Wednesdays Unplugged – Mexican Quesadilla Casserole



"Every aspect of our lives is, in a sense, a vote for the kind of world we want to live in." ~ Frances Moore Lappe

 NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!

One grandson was home sick this week, so that family was absent and Wednesday night was quieter… a good time for question cards and playing with the awesome table tiles we got for Christmas from my cousin in NYC. Funny thing is… they got the same tiles from each of their sons, all not knowing all three had purchased the same thing!


We had a Mexican week last week and most of this quesadilla casserole from became leftovers because the taco bar dominated the evening. It turns out I was very grateful… have been loving and craving these leftovers all week! It has a spicy kick.


  • 1 pound ground beef Mexican quesadilla casserole
  • 1/2 cup chopped onion
  • 15-ounce can tomato sauce
  • 15-ounce can black beans, rinsed and drained
  • 14.5-ounce can diced tomatoes with line juice and cilantro (such as RO*TEL)
  • 8.75-ounce can whole kernel sweet corn, drained
  • 4.5 ounce can chopped green chiles, drained
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 6 flour tortillas
  • 2 cups shredded Cheddar cheese

Preheat oven to 350 degrees F. Prepare a 13 x 9 inch baking dish with cooking spray.

Cook and stir beef and onion in a large skillet until beef is completely browned, 5-7 minutes. Drain and discard grease.

Stir in tomato sauce, black bean, diced tomatoes, corn, chopped green chiles and season with chili powder, cumin, garlic, oregano and red pepper flakes. Reduce heat to low and cook at a simmer for 5 minutes.

Spread about 1/3 of beef mixture on the bottom of the prepared baking dish; top with 3 tortillas, overlapping as needed. Spread another 1/3 of the beef mixture over the tortillas. Sprinkle 1 cup Cheddar cheese over the beef. Finish with layers of remaining tortillas, beef mixture and Cheddar cheese, respectively.

Bake in preheated oven until heated throughout and cheese is melted, about 15 minutes. Cool 5 minutes before serving.

Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks


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I love what I do! Highly insightful, analytical and creative, there is nothing I love more than helping you find the right solution for your real estate transition. My mission is to serve my clients with honesty and integrity, exceeding their expectations in service and support… and to help others by donating a portion of every transaction to Habitat for Humanity.

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