Prep: 15 mins | Cook: 25 mins | Additional: 5 mins | Total: 45 mins | Servings: 8 | Yield: 8 servings
A big thanks to my dear friend, Angela, for teaching me this recipe! I never thought that I could cook such an amazing dish. If I was able to do it, I am sure that you can as well. Give it a try. Enjoy!
INGREDIENTS :
- cooking spray
- 1-pound ground beef
- ½ cup chopped onion
- 1 (15 ounces) can tomato sauce
- 1 (15 ounces) can black beans, rinsed and drained
- 1 (14.5 ounces) can diced tomatoes with lime juice and cilantro (such as RO*TEL®)
- 1 (8.75 ounces) can whole kernel sweet corn, drained
- 1 (4.5 ounces) can chop green chiles, drained
- 2 teaspoons chilli powder
- 1 teaspoon ground cumin
- 1 teaspoon minced garlic
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes
- 6 flour tortillas
- 2 cups shredded Cheddar cheese
DIRECTIONS :
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Apply cooking spray in a 13×9-inch baking dish.
Step 3: Place a large skillet on the stove and turn the heat to medium-high.
Step 4: Add in the beef and onion, then cook for about 5 to 7 minutes or until greasy. Remove the accumulated grease from the skillet.
Step 5: Add in the black beans, diced tomatoes, lime juice, tomato sauce, chopped green chiles, and corn into the skillet. Stir until well mixed.
Step 6: Sprinkle cumin, garlic, oregano, chilli powder, and red pepper flakes for seasoning.
Step 7: Simmer for 5 minutes on low heat.
Step 8: Transfer half cup of the mixture into the greased baking dish. Press the mixture on the bottom.
Step 9: Place 3 tortilla chips on top and sprinkle a generous amount of Cheddar cheese over the tortillas. Repeat these steps until all the ingredients are arranged in layers.
Step 10: Place inside the preheated oven and bake for 15 minutes or until the cheese has melted completely.
Step 11: Remove from the oven and let it sit at room temperature to cool.
Step 12: Serve and enjoy!
Nutrition Facts:
Per Serving: 493.4 calories; protein 26.6g 53% DV; carbohydrates 50.1g 16% DV; fat 21.2g 33% DV; cholesterol 65.1mg 22% DV; sodium 1423.4mg 57% DV.
MEXICAN QUESADILLA CASSEROLE
Ingredients
- cooking spray
- 1-pound ground beef
- ½ cup chopped onion
- 1 (15 ounces) can tomato sauce
- 1 (15 ounces) can black beans, rinsed and drained
- 1 (14.5 ounces) can diced tomatoes with lime juice and cilantro (such as RO*TEL®)
- 1 (8.75 ounces) can whole kernel sweet corn, drained
- 1 (4.5 ounces) can chop green chiles, drained
- 2 teaspoons chilli powder
- 1 teaspoon ground cumin
- 1 teaspoon minced garlic
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes
- 6 flour tortillas
- 2 cups shredded Cheddar cheese
Instructions
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Apply cooking spray in a 13×9-inch baking dish.
Step 3: Place a large skillet on the stove and turn the heat to medium-high.
Step 4: Add in the beef and onion, then cook for about 5 to 7 minutes or until greasy. Remove the accumulated grease from the skillet.
Step 5: Add in the black beans, diced tomatoes, lime juice, tomato sauce, chopped green chiles, and corn into the skillet. Stir until well mixed.
Step 6: Sprinkle cumin, garlic, oregano, chilli powder, and red pepper flakes for seasoning.
Step 7: Simmer for 5 minutes on low heat.
Step 8: Transfer half cup of the mixture into the greased baking dish. Press the mixture on the bottom.
Step 9: Place 3 tortilla chips on top and sprinkle a generous amount of Cheddar cheese over the tortillas. Repeat these steps until all the ingredients are arranged in layers.
Step 10: Place inside the preheated oven and bake for 15 minutes or until the cheese has melted completely.
Step 11: Remove from the oven and let it sit at room temperature to cool.
Step 12: Serve and enjoy!
