Mexican Quesadilla Casserole 1 - 1 1/2# Ground Beef 1 tsp Grill Mates Montreal Steak Seasoning 1/2 Med Yellow Onion-diced 1 pkg Taco Seasoning Mix Original 1 - 10oz RoTel Diced Tomatoes w/ lime juice & Cilantro 1 - 5.75 oz can of Jumbo black olives sliced & drained 1 - 7oz Green chilis Chopped, fire roasted & peeled 1 - Green Pepper diced 1 - 8oz Tomato Sauce 1 - 15 1/4 oz Whole Kernel Corn 1 - 15 1/4 oz Black Beans 1 1/4 tsp minced garlic 8 oz Taco Sauce mild or medium (I used mild) 1 tsp red pepper flakes 1 tsp dried oregano 1 tsp chili powder 1/4 cup Frank's Red Hot original (you might be able to skip this if you use Medium Taco Sauce) 1/4 cup On The Boarder Medium Salsa 2 cups shredded Mexican Cheddar Jack Cheese 1 pkg Old El Paso Tortillas - 8 ct. 8" diameter (6 are needed) Directions: 1.) Preheat oven to 350 degrees F. Prepare a 13x9 inch baking dish with cooking spray. 2.) Heat a large skillet over medium heat. Cook and stir beef and onion in hot skillet until beef is completely browned. 3.) Stir tomato sauce, black beans, diced tomatoes and chopped green chilis into the ground beef mixture. Season with chili powder, garlic, oregano, and red pepper flakes. Reduce heat to low and cook mixture at a simmer for 5 minutes. Taste mixture and add additional seasonings as needed. 4.) Put a thin layer of the beef mixture on the bottom of the prepared baking dish. Top with 3 tortillas. (overlap 2 whole tortillas but then break apart the 3rd tortilla to fill gaps) Spread another layer of beef mixture over tortillas. Sprinkle 1 cup of shredded cheese over beef. Finish with layers of remaining tortillas, beef mixture and shredded cheese respectively. Top layer should be the beef mixture with shredded cheese. 5.) Bake in preheated oven for 15 minutes until heated thru and the cheese is melted. Cool 5 minutes before serving. 6.) Serve with sour cream and lettuce.