1 package McCormick® Recipe Inspirations Quesadilla Casserole
1 pound ground beef
1/2 cup chopped onion
1 can (15 ounces) black beans, drained and rinsed
1 can (8 3/4 ounces) whole kernel corn, undrained
1 can Rotel w/chopped green chiles, undrained*
2 cups shredded Cheddar cheese
1 small can sliced black olives*
I borrowed the meat mixture part of this recipe from the McCormick recipe packet. The Quesadilla Casserole is fabulous too. My Nacho recipe is a little faster. * indicates changes I make from the original ingredient list. If you can find the spice package at your local store, it saves you from having to measure the spices separately.
Brown beef and onion in large skillet on medium-high heat; drain. Add Rotel, beans, corn, black olives and mix well. Stir in all of the Spices. Bring to boil. Reduce heat to low; simmer 5 minutes. Add Red Pepper flakes to taste, if desired.
Spread tortilla chips onto a cookie sheet (with sides) or a pizza pan. Spoon mixture onto tortilla chips (as much or as little as you want. Mixture reheats really well, so this recipe is great for leftovers.) Top with cheddar cheese. Place under broiler until cheese is melted. Serve with sour cream.
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