Mexican Quesadilla Casserole

Mexican Quesadilla Casserole

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Melissa mieske 6

"This is so easy and yummy!"
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Ingredients

45 m servings 493 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 493 kcal
  • 25%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 50.1g
  • 16%
  • Protein:
  • 26.6 g
  • 53%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 1423 mg
  • 57%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
  2. Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is completely browned, 5 to 7 minutes; drain and discard grease.
  3. Stir tomato sauce, black beans, diced tomatoes with lime juice and cilantro, corn, and chopped green chiles into the ground beef mixture; season with chili powder, cumin, garlic, oregano, and red pepper flakes. Reduce heat to low and cook mixture at a simmer for 5 minutes.
  4. Spread about 1/2 cup beef mixture into the bottom of the prepared baking dish; top with 3 tortillas, overlapping as needed. Spread another 1/2 cup beef mixture over the tortillas. Sprinkle 1 cup Cheddar cheese over beef. Finish with layers of remaining tortillas, beef mixture, and Cheddar cheese, respectively.
  5. Bake in preheated oven until heated throughout and the cheese is melted, about 15 minutes. Cool 5 minutes before serving.

Reviews

56
  1. 70 Ratings

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Most helpful positive review

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 o...

Most helpful critical review

The flavor was really good, but the flour tortillas turned go a gooey nasty mess! I will make this again, just use crisped corn tortillas or tortilla chips.

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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 o...

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...

Instead of Rotel, I used 15 oz can of fire roasted tomatoes and along w the black beans I used 1.5 cans fat free refried because I used 1.5 lbs ground chuck. Added salt and increased the other ...

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 quesadia...

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!

This was so easy to make and such a tasty dish. I had my doubts about it, but thought I would try it based on the reviews. I omitted the corn because my husband isn't crazy about it, but it wa...

I omitted the green chilies and used one can of (6oz) tomato sauce(1 can of water from the sauce can and used a 1/2 of taco seasoning with 1/4 the water. (Note, the recipe calls for 2 cans of s...

this was delicious!! next time i might try corn tortillas instead of flour, the flour ones got kind of mushy.

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