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.

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

Instructions

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.