Express
Beef Taco Quesadilla
with pico de gallo and sour cream
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 16 oz. Ground Beef
- 2 Roma Tomatoes
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4 Large Flour Tortillas
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6 oz. Shredded Cheddar-Jack Cheese
- 5 oz. Corn Kernels
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2 oz. Sour Cream
- 2 Green Onions
- 2 Tbsp. Taco Seasoning
- ¼ oz. Cilantro
- 0.14 oz. Lemon Juice
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) yP5zbwq8
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Calories670
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Carbohydrates42g
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Net Carbs39g
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Fat41g
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Protein38g
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Sodium1450mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 2 Large Non-Stick Pans
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Make the Pico de Gallo
Core tomatoes and cut into 1/2" dice.
Stem cilantro and tear leaves.Trim and thinly slice green onions.In a mixing bowl, thoroughly combine tomatoes, green onions, lemon juice, 1/4 tsp. salt, a pinch of pepper, 1 tsp. olive oil, and cilantro. Set aside. -
2 Cook the Filling
Place a large non-stick pan over medium-high heat.
Add ground beef to hot, dry pan. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.Carefully drain excess grease from pan. Stir in taco seasoning and corn until completely combined.Remove from burner. -
3 Assemble the Quesadillas
Place tortillas on a clean, flat work surface.
Divide cheese evenly between tortillas, placing on one half. Top cheese with filling. Fold tortillas over filling, pressing gently to adhere. -
4 Cook Quesadillas and Finish Dish
Place another large non-stick pan over medium heat and add 1 tsp. olive oil.
Working in batches, place quesadillas in hot pan and cook until golden-brown, 2-4 minutes per side.Replenish oil, if necessary.Remove from burner.Plate dish as pictured on front of card, cutting into triangles, if desired, and topping with sour cream and pico de gallo. Bon appétit!
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