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Beef Quesadillas
Corn and Greens Salad
Ingredients
- ¾ lb lean ground beef
- ½ onion, chopped
- ½ (1-oz) envelope less sodium taco seasoning mix
- 1 Tbsp olive oil, divided
- 3 low carb burrito size whole wheat tortillas
- ¾ cup shredded Mexican blend cheese
- 6 Tbsp pico de gallo
Instructions
- Preheat oven to 400°F. Sprinkle beef and onion with seasoning. Cook in ½ Tbsp hot oil in a skillet over medium-high heat 8 minutes or until beef is browned and crumbly and onion is tender.
- Brush one side of tortillas with ½ Tbsp oil; place, oiled sides down, on a rimmed baking sheet.
- Divide beef mixture among tortillas, placing ingredients on one half of each tortilla. Top with cheese. Fold tortillas in half.
- Bake 6 minutes, and flip. Bake 6 to 7 minutes longer or until tortillas are browned and cheese melts. Cut into wedges. Serve with pico de gallo.
Side Dish Ingredients
- 3 Tbsp frozen corn kernels, thawed
- Dash of garlic powder
- 1 Tbsp olive oil
- ½ (5-oz) pkg arugula and spinach mix
- 2 Tbsp lime vinaigrette
- 1 Tbsp chopped fresh cilantro
Side Dish Instructions
- Sprinkle corn with garlic powder; cook in hot oil in a small skillet over medium-high heat 5 to 7 minutes or until lightly browned.
- Toss together spinach and arugula mix, corn, vinaigrette, and cilantro in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
541
|
82
|
623
|
| Fat (g) | 25 | 7 | 32 |
| Sat. Fat (g) | 10 | 1 | 11 |
| Protein (g) | 38 | 1 | 39 |
| Carb (g) | 38 | 4 | 42 |
| Fiber (g) | 22 | 1 | 23 |
| T. Sugs (g) | 2 | 1 | 3 |
| A. Sugs (g) | 0 | 0 | 0 |
