Beef Quesadillas
Corn and Spinach Salad
Wine Recommendation
19 Crimes Red Blend
Ingredients
- 1½ lb lean ground beef
- 1 onion, chopped
- 1 (1-oz) envelope less sodium taco seasoning mix
- 2 Tbsp olive oil, divided
- 6 low carb burrito size whole wheat tortillas
- 1½ cups shredded Mexican blend cheese
- ¾ cup pico de gallo
Instructions
- Preheat oven to 400°F. Sprinkle beef and onion with seasoning. Cook in 1 Tbsp hot oil in a large skillet over medium-high heat 8 minutes or until beef is browned and crumbly and onion is tender.
- Brush one side of tortillas with 1 Tbsp oil; place, oiled sides down, on a large 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
- 6 Tbsp frozen corn kernels, thawed
- ⅛ tsp garlic powder
- 2 Tbsp olive oil
- 1 (5-oz) pkg baby spinach
- ¼ cup lime vinaigrette
- 2 Tbsp chopped fresh cilantro
Side Dish Instructions
- Sprinkle corn with garlic powder; cook in hot oil in a skillet over medium-high heat 5 to 7 minutes or until lightly browned.
- Toss together spinach, corn, vinaigrette, and cilantro in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| 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 |
| Sodium (mg) | 946 | 69 | 1015 |
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