Cheesy Beef Tacos

Mexican Entrée

30 min.

4 Servings

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Ingredients:

1 head iceberg lettuce
1 lime
16 La Banderita corn tortillas
16 oz. Giant Eagle shredded Mexican 4-cheese blend
1½ Tbsp. canola oil, divided
1½ lbs. 80% lean ground beef
½ tsp. kosher salt
¼ tsp. ground black pepper
1 (16 oz.) container Giant Eagle Mexican-style medium salsa

Directions:

Prep Time: 10 min. • Cook Time: 20 min.

Cut iceberg lettuce in half and finely shred one half. Cut lime into wedges. Lay out 8 tortillas on a cutting board. Sprinkle a layer of cheese on each tortilla and top with another tortilla to make quesadillas.

In a large pot, heat ½ tablespoon of canola oil on high. After one minute, add ground beef and season with ½ teaspoon of salt and ¼ teaspoon of pepper. Cook beef for 5-6 minutes, breaking up any large chunks with a wooden spoon, until the internal temperature reaches a minimum of 160°F. Drain off beef fat and add 1 cup of the salsa. Cook for another two minutes, so that the salsa starts to cook down. Set aside and reserve for later.

Heat a large skillet with 1 tablespoon of canola oil. Place the quesadillas in the pan and cook for 2 minutes on each side. Tortilla should start to appear crispy and cheese should be melted.

Fill the quesadilla like a taco! Start with the beef filling, salsa, more cheese, if desired, and shredded lettuce. Finish off with a squirt of lime juice and dinner is ready!

Approximate Nutritional Information (Per serving): Calories 1030, Fat 63g, Sat Fat 34g, Trans Fat 1g, Cholesterol 205mg, Sodium 1590mg, Total Carbohydrate 54g, Fiber 1g, Sugars 7g, Protein 59g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free, Gluten-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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