Mexican Quesadilla Casserole

• 1 pound ground beef
• 1/2 cup chopped onion
• 1 (15-ounce) can tomato sauce
• 1 (15.5 ounce) can black beans, drained and rinsed
• 1 (15-ounce) can diced tomatoes with lime juice and cilantro
• 1 (8.75 ounce) can whole kernel corn, drained or 1 cup frozen corn
• 1 (4.5 ounce) can chopped green chiles, drained
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper
• 12 (6-inch) corn tortillas
• 2 cups shredded cheddar cheese.

1.  Preheat oven to 350 F.  Spray a 9 x 13-inch baking dish with cooking spray.

2.  Heat a large skillet over medium-high heat.  Cook beef and onion in hot skillet, stirring and breaking up any lumps until beef is completely browned.  Drain off any grease.

3.  Stir in tomato sauce, beans, diced tomatoes, corn, green chiles, chili powder, cumin, garlic, oregano, and red pepper.  Reduce heat and simmer 5 minutes.  Stir occasionally.

Spread 2 cups beef mixture in baking dish.  Top with 6 tortillas, overlapping as needed to fit.  Spread another 2 cups beef mixture over tortillas, then sprinkle with 1 cup cheese.  Top with remaining tortillas, beef mixture, and cheese.  Casserole can be assembled 1 day ahead and stored in refrigerator.

4.  Bake until heated through and cheese is melted, 30-35 minutes.  Let cool 5 minutes before serving.