Quesadilla Casserole

1 1/2 lb. ground chuck
1/2 c. onion, chopped
2 cans (8 oz.) tomato sauce
1 can (15 oz.) black beans, drained and rinsed 
1 can (11 oz.) Mexicorn with peppers 
1 can (4-1/2 oz.) chopped green chiles, undrained 
9 flour tortillas (8-inch)
2 c. shredded cheddar cheese
2 t. chili powder 
1 t. ground cumin
1 t. minced garlic 
1/2 t. oregano leaves
1/2 t. crushed red pepper (opt) 

1. Brown beef and onion in large skillet on Medium-High heat; drain. 
2. Add tomato sauce, beans, corn and green chiles; mix well. 
3. Stir in all of the Spices except red pepper. Bring to boil. 
4. Reduce heat to Low; simmer 5 minutes. Add red pepper to taste, if desired. 
5. Spread 1/2 cup of the beef mixture on bottom of 13 x 9 x 2-inch baking dish sprayed with no-stick cooking spray. 
6. Top with 3 of the tortillas, overlapping as needed. 
7. Layer with 1/3 of the remaining beef mixture and 1/3 of the cheese. 
8. Repeat with remaining tortillas, beef mixture and cheese. 
9. Bake in preheated 350 degrees F oven 15 minutes or until heated through. 
10. Let stand 5 minutes before serving.

(8 servings - 14 PP)