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Quesadilla Bake & Corn and Chile Taco Salad

6:22 AM, May 3, 2012   |    comments
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1/2 cup green onions, coarsely chopped
1 1/4 lb lean ground beef, 7% fat
3/4 cup Deli mild salsa
1 burrito kit (8 tortillas, seasoning, rice &
beans)
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 2 tablespoons seasoning (from kit); 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.
4. Prepare rice and beans (from kit). Combine in saucepan with 1 1/2 cups water and cover;
bring to a boil. Reduce heat and simmer 10-12 minutes or until water is absorbed. Serve.
CALORIES (per 1/6 recipe) 640kcal; FAT 33g; CHOL 135mg; SODIUM 1260mg; CARB 38g; FIBER 2g; PROTEIN
45g; VIT A 20%; VIT C 10%; CALC 50%; IRON 30%

CORN AND CHILI 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.
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%
© 2011 Publix Super Markets Inc. 05

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