Recipe by MEL ;D
"This is so easy and yummy!"
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1 (15 ounce) can
1 (15 ounce) can
black beans, rinsed and drained
1 (14.5 ounce) can
diced tomatoes with lime juice and cilantro (such as RO*TEL®)
1 (8.75 ounce) can
whole kernel sweet corn, drained
1 (4.5 ounce) can
chopped green chiles, drained
red pepper flakes
shredded Cheddar cheese
So good on a cold night!! Fast to prepare, only bakes for 15 min. Used a combo of jalapeño monterey jack and cheddar, added just a touch of salt, used all the red pepper flakes and my 7 year old really liked it. Had to make the lime juice and cilantro tomatoes out of a pint my own- seemed to work!!
Since this recipe is straight from McCormick Recipe Inspirations and not created from whoever posted it and taking credit for it, I am giving this a 3 star. It is a great recipe but McCormick deserves the 5 stars!
This went great with sour cream!
We LOVE this recipe!! When my kiddos are eating with us we skip the red pepper flakes but they are still yummy too! I make three layers and add half a cup if cheese to the top! You'll love it!
Soooo good! I made this with ground turkey and low carb tortillas for a low fat option. It was sooo delicious. When there was just a tiny bit of leftovers left, I through it in with some spinach and salsa for a taco salad.
I've made this twice now within two weeks and find it a nice improvement over a hamburger helper type meal. Very easy and tasty and enjoyed by all. It's more of a mexican lasagna than quesadialla. We serve it with a salad on the side and it's a wonderful combination.
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Quesadilla Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 191
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