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Quesadilla Casserole Recipe

Quesadilla Casserole

When I’m at the grocery store, I like to look around for new products on display. Oftentimes, grocery stores will put out new items at reduced prices to see how popular they will become. Sunday, I went grocery shopping with my husband Erik and came across this:

McCormick Recipe Inspirations Quesadilla Casserole spice packet

It’s a pretty neat idea, in that you don’t have to buy each individual spice, they all come in the packet for the recipe. If you can’t find it, that’s ok. I’ll post the spice list 🙂

In a word, this was excellent. I’d have another piece, but then I’d hate myself later on. Modify ingredients if you like.

Ingredients (serves 8):

  • 1 lb ground beef (I used lean Angus because it was on sale)
  • 1/2 cup chopped onion
  • 2 cans (8 fl oz each) tomato sauce
  • 1 can (15 oz.) black beans, drained and rinsed
  • 1 can (8 3/4 oz.) whole kernel corn, drained
  • 1 can (4 1/2 oz.) chopped green chiles, undrained (I used mild because I don’t like it to be too spicy)
  • 6 flour tortillas (8-inch)
  • 2 cups shredded cheese (Monterey Jack is awesome)
  • 2 tsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. minced garlic
  • 1/2 tsp. oregano leaves
  • 1/2 tsp. crushed red pepper flakes (optional: I didn’t use them)


  1. 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 flakes if desired.
  2. Spread 1/2 cup of the beef mixture on bottom of 13x8x2–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 in preheated 350 degree oven 15 minutes or until heated through. Let stand 5 minutes before serving.
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