Mexican Quesadilla Casserole
This recipe is for an easy, yummy, one-pan Mexican-style quesadilla casserole layered with savory beef, soft tortillas, black beans, veggies, bold spices, and stretchy melted cheese.
Ingredient
- cooking spray
- 1 pound ground beef
- ½ cup chopped onion
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes with lime juice and cilantro (such as Rotel)
- 1 (8.75 ounce) can whole kernel sweet corn, drained
- 1 (4.5 ounce) can chopped green chiles, drained
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon minced garlic
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes
- 6 flour tortillas
- 2 cups shredded Cheddar cheese
Direction
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
- Heat a large skillet over medium-high heat. Add beef and onion; cook and stir until beef is completely browned, 5 to 7 minutes. Drain and discard grease.
- Stir tomato sauce, black beans, diced tomatoes, corn, and chopped green chiles into ground beef mixture; season with chili powder, cumin, garlic, oregano, and pepper flakes. Reduce heat to low; simmer for 5 minutes.
- Spread about 1/2 cup beef mixture into the prepared baking dish; top with 3 tortillas, overlapping as needed. Spread 1/2 cup beef mixture over tortillas; sprinkle with 1 cup Cheddar cheese. Repeat layering once more with remaining 3 tortillas, beef mixture, and Cheddar cheese.
- Bake in the preheated oven until cheese melts and mixture is heated through, about 15 minutes. Cool before serving for 5 minutes.
