This recipe is an adaption of McCormick's Quesadilla Casserole.
1/2 cup chopped onion
1 Tab. olive oil
1-8 oz. can tomato sauce
1 cup salsa
1-15 oz. can black beans, drained and rinsed
1-15 oz. can whole kernel corn, drained
1-4 to 5 oz. can chopped green chilies, undrained
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. minced garlic
1/2 tsp. oregano
10-12 corn tortillas
4 cups shredded Mexican cheese mix
Cook the chopped onion in the olive oil on med-high heat until it is soft. Add tomato sauce, salsa, beans, corn and green chilies. Mix well. Stir in chili powder, cumin, garlic and oregano. Bring to a boil. Reduce heat to low and simmer for 5 minutes.
Spray a 13x9 inch baking dish with cooking spray. Spread the mixture until it lightly covers the bottom of the baking dish (1/2-1 cup). Top with half of the corn tortillas, overlapping as needed. Layer on top with 1/2 of the remaining mixture and 1/2 of the cheese. Repeat with remaining tortillas, mixture and cheese.
Bake in preheated 350 degree F oven for 15 minutes or until heated through. You can turn it on broiler for a minute or two if you want the top to be brown. Let stand for 5 minutes before serving.