Quesadilla Casserole (Freezer Meal)

quesadilla casserole freezer meal

Quesadilla Casserole. I make my freezer meals 2 ways. One way is to just make them all in a 2 day process. Compile my list, shop, and do meat prep.

Then the next day I assemble them. The other way I like to do it is over the course of a week or two.

I buy the ingredients enough to double the recipes, then I make one for dinner and just double it and put one away in the freezer.

Then by the end of about 2 or 3 weeks, you have 10 meals frozen in the freezer ready to go for later. Your meals will do well in the freezer for 2-4 months.

Quesadilla Casserole
1 lb ground beef
½ cup chopped onion
2 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon dried minced garlic
½ teaspoon oregano
½ teaspoon crushed red pepper (optional)
16 oz tomato sauce
1 can (15 oz) black beans, drained and rinsed
1 can (8 ¾ oz) whole kernel corn, undrained
1 can (4 ½ oz) green chilies, undrained
6 flour tortillas (8 inch size)
2 cups shredded Cheddar Cheese

1. Brown beef and onion in a large skillet on medium-high. Add tomato sauce, beans, corn and green chilies. Mix well. Stir in all of the spices except the red pepper. Bring to a boil, reduce heat low and simmer 5 minutes. Add red pepper to taste if desired.
2. Spread ½ cup of the beef mixture on bottom of 9X13 pan (sprayed with pam). I like to use the foil pans for freezer meals. 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 and cheese.
3. Double wrap with heavy duty foil and label.

Cooking Instructions: Thaw and bake uncovered at 350 degrees for 15-20 minutes or until heated through. Let stand 5 minutes before serving.


We put sour cream on ours. Guacamole would be yummy on it too.

Liked my Quesadilla Casserole? Read 30 Best Fiesta Recipes

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  1. Hi. I´ll sugest not to use flour tortillas for a recipe like this, because when they get moistures, they get soggy ( im mexican and i know.what i´m talking about) It´s better use corn tortillas, but firs pass the corn tortillas with hot oil (not to fry them, just to get them soft)

  2. Corn tortillas won't get as soft, or soggy, like the flour tortillas will. And if you are not a big fan of wheat (I get a bit nauseated when I eat wheat) the corn tortillas are a great substitute!

  3. This was delicious!! Thanks for sharing :o) Made one for dinner tonight, one for the freezer for a busy day. Used whole wheat tortillas and Mexican blend shredded cheese. Yum!

  4. I'm cooking for two at home and three separate college students. I bought several mini loaf pans to do my freezer cooking. Does anyone have suggestions on altering the baking time? I thought I would also freeze some in muffin tins. Labeling "bake until done" is fine for me, but I don't know about my college students 😉

  5. The tortillas should just be put in whole. You can overlap them when needed.

  6. Oh, and I prepared this Sunday, and had planned to pull it back out Wed/Thur, can't stop thinking about how amazing it tasted so was going to just cook it tonight...then I realized I had to thaw it...and now I'm sad. 🙁 Guess I'll have to wait until tomorrow....

  7. I live by myself and only cook for one, wish I would have been smart enough to have bought two 8x8 pans and had multiple freezer meals, instead of the one 9x13 i will probably not get through. Lesson Learned 🙂

  8. kham1211, yes, corn tortillas works just fine. I have made it that way twice. And I agree, the texture is really nice.

  9. Just assembled and put in the freezer...will know how it turned out Wednesday! I'll tell you what, with the addition of a little salt to the meat mix, I could eat that stuff in a bowl with a spoon! It was very yummy!

  10. Do think this will work well with corn tortillas instead of flour? I like the texture better and they don't get quite as gummy.

  11. And yes, this is a great one to assemeble and set in the fridge. I have done that when I am expecting guests or a busy day. You are smart to think ahead 🙂

  12. Melissa H- I didnt think they were too soggy. They do get softer when you cook them but they werent mushy or anything like that. Let me know what you think.

  13. I want to make this and freeze, but am afraid that the tortillas will become soggy. Has this happened to anyone?


  14. i wouldn't cook before freezing. all ingredients are precooked before assembling so just thawing and heating through should be fine. also, to the poster above, i've done that with other recipes before. i don't see why you couldn't do it with this one! all you're doing is skipping the freezing step...

  15. Do you think it would be OK to assemble this, refrigerate, then bake the next day for dinner? We're going out of town and I thought this would be a nice pre-assembled easy dinner to bring!

    1. Since the author seems to be MIA, I will answer. No, don't cook before freezing.

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