Crazy Beef Quesadillas

Name: Crazy Beef Quesadillas
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: Ground Beef; salsa; shredded Mexican cheese blend; fresh cilantro; flour tortillas; fresh cilantro

Take an average cheese quesadilla to a more satisfying place! Crumbled Ground Beef, black beans, corn and salsa join melted cheese inside these hearty handhelds.

Cook Time: 35 Minutes

Servings: 4

Ingredients: 6

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Ingredients

1 pound Ground Beef (93% lean or leaner)
1 jar (16 ounces) prepared salsa with black beans and corn
1-1/2 cups shredded reduced-fat Mexican cheese blend
1/4 cup chopped fresh cilantro
4 large flour tortillas (10-inch diameter)
Chopped fresh cilantro (optional)

Preparation

Step 1

Heat oven to 350°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, as necessary.

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.
Step 2

Reserve 1/2 cup salsa. Add remaining salsa, cheese and 1/4 cup cilantro to beef; mix well. Spoon 1/4 of beef mixture onto half of each tortilla. Fold tortillas in half to close. Place on baking sheet.

Cooking Tip: Prepared thick-and-chunky salsa may be substituted for the black bean and corn salsa.
Step 3

Bake in 350°F oven 10 to 11 minutes or until filling is heated through and edges of tortillas are lightly browned and crisp. Garnish with cilantro, as desired; serve with reserved salsa.

Nutrition Information

571 Calories

0 %*

10.3g SAT FAT

0 %DV**

46g PROTEIN

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6.9 mg IRON

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8.6 mg ZINC

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* Based on a 2,000 calorie diet

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

Nutrition information per serving using 93% lean ground beef: 571 Calories; 197.1 Calories from fat; 21.9g Total Fat (10.3 g Saturated Fat; 0.2 g Trans Fat; 2.3 g Polyunsaturated Fat; 6.7 g Monounsaturated Fat;) 110 mg Cholesterol; 1571 mg Sodium; 48 g Total Carbohydrate; 6.3 g Dietary Fiber; 6.7 g Total Sugars; 46 g Protein; 0 g Added Sugars; 598.1 mg Calcium; 6.9 mg Iron; 505 mg Potassium; 0.2 mcg Vitamin D; 0.5 mg Riboflavin; 9.4 mg NE Niacin; 0.5 mg Vitamin B₆; 3.5 mcg Vitamin B₁₂; 614 mg Phosphorus; 8.6 mg Zinc; 43.5 mcg Selenium; 105.4 mg Choline.

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

602 Calories

0 %*

11.9g SAT FAT

0 %DV**

41g PROTEIN

0 %DV

6.2 mg IRON

0 %DV

7.1 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 using 80% lean ground beef, 1/4 recipe: 602 Calories; 243.9 Calories from fat; 27.1g Total Fat (11.9 g Saturated Fat; 0.6 g Trans Fat; 2.3 g Polyunsaturated Fat; 9.2 g Monounsaturated Fat;) 94 mg Cholesterol; 1568 mg Sodium; 48 g Total Carbohydrate; 6.3 g Dietary Fiber; 6.7 g Total Sugars; 41 g Protein; 0 g Added Sugars; 608.4 mg Calcium; 6.2 mg Iron; 423 mg Potassium; 0.2 mcg Vitamin D; 0.5 mg Riboflavin; 10.2 mg NE Niacin; 0.4 mg Vitamin B₆; 2.8 mcg Vitamin B₁₂; 565 mg Phosphorus; 7.1 mg Zinc; 39 mcg Selenium; 75.9 mg Choline.

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

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.