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Easy Baked Beef, Bean and Corn Quesadillas

It’s hard to go wrong with a cheesy, beefy, crispy quesadilla. Adding some black beans and your favorite salsa to Ground Beef quesadillas makes this a no-brainer for your next Mexican night.

Easy Baked Beef, Bean and Corn Quesadillas

Cook Time: 40 Minutes

Servings: 4

Ingredients: 7

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Ingredients

Preparation

  1. Step 1

    Heat oven to 400°F. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings; season with salt and pepper, as desired.

    Cooking Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.

  2. Step 2

    Stir in salsa, beans and corn; cook and stir 4 to 5 minutes or until thickened and heated through.

  3. Step 3

    Spray baking sheet with cooking spray. Arrange 4 tortillas on baking sheet, overlapping slightly, if necessary. Sprinkle 1/2 of cheese evenly over tortillas. Spoon beef mixture evenly over cheese; top with remaining cheese and tortillas. Spray top tortillas with cooking spray.

  4. Step 4

    Bake in 400°F oven 11 to 13 minutes or until quesadillas are lightly browned and edges are crisp. Cut into wedges to serve.

    Cooking Tip: Serve with a simple Mexican-style coleslaw of packaged coleslaw tossed with sliced green onions, olive oil, lime juice, salt and pepper.

Nutrition Information

465 Calories

0 %*

7g SAT FAT

0 %DV**

39g PROTEIN

0 %DV

5.4 mg IRON

0 %DV

7.6 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 465 Calories; 144 Calories from fat; 16g Total Fat (7 g Saturated Fat; 6 g Monounsaturated Fat;) 97 mg Cholesterol; 1072 mg Sodium; 42 g Total Carbohydrate; 3.3 g Dietary Fiber; 39 g Protein; 5.4 mg Iron; 8.4 mg NE Niacin; 0.4 mg Vitamin B6; 3.1 mcg Vitamin B12; 7.6 mg Zinc; 38.6 mcg Selenium; 101.5 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Choline.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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