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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mexican Quesadilla Casserole Recipe

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This recipe for Mexican Quesadilla Casserole is from CECA Member Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound ground beef
½ cup chopped onion
1 (15 ounce) can tomato sauce
1 (15 ounce) can pinto beans, drained & rinsed
1 can whole kernel corn, drained
1 can chopped green chilies
1 can Rotel tomatoes
2 teaspoons chili powder
1 teaspoon cumin
1 clove minced garlic
½ teaspoon dried oregano
½ teaspoon crushed red pepper
12 (6 inch) corn tortillas
2 cups shredded cheddar cheese
Directions:
Directions:
Preheat oven to 350º. Spray 9x13 baking dish with cooking spray.

Heat a large (12 inch) skillet over medium heat. Cook beef and onion in skillet till completely browned. Drain off grease. Stir in tomato sauce, beans, Rotel, corn, green chilies, chili powder, cumin, garlic, oregano and red pepper. Reduce heat to medium-low and simmer, stirring occasionally, for 5 minutes.

Spread 2 cups of beef mixture in baking dish. Top with 6 tortillas, overlapping as needed. Spread another 2 cups beef mixture over tortillas, then sprinkle with 1 cup cheese. Top with remaining tortillas, beef mixture and cheese. Bake till heated, 30 to 35 minutes.

 

 

 

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