Quesadilla Casserole

Serves 4 

A great make ahead to eat and have for leftovers! 

1 lb. 93% lean ground meat or turkey meat or chicken meat

¼ cup water

1 Tbsp chili powder 

1 tsp onion powder 

1 tsp garlic powder

2 Tbsp olive oil 

1 thinly sliced onion

1 red pepper thin sliced

1 cup fresh spinach 

1 cup cremini mushrooms, diced

¼ cup mild green chilis (optional) 

¼  cup red salsa 

1 cup low fat shredded mozzarella cheese 

  1. Preheat oven to 350 degrees. 
  2. In a large skillet, break up the meat into small bits and brown well. When well done, drain off the fat and place back into the pan. 
  3. Sprinkle meat with chili powder, garlic and onion powders then add the water. Stir well. Simmer for 5-10 minutes. 
  4. In a separate skillet, sauté the onion and pepper until they are soft. Add in the chili’s, mushrooms, salsa, and spinach. Stir well.  
  5. Spread the meat at the bottom of an 8×8 casserole dish sprayed with nonstick spray. Cover the meat with ½ the cheese. Top with the vegetable mix and spread evenly. Top with the remaining cheese. 
  6. Bake 15 minutes. Remove and let it cool for 10 minutes to firm up before serving.