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!!
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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