Wednesday, February 27, 2013

Quesadilla Casserole (Crockpot)

I'm usually not a fan of crockpot recipes that require a lot of pre-cooking, but this one is so good that I'm okay with it! It's fairly simple to pre-cook the meat/sauce mixture and then the crockpot does the rest of the work. My husband and I love Mexican food, so we really liked this new way of preparing it. This dish is very flavorful and just spicy enough for our tastes.

Quesadilla Casserole (Crockpot)
Adapted from Crockin’ Girls

·1 lb. ground chicken
·½ tsp each – salt, pepper, onion powder, garlic powder
·2 TBS chili powder
·1 TBS minced garlic
·1 tsp cumin
·½ tsp each – oregano, red pepper flakes
·1 medium onion, chopped
·½ bag frozen corn
·1 can Rotel
·1 can black beans, drained and rinsed
·1 cup salsa
·6 soft corn tortillas
·2 cups shredded cheddar cheese

Brown chicken, season with salt, pepper, onion powder, and garlic powder. Drain. Add everything else except tortillas and cheese. Mix well and heat thoroughly. Spoon ¼ of mixture into bottom of crockpot. Place 2 tortillas on top. For the second layer, spoon ¼ mixture of mixture on top of tortillas, top with a large handful of cheese, and 2 more tortillas. Repeat for a third layer. Top with remaining meat mixture and cheese. Place lid on crockpot and heat on low for 3 hours.