Quesadilla Casserole

My Dad will not eat anything that has any heat, so we had to change this up a bit!

adapted from McCormick's Recipe Inspirations

1 tsp. chili powder
1 tsp. ground cumin
1 tsp. minced garlic
1/2 tsp. oregano
1/4 tsp. red pepper flakes
1 lb. lean ground beef
1/2 c chopped onion
16 oz. tomato sauce
15 oz. can black beans, drained and rinsed
8 3/4 oz. can whole kernel corn, undrained
4 1/2 oz. can chopped green chiles, undrained
6 8-inch flour tortillas
2 c freshly shredded cheddar cheese

Preheat oven to 350 degrees.

Brown beef and onion in a large skillet over medium-high heat; drain. Add tomato sauce, beans, corn and green chiles; mix well. Stir in all of the spices except red pepper. Bring to a boil. Reduce heat to low; simmer 5 minutes. Add red pepper.

Spread 1/2 c of the beef mixture on the bottom of a 9x13 baking dish sprayed with non-stick cooking spray. Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef mixture, and cheese.

Bake 15 minutes or until heated through. Let stand 5 minutes before serving.

Serves 8.