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.
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.
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