Easy Baked Beef, Bean and Corn Quesadillas

It’s hard to go wrong with a cheesy, beefy, crispy quesadilla. Adding some black beans and your favorite salsa to Ground Beef quesadillas makes this a no-brainer for your next Mexican night.

  • 40
    min
  • 4
    SERVINGS
  • 470
    Cal
  • 39 g
    Protein

Ingredients:

  • 1 pound Ground Beef (95% lean)
  • Salt and pepper
  • 1 cup prepared salsa
  • 1/2 cup canned black beans, rinsed, drained
  • 1/2 cup frozen corn, defrosted, drained well
  • 8 small flour tortillas (6 to 7-inch diameter)
  • 3/4 cup shredded reduced fat Cheddar cheese or Mexican cheese blend

Cooking:

  1. Heat oven to 400°F. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings; season with salt and pepper, as desired.

    Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
  2. Stir in salsa, beans and corn; cook and stir 4 to 5 minutes or until thickened and heated through.

  3. Spray baking sheet with cooking spray. Arrange 4 tortillas on baking sheet, overlapping slightly, if necessary. Sprinkle 1/2 of cheese evenly over tortillas. Spoon beef mixture evenly over cheese; top with remaining cheese and tortillas. Spray top tortillas with cooking spray.

  4. Bake in 400°F oven 11 to 13 minutes or until quesadillas are lightly browned and edges are crisp. Cut into wedges to serve.

    Cook's Tip: Serve with a simple Mexican-style coleslaw of packaged coleslaw tossed with sliced green onions, olive oil, lime juice, salt and pepper.
465 CALORIES

0 % *

7g SAT FAT

0 % DV **

39g PROTEIN

0 % DV

5.4 mg IRON

0 % DV

7.6 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 465 Calories; 16 Calories from fat; 16g Total Fat (7 g Saturated Fat; 6 g Monounsaturated Fat;) 97 mg Cholesterol; 1072 mg Sodium; 42 g Total Carbohydrate; 3.3 g Dietary Fiber; 39 g Protein; 5.4 mg Iron; 8.4 mg Niacin; 0.4 mg Vitamin B6; 3.1 mcg Vitamin B12; 7.6 mg Zinc; 38.6 mcg Selenium; 101.5 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.

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