Low Fat Beef Quesadilla
Satisfy your Tex-Mex cravings guilt-free with this Low Fat Beef Quesadilla recipe, a perfect balance of bold flavors and healthier ingredients. Featuring lean ground beef seasoned with low-sodium taco spices, vibrant sautéed red bell peppers and onions, and melt-in-your-mouth low-fat cheddar cheese, these quesadillas are wrapped in wholesome whole wheat tortillas for added nutrition. Quick and easy to prepare, they’re ideal for busy weeknights, taking just 25 minutes from start to finish. Customize each quesadilla with fresh cilantro and pair them with optional low-fat sour cream and salsa for a delicious, crowd-pleasing meal. Whether you’re watching your fat intake or simply want a lighter version of a comfort food favorite, this recipe is packed with flavor without compromising on health.
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Recipe Information
Ingredients
- 1 pound Lean ground beef (90% lean)
- 2 tablespoons Low-sodium taco seasoning
- 1 cup Low-fat shredded cheddar cheese
- 4 pieces Whole wheat tortillas (8-inch)
- 1 cup Red bell pepper, diced
- 1 cup Onion, chopped
- 0.25 cup Fresh cilantro, chopped
- 1 as needed Cooking spray
- 0.5 cup Low-fat sour cream, for serving (optional)
- 0.5 cup Salsa, for serving (optional)
Instructions
Heat a non-stick skillet over medium heat and add the lean ground beef to the pan.
Cook the beef, breaking it apart with a spatula, until fully browned and cooked through, about 5-7 minutes.
Drain any excess fat from the skillet and add the low-sodium taco seasoning along with a splash of water. Stir to combine and let the beef simmer for another 2 minutes, then remove from heat.
In the same skillet, add a bit more cooking spray and sauté the diced red bell pepper and chopped onion until they are tender, about 3-4 minutes. Remove from heat.
To assemble each quesadilla, lay one tortilla flat and sprinkle 1/4 cup of the shredded low-fat cheddar cheese on one half of the tortilla.
Add approximately 1/4 of the cooked beef mixture on top of the cheese, followed by a layer of the sautéed vegetables and a sprinkle of chopped cilantro.
Fold the tortilla over to create a half-circle. Repeat this process for the remaining tortillas.
Clean the skillet and spray it with cooking spray, then heat over medium heat.
Cook each quesadilla for about 2-3 minutes on each side, or until the tortilla is golden brown and crispy and the cheese has melted.
Cut each quesadilla into wedges and serve warm, optionally with low-fat sour cream and salsa on the side.
Nutrition Facts
Calories |
1999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.4 g | 99% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 3545 mg | 154% | |
| Total Carbohydrate | 137.5 g | 50% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 28.0 g | ||
| Protein | 158.1 g | 316% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1376 mg | 106% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 3041 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
