Quesadilla Casserole

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At work every so often we sponsor a cooking school. The community seems to like it and the employees often get to sample a few of the leftover goodies. On one of these occasions, I acquired a recipe for Quesadilla Casserole. I was impressed. It turned out to be easy, cheap and had lots of flavor. I had to modify it a bit to my taste, but even the boys were into it once they got past the black beans (I don't use them often). So here's to a quick and easy. . .

Quesadilla Casserole
1 lb. ground beef (or 1/2 lb. beef, 1/2 sausage)
1/2 cup chopped onion
1/2 cup chopped green or bell pepper
2 can (8 oz) tomato sauce
1 can 15 oz. black beans, rained and rinsed
1 can 8 oz. whole kernel corn, undrained
1 can 4 oz. green chilies (optional)
1 T. chili powder
1 t. cumin
1 T. garlic, minced
1 t. oregano
1/4 t. crushed red pepper (optional)
6 flour tortillas (8 in)
2 cups shredded cheddar jack cheese

Brown beef, onion, bell peppers and crushed red pepper, if using, in large skillet on medium heat; drain. Add tomato sauce, beans, corn and green chiles, mix well. Stir in all of the spices. Bring to boil. Reduce heat to low simmer 5 minutes.
Spread 1/2 beef mixture on bottom of 13x9x2 in. baking dish sprayed with no-stick cooking spray. Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the cheese. Repeat with remaining tortillas, beef mixture and cheese.
Bake in preheated 350 oven 15 min. or until heated through. Let stand 5 minutes before serving.  Serves 8.

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