Dinner

Beef and Moroccan Veggies Quesadillas is for Dinner.

Beef and Moroccan Veggies Quesadillas takes 15 minutes to prepare.

Beef and Moroccan Veggies Quesadillas takes 30 minutes to cook.

Beef and Moroccan Veggies Quesadillas makes 6 servings.

The ingredients for Beef and Moroccan Veggies Quesadillas are:

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)

Here is how you make Beef and Moroccan Veggies Quesadillas:

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

The nutritional information for Beef and Moroccan Veggies Quesadillas is:

• 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