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Publix Simple Meals

Quesadilla Bake with Corn and Chile Taco Salad

Servings:
Makes 4 Servings
Total Time:
40 minutes
Active Time:
40 minutes

Cooking Sequence


-- Prepare quesadilla and begin to bake - 15 minutes

-- Prepare corn salad; serve - 25 minutes

Cooking Instructions

Quesadilla Bake

Ingredients

1/2 cup green onions, coarsely chopped

1 1/4 lb lean ground beef, 7% fat

3/4 cup Deli mild salsa

2 tablespoons taco seasoning

8 flour tortillas (8-10 inch)

12 oz shredded Mexican-blend cheese (3 cups)

Aluminum foil

Prep


-- Preheat oven to 400°F.

-- Chop green onions.

Steps


1. Preheat large sauté pan on medium 2-3 minutes. Place ground beef in pan; brown 3-4 minutes, stirring to crumble meat. Stir in salsa and seasoning; cook 1-2 more minutes or until no pink remains.

2. Place 3 tortillas in 13- x 9-inch baking dish. Layer one-half of the beef mixture and 1 cup cheese in bottom of dish; sprinkle with 2 tablespoons green onions. Repeat.

3. Top with 2 tortillas; sprinkle with remaining 1/4 cup green onions and 1 cup cheese. Cover with foil and bake 20-25 minutes or until bubbly.

Corn and Chile Taco Salad

Ingredients

1/4 cup green onions, coarsely chopped

1/4 cup cilantro, coarsely chopped

4 ears fresh corn

Juice of 1 lime

1 (4.5-oz) can chopped green chiles

1/2 cup spicy ranch dressing

8 crispy corn taco shells

Prep


-- Preheat oven to 400°F.

-- Chop green onions and cilantro.

-- Cut corn from cob (about 2 cups) into medium bowl.

-- Squeeze lime for juice (2 tablespoons).

Steps


1. Bake taco shells for 3-4 minutes or until hot and crispy.

2. Combine remaining ingredients. Break taco shells into large pieces. Serve corn mixture over taco shells.

Aprons Advice


-- Complete your meal with sour cream and guacamole (to top the quesadilla bake) and a rice and beans side dish. Serve flan for dessert.

-- If fresh corn is not in season, you can use frozen corn instead.

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Nutritional Information

Quesadilla Bake

CALORIES (per 1/6 recipe) 570kcal; FAT 29g; CHOL 110mg; SODIUM 1260mg; CARB 39g; FIBER 2g; PROTEIN 36g; VIT A 15%; VIT C 4%; CALC 50%; IRON 25%

Corn and Chile Taco Salad

CALORIES (per 1/4 recipe) 370cal; FAT 23g; CHOL 10mg; SODIUM 570mg; CARB 37g; FIBER 4g; PROTEIN 5g; VIT A 6%; VIT C 35%; CALC 4%; IRON 8%