Quesadilla Casserole

What you need:
2 tsp Chili Powder
1 tsp Ground Cumin
1 tsp Minced Onion
1/2 tsp Oregano
dash Crushed Red Pepper

1 lb ground meat (beef, venison, turkey etc)
1/2 chopped onion
2 cans (8 oz each) tomato sauce
1 can (15 oz) black beans, drained and rinsed
1 can (8 3/4 oz) whole kernel corn, undrained
1 can (4 1/2 oz) chopped green chiles, undrained
6 flour tortillas (8-inch)
2 cups shredded Cheddar cheese

MAKE IT:

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 spices except red pepper. Bring to boil. Reduce heat to low; simmer 5 minutes. Add red pepper to taste, if desired.

SPREAD 1/2 cup of the beef mixture on bottom of 13x9x2-inch baking dish sprayed with non stick cooking spray. Top with 2 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 in preheated 350 degree oven 15 minutes or until heated through. Let stand 5 minutes before serving.

Tator Tot Casserole

1 lb ground beef

2 can green beans

1 26 oz can cream of mushroom soup

1 1/2 cups milk

2 cups shredded cheddar cheese

32 oz tator tots

onion powder (season to taste)

Morton's seasoning salt (again-season to taste)

Heat oven to 450 degrees.

Brown ground beef in large skillet.

While meat is cooking add onion powder and seasoning salt.

When meat is done drain off any liquid.

Stir in green beans, cream of mushroom soup and milk.

Transfer to 9x13 inch baking pan.

Top with shredded cheddar cheese.

Then line up the tator tots on top.

Bake for 45 minutes or until tator tots are nice and brown.