-
1
Heat oil in a large skillet over medium-high heat. Add onion and saute until lightly browned, stirring often, about 4 minutes. Add beef and cook until lightly browned, about 4 minutes.
-
2
Add chili powder, cumin, pepper, chiles, tomatoes, corn, and beans and stir until heated through, about 3 minutes.
-
3
Guacamole Volcano
-
4
Spray oil
-
5
2 (6-inch) corn tortillas
-
6
5 tablespoons prepared, refrigerated guacamole
-
7
1 cup warm taco meat filling (from recipe above)
-
8
2 tablespoons finely shredded sharp Cheddar cheese
-
9
1/4 cup finely shredded lettuce
-
10
1 tablespoon chopped cilantro
-
11
Preparation Time: 10 minutes
-
12
Heat a large skillet over high heat. Spray with a thin film of oil and wipe out with a paper towel. Cook tortillas on both sides until blistered and soft, about 1 minute per side.
-
13
Top each tortilla with 2 tablespoons guacamole. Mound 1/2 cup taco meat filling on each tortilla. Top each with half the shredded Cheddar cheese, half the shredded lettuce, half the remaining guacamole, and half the cilantro. Serve immediately.
-
14
Dinner Quesadillas
-
15
Spray oil
-
16
4 (6-inch) corn tortillas
-
17
1/4 cup finely shredded pepper Jack cheese, divided
-
18
1 cup warm taco meat filling (from recipe above)
-
19
2 tablespoons reduced-fat sour cream
-
20
1 tablespoon chopped cilantro or mint
-
21
Heat a large skillet over medium-high heat. Spray with a thin film of oil and wipe out with a paper towel. Cook 2 tortillas on one side until lightly blistered. Remove to a clean work service, cooked side up. Meanwhile cook the other 2 tortillas in the same way.
-
22
Top 2 of the tortillas each with 1 tablespoon cheese and 1/2 cup of the taco meat filling. Sprinkle the remaining cheese over the meat and top with the remaining 2 tortillas, cooked-side down.
-
23
Spray the skillet with more oil and return the quesadillas to the skillet and brown on both sides. Transfer to plates and rest for a minute before cutting each into 4 wedges. Serve.
