Tuesday, May 4, 2010

Cinco De Mayo - Quesadilla Casserole

This recipe comes to you from McCormick Recipe Inspirations - my nomination for the best new grocery product idea for 2010.  This will make the perfect dinner for your Cinco De Mayo.

2 tsp chili powder
1 tsp ground cumin
1 tsp minced garlic
1/2 tsp oregano leaves
1/2 tsp crushed red pepper
1 lb ground beef
1/2 cup chopped onion
1 can (15 oz) tomato sauce
1 can (15 oz) black beans
1 can (8 3/4 oz) whole kernel corn (undrained)
1 can (4 1/2 oz) chopped green chilies (undrained)
6 flour tortillas (8")
2 cups shredded Cheddar cheese

Brown beef and onion in large skillet on medium-high heat; drain.  Add tomato sauce, beans, corn and green chilies; mix well.  Stir in all of the spices except red pepper.  Bring to boil  Reduce heat to low; simmer 5 minutes.  Add red pepper to taste, if desired.

Spread 1/2 cup of the beef mixture on bottom of 13 x 9" baking dish sprayed with non-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.

Bake in preheated 350 degree oven 15 minutes or until heated through.  Let stand 5 minutes before serving.

Note:  I don't add the chilies - it's a matter of preference.  They are just a little too hot for my taste.

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