- 2 tablespoons olive oil
- 3/4 pound minced beef
- 1 teaspoon ground cumin
- 1/2 teaspoon chilli powder
- 1/2 teaspoon granulated garlic
- Salt and freshly ground black pepper
- 2 tablespoons ketchup
- One 10-ounce bag frozen brown rice or 1 1/4 cups cooked and cooled brown rice
- Cooking spray
- Four 8-inch wholemeal flour tortillas
- 1 cup grated light mozzarella
- For the toppings
- 1/2 cup cherry tomatoes, halved
- 1 red pepper, seeded and cut into thin strips
- Shredded cos lettuce
- 1/2 cup 0%-fat Greek yoghurt
- Lime wedges
Preheat the oven to 200°CF. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the beef, breaking it up with a spoon, and cook until most of the liquid has evaporated, about 5 minutes. Stir in the cumin, chilli powder, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook 3 minutes. Stir in the ketchup and cook, stirring regularly, until the beef is browned and completely cooked through, about 2 minutes. Stir in the rice and 1/4 cup water and cook until the rice is heated through, about 3 minutes.
Spray a rimmed baking sheet with cooking spray. Lay the tortillas on the sheet. Divide the beef mixture among the tortillas and top evenly with the mozzarella. Bake until the mozzarella is melted and the tortilla is beginning to brown, 3 to 5 minutes. Transfer the quesadillas to individual plates and serve with toppings.
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Kids Warning: Note to parents: Never leave a child unattended in the kitchen. These recipes are appropriate for children of various ages, 4 to 10. When a recipe calls for cooking on the stove or using a paring knife, an adult should do those activities and let the child assist, if age appropriate.