Taco Tuesday: Ground Beef and Cheese Double Layer Quesadilla

Ground Beef and Cheese Double Layer Quesadilla

Heat: 350 degrees

Time: 17 minutes

Calories: 1,012 for entire Quesadilla (2 Servings) 506 in half (1 serving) 

• 3 - Quesadilla wraps (I use Mission Medium / Soft Taco Super Soft Flour Tortillas)
• 6 oz - cooked ground beef seasoned with taco seasoning (I used Pantry Essentials Taco Seasoning Mix)
• 3 tbs - Ranch dressing (I use Hidden Valley Ranch Original)
• Taco Seasoning (I used Pantry Essentials Taco Seasoning Mix)
• 1/2 cup Shredded Mexican style cheese (I used Kraft Mexican Four Cheese Blend)
• Sour Cream (I used Sprouts Farmers Market Light Sour Cream)
• 1/2 cup - Shredded spinach
• Vegetable Oil (I used Trader Joe's Coconut Oil Spray)

Mix a small amount of taco seasoning with ranch dressing and set aside. I mix 3 tablespoons with an entire bottle of ranch using the ranch bottle as a container.

Line a cookie sheet with aluminum foil and spray with vegetable oil spray. Lay your first tortilla on the aluminum foiled cookie sheet and then lightly spray the tortilla with oil spray.

Spred 1 tbs of taco ranch on your tortilla. Add 1/4 cup cheese and 3 oz of ground beef.

Place second tortilla on top of first tortilla and toppings. Spread 1 tbs of taco ranch on top of second tortilla and add 1/4 cup cheese and 3 oz ground beef. Place third tortilla on top of second tortilla covered in toppings. Spray top of tortilla with vegetable oil spray.

Bake quesadilla at 350 degree for 10 minutes. Remove cookie sheet from oven flip quesadilla over using a spatula and return to 350 degree oven for 7 more minutes. 

Remove cookie sheet from oven and place quesadilla on a cutting board. Cut quesadilla into eight pieces using a pizza cutter. Spread 1 tbs of taco ranch to top of quesadilla.

Move quesadilla to a serving platter. Top with 1/2 cup shredded spinach and a drizzle of sour cream. Serve and enjoy!

Taco Tuesday: Chicken, Bean, and Cheese Double Layer Quesadilla

Chicken, Bean, and Cheese Double Layer Quesadilla

Heat: 350 degrees

Time: 17 minutes

Calories: 920 for entire Quesadilla (2 Servings) 460 in half (1 serving) 

Side note: 3/8 of this fills up my belly and that is a 345 calorie serving

Ingredients:

• 3 - Quesadilla wraps (I use Mission Medium / Soft Taco Super Soft Flour Tortillas)
• 4 oz - Cooked sliced or shredded chicken breast (I use Trader Joe's fully cooked chicken breast w/rib meat)
• 4 scoops of beans (I use Trader Joe's Black Beans)
• 3 tbs - Ranch dressing (I use Hidden Valley Ranch Original)
• Taco Seasoning (I used Pantry Essentials Taco Seasoning Mix)
• 1/2 cup Shredded Mexican style cheese (I used Kraft Mexican Four Cheese Blend)
• Sour Cream (I used Sprouts Farmers Market Light Sour Cream)
• 1/2 cup - Shredded Lettuce
• Vegetable Oil (I used Trader Joe's Coconut Oil Spray)

Mix a small amount of taco seasoning with ranch dressing and set aside. I mix 3 tablespoons with an entire bottle of ranch using the ranch bottle as a container.

Line a cookie sheet with aluminum foil and spray with vegetable oil spray. Lay your first tortilla on the aluminum foiled cookie sheet and then lightly spray the tortilla with oil spray.

Spread 1 tbs of taco ranch on your tortilla. Add 1/4 cup cheese, 2 oz of chicken and two scoops of beans.

Place second tortilla on top of first tortilla and toppings. Spread 1 tbs of taco ranch on top of second tortilla and add 1/4 cup cheese, 2 oz chicken and 2 scoops of beans. Place third tortilla on top of second tortilla covered in toppings. Spray top of tortilla with vegetable oil spray.

Bake quesadilla at 350 degree for 10 minutes. Remove cookie sheet from oven flip quesadilla over using a spatula and return to 350 degree oven for 7 more minutes. 

Remove cookie sheet from oven and place quesadilla on a cutting board. Cut quesadilla into eight pieces using a pizza cutter. Spread 1 tbs of taco ranch to top of quesadilla.

Move quesadilla to a serving plater. Top quesadilla with 1/2 cup of shredded lettuce, a sprinkling of cheese and drizzle with sour cream. Serve and enjoy!

Taco Tuesday: Taco Flatbread Pizza

Taco Flatbread Pizza

Heat: 450 degrees

Time: 11 minutes

Calories: 964 for entire flatbread (2 servings) 482 in half flatbread (1 serving)

Ingredients:

• Vegetable Oil (I used Trader Joe's Coconut Oil Spray)
• 1- Flatbread (I used Sprouts Farmers Market Garlic Tandoori Naan)
• Taco Seasoning (I used Pantry Essentials Taco Seasoning Mix)
• 3 tbs Ranch Dressing (I used Hidden Valley Ranch Original)
• 4 oz Extra Lean Stew Meat (I got mine at Sprouts Farmers Market)
• 1/2 cup Shredded Mexican style cheese (I used Kraft Mexican Four Cheese Blend)
• Sour Cream (I used Sprouts Farmers Market Light Sour Cream)

Mix a small amount of taco seasoning with ranch dressing and set aside. I mix 3 tablespoons with an entire bottle of ranch using the ranch bottle as a container. We use a lot of taco ranch!

Slice the stew meat very thin and lightly brown in a skillet pan on the stove top. Do not cook through; just enough to take most of the pink out. Remove from skillet and set aside.

Line a cookie sheet with aluminum foil and spray with vegetable oil spray. Lay your flatbread on the aluminum foiled cookie sheet and then lightly spray the flatbread with oil spray.

Top your flatbread with three tablespoons of Taco Ranch.

Top your flatbread with 1/2 cup of shredded cheese and 4 oz of stew meat.

Bake your pizza in a 450 degree oven for 11 minutes then transfer to a cutting board and cut into eight pieces. Top with a drizzling of sour cream and serve.

Enjoy! Ben and I sure did!