Quesadilla Casserole

I was looking for something to make for dinner one night & a friend suggested the McCormick's Quesadilla Casserole. Well, that would be all fine & dandy if the stores I shopped at sold those pre-packaged things. However, they don't & i had all the ingredients in my spice cabinet, so I was good to go. This was a pretty good recipe. The flour shells, were soft. They were more gummy when i reheated it for lunch. I would suggest either getting those tortilla strips to go over the top, or crumble some corn chips over the top to give it a crunch factor. I did have it as a "dip" one day for a snack.


The spices you will need
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. minced garlic
1/2 tsp. oregano leaves
1/2 tsp. crushed red pepper (seen below)

You will also need:

1 lb. ground beef
1/2 cup chopped onion
2 cans (8 oz. each) tomato sauce
1 can (15 oz.) black beans, drained and rinsed
1 can (8 3/4 oz) whole kernel corn, undrained
1 can (4 1/2 oz) chopped green chiles, undrained
9 flour tortillas (8-inch)
2 cups shredded cheddar cheese

Directions:

Brown the beef and chopped onion in a large skillet over medium-high heat; drain.
Add tomato sauce, beans, corn, green chiles.
Mix well. Stir in all of the spices except the red pepper. Bring to a boil. Reduce heat to low and simmer for five minutes. Add red pepper to taste, if desired.
Sprinkle a scant amount (not even a cup) of the beef mixture into a greased 9x13x2 glass baking dish. Sprnkle with cheese. Then layer the rest of the dish in three equal layers of this order: 3 flour tortillas (overlap them), beef mixture, cheese.
Bake for 15 minutes at 350 degrees.
Let stand 5 minutes before cooling.