This is so easy and yummy!

Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
5 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.

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  • Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is completely browned, 5 to 7 minutes; drain and discard grease.

  • Stir tomato sauce, black beans, diced tomatoes with lime juice and cilantro, corn, and chopped green chiles into the ground beef mixture; season with chili powder, cumin, garlic, oregano, and red pepper flakes. Reduce heat to low and cook mixture at a simmer for 5 minutes.

  • Spread about 1/2 cup beef mixture into the bottom of the prepared baking dish; top with 3 tortillas, overlapping as needed. Spread another 1/2 cup beef mixture over the tortillas. Sprinkle 1 cup Cheddar cheese over beef. Finish with layers of remaining tortillas, beef mixture, and Cheddar cheese, respectively.

  • Bake in preheated oven until heated throughout and the cheese is melted, about 15 minutes. Cool 5 minutes before serving.

Nutrition Facts

493 calories; protein 26.6g 53% DV; carbohydrates 50.1g 16% DV; fat 21.2g 33% DV; cholesterol 65.1mg 22% DV; sodium 1423.4mg 57% DV. Full Nutrition

Reviews (286)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/17/2014
So good on a cold night!! Fast to prepare, only bakes for 15 min. Used a combo of jalapeño monterey jack and cheddar, added just a touch of salt, used all the red pepper flakes and my 7 year old really liked it. Had to make the lime juice and cilantro tomatoes out of a pint my own- seemed to work!! Read More
(57)

Most helpful critical review

Rating: 2 stars
01/15/2016
The flavor was really good, but the flour tortillas turned go a gooey nasty mess! I will make this again, just use crisped corn tortillas or tortilla chips. Read More
(27)
381 Ratings
  • 5 star values: 263
  • 4 star values: 89
  • 3 star values: 20
  • 2 star values: 8
  • 1 star values: 1
Rating: 5 stars
02/16/2014
So good on a cold night!! Fast to prepare, only bakes for 15 min. Used a combo of jalapeño monterey jack and cheddar, added just a touch of salt, used all the red pepper flakes and my 7 year old really liked it. Had to make the lime juice and cilantro tomatoes out of a pint my own- seemed to work!! Read More
(57)
Rating: 5 stars
12/02/2015
Instead of Rotel, I used 15 oz can of fire roasted tomatoes and along w the black beans I used 1.5 cans fat free refried because I used 1.5 lbs ground chuck. Added salt and increased the other seasonings, extra grated cheddar and topped w crushed tortilla chips and sliced black olives since I stuck with the 6 flour tortillas. Baked a little longer as I added the chip topping and olives later. Very good and fast and doesn't dirty up a ton of pans! Next time I may serve atop a bed of shredded lettuce for a healthier one dish meal, tostada style. Read More
(56)
Rating: 5 stars
06/09/2014
Soooo good! I made this with ground turkey and low carb tortillas for a low fat option. It was sooo delicious. When there was just a tiny bit of leftovers left, I through it in with some spinach and salsa for a taco salad. Read More
(40)
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Rating: 5 stars
01/15/2016
This is SO Good! I doubled the recipe using 2 lbs of ground Turkey instead of beef and nobody knew the difference. Had such a good flavor with the turkey. However, I only used one can of the Black Beans and One can of the Corn. I could only find the RoTel w/green chilies, so I chopped fresh cilantro and added the juice of one lime. I used soft yellow corn tortillas so it's Gluten Free. I layered it like this: a generous layer of the Turkey mixture, then shredded Mexican cheese blend, on top of that. Then 6 Tortillas. Layered the rest of the meat mixture . Then another 6 Tortillas. Added Mexican Cheese blend on top of the tortillas. Baked for 20 min. Sprinkled sliced black olives on the top. Served with sour cream. Everyone loved it. Read More
(34)
Rating: 2 stars
01/15/2016
The flavor was really good, but the flour tortillas turned go a gooey nasty mess! I will make this again, just use crisped corn tortillas or tortilla chips. Read More
(27)
Rating: 5 stars
05/05/2015
This was so easy to make and such a tasty dish. I had my doubts about it, but thought I would try it based on the reviews. I omitted the corn because my husband isn't crazy about it, but it was delicious. I love these kind of recipes that taste like you spent a lot of time making it, but are really a quick dinner option. This is going into my recipe box and I have already shared it with others. Read More
(24)
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Rating: 5 stars
08/10/2014
I've made this twice now within two weeks and find it a nice improvement over a hamburger helper type meal. Very easy and tasty and enjoyed by all. It's more of a mexican lasagna than quesadialla. We serve it with a salad on the side and it's a wonderful combination. Read More
(24)
Rating: 5 stars
01/15/2016
My family has been making this since the 1960's without the beans and corn. I have added the corn and also have used corn tortillas. We make it in a deep casserole with large tortillas and only the Rotel tomatoes. We layer a little meat sauce on the bottom then a tortilla, meat sauce, cheese, tortilla, etc. We got this recipe from a friend in 1960 -- long time and long loved. It is a great, quick dinner recipe with a salad. Love it!! Read More
(19)
Rating: 5 stars
12/31/2016
I made it just as published, as I believe all recipes should be before they are modified. This was truly awesome, I cannot lie. The whole family, from grandparents to toddlers, loved this. A great blending of flavours, and all from things you already have in your pantry! Win, win! Read More
(17)