Quesadilla Casserole

Adapted from McCormick

1 lb ground turkey or beef
1/2 medium yellow onion, chopped
2 cans (8 oz each) tomato sauce
1 can (15 oz) black beans, drained and rinsed
1 cup frozen whole kernnal corn
1 can (4 1/2 oz) chopped green chilies, undrained
1 Tlb chili powder
2 tsp ground cumin
1 tsp garlic salt
1/2 tsp oregano leaves
1/2 tsp crushed red pepper (optional)
6 corn tortillas
1-2 cups shredded cheddar cheese

1. Brown turkey/beef and onion in a large skillet on medium-high heat; drain if needed. Add tomato sauce, beans, corn, and green chilies; mix well. Stir in all of the spices except for the red pepper. Bring to a boil. Reduce heat to low and simmer 5 minutes. Add red pepper to taste if desired.

2. Spread 1/2 cup of the beef mixture on the bottom of a 13x9x2 inch baking dish sprayed with no-stick cooking spray. 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 mixture, and cheese.

3. Bake in a preheated oven at 350 degrees for 15 minutes or until heated through. Let stand 5 minutes before serving.