Beef and Moroccan Veggies Quesadillas
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 485.7
- Total Fat: 28.5 g
- Cholesterol: 79.9 mg
- Sodium: 556.2 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 4.1 g
- Protein: 26.7 g
View full nutritional breakdown of Beef and Moroccan Veggies Quesadillas calories by ingredient
Introduction
Moroccan left-over turn into a Mexican meal! Make this recipe a vegeterian meal : substitute beef with tofu! Moroccan left-over turn into a Mexican meal! Make this recipe a vegeterian meal : substitute beef with tofu!Number of Servings: 6
Ingredients
-
3 8-inch Whole Wheat Flax Tortillas (CasaMendosa)
500 grams Lean ground beef, cooked
3 servings of Moroccan Veggie Dinner (leftover!*)
1/2 cup fat-free cottage cheese
150 grams Old Cheddar cheese shredded
3/4 cup white onions, finely chopped
1 can (19 ounces) tomatoes
2 Tbsp diced hot chilies, diced
Epicure Spice mix for Salsa... (to taste)
6 tbsp Sour cream Reduced Fat (not in calculation)
Tips
* My recipe for the Moroccan Veggie Dinner is available at: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1187995
Directions
Step 1:
Pour the tomatoes, Epicure spice mix, onion and chilies in a skillet and heat. Set aside.
Step 2:
In a bowl, mix steak and cottage cheese together. Add half the shredded cheese (1/2 cup) Mix with fork until ingredients are blended.
Step 3:
Spray a rectangular casserole dish with non-stick spray. Distribute the meat and cheese mixture on 3 half tortillas; add the veggies and half of the tomato mix. Lay over the 3 three remaining halfs tortillas.
Spread remaining tomato sauce evenly over the enchiladas.
Step 4:
Bake for 15 minutes in an oven preheated to 350 degrees Fahrenheit. After 15 minutes, remove and evenly spread the remaining cheese on top. Return to oven for 10 more minutes.
Serve hot with 1 tbsp Reduced Fat Sour Cream per serving (optional).
Serving Size: 6 large serving of 4X4
Pour the tomatoes, Epicure spice mix, onion and chilies in a skillet and heat. Set aside.
Step 2:
In a bowl, mix steak and cottage cheese together. Add half the shredded cheese (1/2 cup) Mix with fork until ingredients are blended.
Step 3:
Spray a rectangular casserole dish with non-stick spray. Distribute the meat and cheese mixture on 3 half tortillas; add the veggies and half of the tomato mix. Lay over the 3 three remaining halfs tortillas.
Spread remaining tomato sauce evenly over the enchiladas.
Step 4:
Bake for 15 minutes in an oven preheated to 350 degrees Fahrenheit. After 15 minutes, remove and evenly spread the remaining cheese on top. Return to oven for 10 more minutes.
Serve hot with 1 tbsp Reduced Fat Sour Cream per serving (optional).
Serving Size: 6 large serving of 4X4
