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  • Machel Hutchison

    Quesadilla Casserole 10 minute prep, 15 minute bake timeQuesadilla Casserole 1 lb 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 (15 oz) black beans, drained and rinsed 1 can (8 3/4 oz) whole kernel corn, undrained 1 can (4 1/2 oz) green chilies, undrained 6 flour tortillas (8 inch size) 2 cups shredded Cheddar Cheese 1. Brown beef and onion in a large skillet on medium-high. Add 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. 2. Spread 1/2 cup of the beef mixture on bottom of 9X13 pan (sprayed with pam). I like to use the foil pans for freezer meals. 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. 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. Let stand 5 minutes before serving.

  • Angela Berrier

    Chicken Quesadilla Casserole

  • Debbie Rowland

    Quesadilla Casserole - with hamburger, black beans, corn, green chilies, etc.....

  • Rachel Haug

    Quesadilla Casserole recipe from Joyful-Mommas-Kit...

  • Judy

    So Easy Quesadilla Casserole

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