Cheesy Baked Quesadillas
Avocado-Tomato Salad
Ingredients
- 1 lb ground beef
- 1 (1-oz) pouch taco seasoning mix
- ¼ cup water
- 12 soft-taco size flour tortillas
- 1 (16-oz) can refried beans
- 1 (10-oz) can enchilada sauce
- 2 (8-oz) pkg shredded Cheddar cheese
- 1 (8-oz) carton sour cream
- 1 (16-oz) carton fresh salsa
Instructions
- Preheat oven to 450°F. Cook beef in a large skillet over medium heat until browned and crumbly; drain and return to skillet. Stir in taco seasoning and water; cook until mixture is thickened.
- Lightly grease 2 rimmed baking sheets; place 3 tortillas on each.
- Heat beans according to package directions and spread on each tortilla; spread meat mixture evenly over beans.
- Top each with remaining 6 tortillas. Bake 6 minutes.
- Spread enchilada sauce over tortillas; sprinkle with cheese. Bake 5 minutes or until cheese is melted; serve with sour cream and salsa.
Side Dish Ingredients
- 3 Tbsp olive oil
- 1½ Tbsp white wine vinegar
- 1 tsp paprika
- 2 avocados, diced
- 2 Roma tomatoes, diced
Side Dish Instructions
- Whisk together oil, vinegar, and paprika in a large bowl; add avocados and tomatoes. Toss gently.
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