Quesadilla Casserole

Quesadilla Casserole 1 pound ground beef 1/2 cup chopped onion 2 cans (8 ounces each) tomato sauce 1 can (15 ounces) black beans, drained and rinsed 1 can (8 3/4 ounces) whole kernel corn, undrained 1 can (4 1/2 ounces) chopped green chiles, undrained 2 teaspoons Chili Powder 1 teaspoon Cumin, Ground 1 teaspoon Garlic, Minced 1/2 teaspoon Oregano Leaves 1/2 teaspoon Red Pepper, Crushed 6 flour tortillas, (8-inch) 2 cups shredded Cheddar cheese Preheat oven to 350°F. Brown beef and onion in large skillet on medium-high heat; drain. Add tomato sauce, beans, corn and green chiles; mix well. Stir in all of the seasonings. Bring to boil. Reduce heat to low; simmer 5 minutes. Spread 1/2 cup of the beef mixture on bottom of 13x9x2-inch baking dish sprayed with no 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.