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Quesadilla Casserole Recipe

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This recipe for Quesadilla Casserole, by , is from The Church Lady Casserole Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judy Paulsen


1 lb lean ground beef or 2 c. chopped cooked chicken
1/2 c. chopped onion
2 cans (8oz. each tomato sauce)
1 can (15oz.) black beans, drained and rinsed
1 can (15oz) whole kernel corn, drain half of liquid off
1 can (4oz.) chopped green chilies, undrained
6 flour tortillas (8-inch)
2 c. shredded Cheddar cheese
2 tsp. Chili powder
1 tsp. ground Cumin
1 tsp. minced garlic
1/2 tsp. Oregano leaves
1/2 tsp. crushed red pepper (optional)

If using the ground beef, brown the beef and onion in large skillet. Drain. Add the tomato sauce, beans, corn, chilies and mix well. Stir in all of the spices, except the red pepper and bring to a boil. Reduce heat to low, and simmer about 5 minutes. (if you are using the Chicken, saute the onions in a little water until tender, drain water, add Chicken and proceed with the directions above. Add red pepper, if desired.
Spread 1/2 cp of the mixture in the bottom of a 9x13 pan sprayed with a no-stick cooking spray. Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining mixture and 1/2 of the cheese. Repeat with the remaining tortillas, meat mixture and cheese.
Bake in a preheated 350 oven until heated through. Let stand for 5 minutes before serving. Makes 6-8 servings.




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