Mexican Quesadilla Casserole Recipe

Delicious and satisfying. My husband loved it and wants to include it in our regular meals. I used a whole onion and swapped the canned chile for a fresh Anaheim pepper. I also added a splash of lime juice and about 1/4 cup of chopped cilantro. Make sure to double-check the measurements and specify the tortilla size. I used two layers of two 8-inch flour tortillas (4 in total) this time, but I might try crispy corn tortillas next. You'll need a large skillet as the sauce filled up my 10-inch cast iron pan to the top.

I made this dish for Christmas. I used 8 flour tortillas, with 2 as the base layer in the casserole dish before following the layering instructions. It baked for approximately 30 minutes. I switched canned pinto beans for black beans as my family prefers them. I also added a touch of cilantro and fresh lime juice. The family thoroughly enjoyed it, and my wife is already looking forward to me making it again.

I changed things up by using tortillas as the base layer instead of beef, and they turned out beautifully crispy. I added chipotle pepper flakes and cayenne along with all the other spices before baking them for 20 minutes.

Overall, this recipe is a convenient and simple option, perfect for quick dinners on busy work or school days. Following a tip from another reviewer, I swapped out tomato sauce for red enchilada sauce and amped up the herbs and spices, omitting the red pepper flakes. Next time, I'll tweak the layering by starting with tortillas, then adding the meat mixture and cheese. While the top layer of cheese-covered tortillas was a bit hard to cut through, I believe adding crushed tortilla or corn chips as the final layer would provide a satisfying crunch and make serving easier. It's worth noting that the recipe yields a generous portion, so consider halving it if cooking for a small group. Personally, I now have plenty leftover for two more meals.

We had a great time enjoying this dish on a Saturday movie night with sour cream, salsa, and tortilla chips. I opted for corn tortillas that I quickly fried in vegetable oil and increased the quantity to 10 tortillas. I also squeezed in some lime juice and added chopped cilantro to a standard can of diced tomatoes. Instead of using canned chilis, I diced a whole jalapeno and minced garlic for extra flavor. This recipe will definitely be a repeat in our household.

I only used half a can of corn, which was more than enough. I substituted ground turkey and green enchilada sauce for the tomato sauce. I also mixed in refried beans with some sour cream and layered it like ricotta in lasagna :) Next time I make this, I will toast the low-carb tortillas in a pan before assembling, as they did become a bit soggy, but still delicious!

I substituted ground turkey and fire-roasted tomatoes in this recipe. Cilantro isn't a hit in our household, so we left it out. We also opted for corn tortillas, which are a beloved choice among my family members.

I substituted a Mexican cheese blend for cheddar (to reduce the fat) and omitted the red pepper flakes. The result was fantastic! I'll definitely keep this recipe and experiment with other variations.

This dish was really delicious! My husband loved it so much, he requested it to become a regular on our menu! The only adjustments I made were with the tortillas and green chilies since I didn't have them on hand and didn't want to make a trip to the store. Instead, I opted for crumbled tortilla chips. I also reduced the amount of cumin to just 1/2 teaspoon. I was unsure about adding oregano, but went ahead with it, and the flavors turned out fantastic. This meal was packed with delicious flavors, and I will definitely be making it again! Thank you for sharing the recipe!

I prepared this dish for my family and it was a hit! I followed the recipe step by step, with the only variation being that I covered it for 25 minutes, then continued cooking uncovered for another 8 minutes. The result was fantastic!