Beef-Vegetable Quesadillas

By jbrockel

Ingredients

• 1 pound Laura’s 92% Lean Ground Beef or 96% Lean Ground Round
• 1/2 small purple onion
• 1 (8-ounce) package sliced fresh mushrooms
• 1 (6-ounce) package baby spinach
• 2 tablespoons taco seasoning
• 1/8 teaspoon salt
• 1/4 teaspoon pepper
• 4 (8-inch) fat-free flour tortillas
• 4 slices pepper jack cheese
• Salsa, low-fat sour cream, chopped fresh cilantro

Details

Adapted from laurasleanbeef.com

Preparation

Step 1

1. Cook beef and onion in a large nonstick skillet over medium-high heat 5 minutes or until beef is browned; drain. Add mushrooms, spinach, taco seasoning, salt and pepper; sauté 5 minutes. Drain.
2. Heat a nonstick skillet over medium heat. Sprinkle beef mixture evenly over one-half of each tortilla. Top each with 1 cheese slice. Carefully fold each tortilla in half.
3. Add 2 quesadillas to pan; cook 2 minutes on each side or until lightly browned and cheese melts. Repeat procedure with remaining quesadillas. Serve immediately. Serve with salsa, sour cream and chopped fresh cilantro, if desired.

Makes 4 to 6 servings.

Cooking Tip: Be sure to use the largest skillet you own. The spinach will seem like a lot at first, but it will cook down.

Nutritional Analysis Per Serving Based on 6 Servings
Using Laura's 92% Lean Ground Beef
CALORIES 266 (37% from fat); FAT 10.9g (sat 5.0g); PROTEIN 21.3g; CARB 21.1g; FIBER 2.0g; CHOL 57mg; IRON 4.3mg; SODIUM 575mg

Diabetic Exchanges: 1 starch; 1 vegetable; 2 medium fat meat

Using Laura's 96% Lean Ground Round
(Low Fat Recipe)
CALORIES 252 (29% from fat); FAT 7.9g (sat 4.4g); PROTEIN 23.3g; CARB 21.1g; FIBER 2.0g; CHOL 57mg; IRON 3.1mg; SODIUM 585mg

Diabetic Exchanges: 1 starch; 1 vegetable; 2 lean fat meat