*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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!!
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.
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.
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.
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.
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!
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.