Cookin' Outdoors with Johnny Nix                                
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Quesadilla Casserole

3 pounds ground beef
2 whole large onions finely chopped
1 red bell pepper chopped
2 cans tomatoes 15 oz, petite diced (don’t drain)
2 cans green chilies 4 oz
1 can black beans 15 oz  (drain)
1 can whole kernel corn 15 oz (drain)
2 teaspoons cumin ground
2 teaspoons garlic fresh minced
4 teaspoons chili powder
1 teaspoon oregano dried
6 whole flour tortillas
1 cup sharp cheddar cheese shredded
1 cup mexican cheese shredded
1/2 cup sour cream (optional)
1 large can of enchilada sauce

Brown beef, onion, garlic, and red pepper in large skillet. Salt and pepper to taste. Drain any grease. Add both cans of tomatoes, enchilada sauce, beans, corn and green chiles; mix well.  Stir in all the spices. Bring to boil.  Reduce heat to low; Simmer 5 min.  Mix the cheeses together.  Spread 1/2 cup of beef mixture on bottom of 9x13x2 casserole dish that has been sprayed with non-stick cooking spray, or in the bottom of a 12 inch Dutch Oven that has been well greased or lined.  Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 the cheese. Repeat with remaining tortillas, beef mixture and cheese.  Bake in preheated 350 degree oven 30 min.  Or hang over medium high heat with top coals for about 30 minutes or until the mixture starts bubbling. Let stand 5-10 min before serving. Cut into as large a portion as you want. May be topped with sour cream, if desired.