Quesadilla Casserole

Southwest Steak Tacos

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Servings: 8

Source: McCormick®

Ingredients:

  • 2 tsp McCormick chili powder*
  • 1 tsp McCormick ground cumin*
  • 1 tsp McCormick minced garlic*
  • ½ tsp McCormick oregano leaves*
  • ½ tsp McCormick crushed red pepper* (optional)
  • 1 lb lean ground beef
  • ½ cup chopped onion
  • 2-8 oz cans tomato sauce, salt free
  • 1-15 oz can black beans, drained and rinsed
  • 1-8.75 oz can whole kernel corn, not drained
  • 1-4.5 oz can chopped green chiles, not drained
  • 6 flour tortillas, 8-inch
  • 2 cups (8 oz) shredded cheddar cheese

*TIP: Purchase McCormick® Recipe Inspirations pre-measured spice card for this recipe for quick alternative.

Serving Nutritionals

calories 370
calories from fat 140
total fat 15g
saturated fat 7g
trans fat 0g
cholesterol 60mg
sodium 780mg
total carbohydrate 37g
dietary fiber 6g
sugars 7g
protein 24g
vitamin A 15%
vitamin C 20%
calcium 30%
iron 20%

Directions:

  1. Brown beef and onion in large skillet on medium-high heat; drain. Add tomato sauce, beans, corn and green chiles; mix well. Stir in chili powder, ground cumin, minced garlic and oregano leaves. Bring to boil. Reduce heat to low; simmer 5 minutes. Add red pepper to taste, if desired.
  2. Preheat oven to 350°F.
  3. Spread ½ cup of beef mixture on bottom of 13x9x2-inch baking dish sprayed with no-stick cooking spray. Top with 3 of the tortillas, overlapping as needed. Layer with ½ of the remaining beef mixture and ½ of the cheese. Repeat with remaining tortillas, beef mixture and cheese.
  4. Bake in oven 15 minutes or until heated through. Let stand 5 minutes before serving.