Friday, November 4, 2011

Beef Quesadilla Casserole

This recipe comes together quickly and is hearty and tasty -- three of my favorite things. You could make it meatless or swap out the beef for ground venison or ground turkey.

The recipe is from spice company McCormick. I found it in their Recipe Inspirations line -- pre-measured spices in a pack with the recipe on the back. You do not have to have the Recipe Inspirations product to make this recipe. I have included the measurements for you below. From that line, I would like to try their version of the Indian dish, Chicken Tikka Masala.



BEEF QUESADILLA CASSEROLE


Makes 8 servings.

Prep Time: 15 minutes

Cook Time: 25 minutes

1 pound ground beef
1/2 cup chopped onion
2 cans (8 ounces each) tomato sauce
1 can (15 ounces) black beans, drained and rinsed
1 can (8 3/4 ounces) whole kernel corn, undrained
1 can (4 1/2 ounces) chopped green chiles, undrained
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon minced garlic
1/2 teaspoon oregano leaves
1/2 teaspoon crushed red pepper (optional -- to your taste)
6 flour tortillas (8-inch)
2 cups shredded Cheddar cheese


Preheat oven to 350°F. 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 to taste, if desired.

Spread 1/2 cup of the beef mixture on bottom of 13x9x2-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.

Bake 15 minutes or until heated through. Let stand 5 minutes before serving.

per serving
Calories: 391; Fat: 19 g; Carbohydrates: 31 g; Cholesterol: 63 mg; Sodium: 950 mg; Fiber: 4 g; Protein: 24 g

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