Quesadilla Bake with Corn and Chile Taco Salad | Publix Super Markets
Quesadilla Bake with Corn and Chile Taco Salad
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.publix.com.
Cooking tools:
- Baking dish
- Aluminum foil
- Saute pan
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Oven
- Stove
Ingredients
- 1/2 cup green onions, coarsely chopped
- 1 1/4 lb lean ground beef, 7% fat
- 3/4 cup Deli mild salsa
- 2 tablespoons taco seasoning
- 8 flour tortillas (8–10 inch)
- 12 oz shredded Mexican-blend cheese (3 cups)
- Aluminum foil
- 1/4 cup green onions, coarsely chopped
- 1/4 bunch cilantro, coarsely chopped
- 4 ears fresh corn
- 1 lime, for juice
- 1 (4.5-oz) can chopped green chiles
- 1/2 cup spicy ranch dressing
- 8 crispy corn taco shells
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