic
• 1/2 tsp. Oregano Leaves
• 1/2 tsp. Crushed Red Pepper
• 6 flour tortillas (8-inch)
• 2 cups shredded Cheddar Cheese

DIRECTIONS:

1. Brown beef 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.
2. Spread 1/2 cup of beef mixture on bottom of 13x9x2-inch 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 F oven 15 minutes or until heated through.  Let stand 5 minutes before serving.

NOTES:

• Use whatever size tortillas you have and just make sure the majority is covered.  I usually only use 2 tortillas per layer.
• For the cheese, I use the mexican shredded mix from Costco.  Actually I use that cheese for almost everything!

Adapted from McCormick.com