The first Cinco de Mayo celebration in the US happened in California in the 1860s. Mexican miners working in the town of Columbia received news that their countrymen were resisting French occupancy back home and had won the Battle of Puebla. The win was significant because the French army had more weaponry and men but still lost the battle to Mexico.

The 5th of May became an official national holiday in the US in 2005 despite it being only a regional holiday in the state of Puebla, Mexico. For Americans, it is the day to celebrate our neighbors, friends, and family of Hispanic heritage.

The recipe we’re making in celebration of Hispanic heritage is a quick & easily prepared crowd-pleasing casserole. Ground beef is the anchor for the meal. As with traditional quesadillas, black beans, tomatoes, green chiles, corn, cheese, and a variety of spices bring the flavor and substance to the meal. It’s a delicious way to celebrate and honor our Hispanic neighbors!

Beef Quesadilla Casserole

Beef Quesadilla Casserole (adapted from allrecipes.com) Total Time Required: 45 minutes, Prep Time: 15 minutes, Cook Time: 25 minutes, Cooling Time: 5 minutes, Yield: 8 servings

Ingredients:

• 1 pound ground beef
• 1/2 cup chopped onion
• 15 ounces tomato sauce
• 15 ounces canned black beans, rinsed and drained
• 14.5 ounces canned diced tomatoes, undrained
• 15 ounces canned whole kernel sweet corn, drained
• 4.5 ounces canned chopped green chiles, drained
• 1 teaspoon lime juice
• 1 tablespoon chopped fresh cilantro
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 large clove garlic, pressed
• 1/2 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 4 8-inch flour tortillas or 6 6-inch flour tortillas
• 2 cups (8 ounces) shredded Cheddar cheese, divided
• sour cream for serving

Directions:

Preheat the oven to 350°F. Spray a 13×9-inch baking dish with cooking spray.

Heat a large skillet over medium-high heat. Add the ground beef and chopped onion together in the hot skillet and cook until the beef is completely browned, 5 to 7 minutes. Drain and discard the grease.

Cook the beef and onions together.

Stir the tomato sauce, black beans, diced tomatoes, corn, chopped green chiles, lime juice, and cilantro into the ground beef mixture. Season the mixture with the chili powder, cumin, garlic, oregano, and red pepper flakes. Reduce the heat to low and cook the mixture at a simmer for 5 minutes.

Stir the canned vegetables, cilantro, lime juice, and seasonings into the beef mixture.

Spread 1/3rd of the beef mixture (about 2 cups) into the bottom of the prepared baking dish. Cut 2 of the tortillas into quarters to fit into the corners of the baking dish. Place 1 of the quartered tortilla pieces in each corner on top of the beef mixture.

Layer 1/3rd of the beef mixture in the baking dish then fit 4 of the quartered tortilla pieces into the corners of the dish.

Place 1 whole tortilla (or two whole 6-inch tortillas) in the center to cover the beef mixture. Spread another 3rd of the beef mixture over the tortillas.

Add 1 or 2 tortillas (depending on tortilla size) to the center of the dish to cover the filling then add another layer of the beef mixture.

Sprinkle 1 cup of the Cheddar cheese over the beef.

Top the second beef layer with half the cheese.

Add another layer with the remaining tortillas, beef mixture, and Cheddar cheese, respectively.

Add another layer of tortillas, beef mixture, and cheese to finish the casserole.

Bake the casserole in the preheated oven until it is heated through and the cheese is melted, about 15 minutes.

Bake the casserole for about 15 minutes.

Cool 5 minutes before serving. Serve with sour cream, if desired.

Lots of flavor in every forkful!

This is a great Mexican-inspired dish that feeds a crowd!  ~Linda

Beef Quesadilla Casserole (adapted from allrecipes.com) Total Time Required: 45 minutes, Prep Time: 15 minutes, Cook Time: 25 minutes, Cooling Time: 5 minutes, Yield: 8 servings

Ingredients:

• 1 pound ground beef
• 1/2 cup chopped onion
• 15 ounces tomato sauce
• 15 ounces canned black beans, rinsed and drained
• 14.5 ounces canned diced tomatoes, undrained
• 15 ounces canned whole kernel sweet corn, drained
• 4.5 ounces canned chopped green chiles, drained
• 1 teaspoon lime juice
• 1 tablespoon chopped fresh cilantro
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 large clove garlic, pressed
• 1/2 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 4 8-inch flour tortillas or 6 6-inch flour tortillas
• 2 cups (8 ounces) shredded Cheddar cheese, divided
• sour cream for serving

Directions:

Preheat the oven to 350°F. Spray a 13×9-inch baking dish with cooking spray.

Heat a large skillet over medium-high heat. Add the ground beef and chopped onion together in the hot skillet and cook until the beef is completely browned, 5 to 7 minutes. Drain and discard the grease.

Stir the tomato sauce, black beans, diced tomatoes, corn, chopped green chiles, lime juice, and cilantro into the ground beef mixture. Season the mixture with the chili powder, cumin, garlic, oregano, and red pepper flakes. Reduce the heat to low and cook the mixture at a simmer for 5 minutes.

Spread 1/3rd of the beef mixture (about 2 cups) into the bottom of the prepared baking dish. Cut 2 of the tortillas into quarters to fit into the corners of the baking dish. Place 1 of the quartered tortilla pieces in each corner on top of the beef mixture. Place 1 whole tortilla (or two whole 6-inch tortillas) in the center to cover the beef mixture. Spread another 3rd of the beef mixture over the tortillas. Sprinkle 1 cup of the Cheddar cheese over the beef. Add another layer with the remaining tortillas, beef mixture, and Cheddar cheese, respectively.

Bake the casserole in the preheated oven until it is heated through and the cheese is melted, about 15 minutes. Cool 5 minutes before serving. Serve with sour cream, if desired.