Quesadilla casserole

First of all, thank you so much for all your great comments on Tuesdays post about my 3 month grocery challenge. I am super excited to start saving some grocery money and to keep you updated on things that are and aren’t working! I heard from a lot of you that you would like to see your monthly grocery budget be less and so if you find something that works, make sure you share with me too!

And second of all, any local bloggers –> Mark your calendars for another MN blogger get-together on June 2nd. Smile We are planning to meet up at Yogurt Lab near Lake Calhoun and then go for a walk around the lake afterwards. Time TBD.

Ok, now –> Are you ready for an awesome meal? Like, seriously, you need to make this! Layers of cheese, beef, tortillas, corn.. . all baked up and melty deliciousness. Winking smile 

The best part of this meal – you can make it and eat it right away – or make it and freeze it for later. Laura and I made a double batch of this when she visited for a weekend in September – one pan for her and one for us. I finally pulled it out of the freezer last week and I am so upset I waited so long to eat it!

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The original recipe is from this website. And she recommends making 2 batches at once, one to eat that night and one to freeze –> totally going to do this next time! Such a great idea.

Here is our version that we made:

Quesadilla Casserole
1 lb ground beef
1/2 cup chopped onion
2 tsp chili powder
1 tsp ground cumin
1 tsp dried minced garlic
1/2 tsp oregano
1/2 tsp crushed red pepper (optional)
16 oz tomato sauce 
1 can (8 3/4 oz) whole kernel corn, undrained
1 can (4 1/2 oz) green chilies, undrained
6 flour tortillas (8 inch size)
2 cups shredded Cheddar Cheese

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Directions:
1. Brown beef and onion in a large skillet on medium-high. Add tomato sauce, beans, corn and green chilies. Mix well. Stir in all of the spices except the red pepper. Bring to a boil, reduce heat low and simmer 5 minutes. Add red pepper to taste if desired.
2. Spread 1/2 cup of the beef mixture on bottom of 9X13 pan (sprayed with pam).  Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef and cheese. 

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You can tell how long it has been in the freezer. . . check out our little helper hanging out in his jumper!

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Cooking Instructions
(If frozen –thaw first… take out of the freezer the day before) Bake uncovered at 350 degrees for 15-20 minutes or until heated through. Let stand 5 minutes before serving.

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Check out those layers. . . and melty cheese. YUM!

Perfect served with avocado, sour cream, and lots of salsa! Also, perfect for the May 1st snow storm we had in MN!! Winking smile 

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4 Comments

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4 Responses to Quesadilla casserole

  1. On my, this looks delicious! Thanks for sharing. Will definitely have to try. When I make lasagna, I always make two pans. One for now, one to freeze for later. It’s much easier that way, although it never stays in the freezer for very long!
    Nicole @ Work in Sweats Mama recently posted..Confessions of a Blogger Newbie: Facebook FailMy Profile

    • KT

      Yes – I need to start doing that more often too – make one and freeze one. such a good idea!!

  2. That looks SO tasty! It’s like Mexican Lasagna!
    Stephanie@nowirun.com recently posted..The Color Vibe is Tomorrow!My Profile

    • KT

      Yes – it totally is! I actually bought all the ingredients to make another double batch here in the next few days. Eat one, freeze one!