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Publix Simple Meals

Quesadilla Bake with Corn and Chile Taco Salad

Quesadilla Bake with Corn and Chile Taco Salad
Total Time:
35 minutes

Cooking Sequence

  • Prepare quesadilla recipe and begin to bake (10 minutes)
  • Prepare corn salad; serve (25 minutes)

Quesadilla Bake


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


  • Preheat oven to 400°F.
  • Chop green onions.


  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 and 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 over tortillas; sprinkle with 2 tablespoons green onions. Repeat layers.
  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. Serve. (Makes 6 servings.)

Corn and Chile Taco Salad


1/4 cup green onions, coarsely chopped
1/4 bunch cilantro, coarsely chopped
4 ears fresh corn
1 lime, for juice
1 (4.5-oz) can chopped green chiles
1/2 cup spicy ranch dressing
8 crispy corn taco shells


-- 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).


  1. Preheat oven to 400°F. Chop green onions and cilantro (1/4 cup). Cut corn from cobs (about 2 cups) into medium bowl.
  2. Squeeze lime for juice (2 tablespoons). Bake taco shells 3–4 minutes or until hot and crispy.
  3. 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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Quesadilla Bake

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Corn and Chile Taco Salad

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Quesadilla Bake

CALORIES (per 1/6 recipe) 570kcal; FAT 29.00g; SAT FAT 16.00g; TRANS FAT 0.00g; CHOL 110mg; SODIUM 1260mg; CARB 39g; FIBER 2.00g; SUGARS 4g; PROTEIN 36g; CALC 50%; VIT A 15%; VIT C 4%; IRON 25%

Corn and Chile Taco Salad

CALORIES (per 1/4 recipe) 380kcal; FAT 23.00g; SAT FAT 4.00g; TRANS FAT 2.50g; CHOL 10mg; SODIUM 570mg; CARB 40g; FIBER 4.00g; SUGARS 8g; PROTEIN 6g; CALC 4%; VIT A 8%; VIT C 35%; IRON 8%

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