Description
These Cheesy Ground Beef Quesadillas are a quick and satisfying meal perfect for any night of the week. Featuring a flavorful ground beef filling seasoned with taco spices, tomato paste, and salsa, combined with melted cheddar or Monterey Jack cheese inside crispy, golden tortillas. Ready in just 30 minutes, these quesadillas are a family-friendly dinner classic that delivers rich, savory goodness with every bite.
Ingredients
Scale
Meat and Vegetables
- ½ teaspoon olive oil (or other cooking oil)
- ¼ onion, diced
- 1 pound ground beef (90/10 lean or 80/20)
- ½ cup frozen corn
Seasonings and Sauces
- 2 tablespoons taco seasoning
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- 1 tablespoon tomato paste
- ½ cup salsa
Other Ingredients
- 8-inch flour tortillas
- 3 cups shredded cheddar cheese or Monterey Jack cheese
Instructions
- Brown Beef and Sauté Onions: Heat olive oil in a skillet over medium-high heat. Add diced onions and sauté until they soften and turn lightly browned, approximately 3-4 minutes. Add the ground beef and cook, breaking it up, until fully browned and no longer pink. Drain any excess grease from the skillet.
- Make Filling: Lower the heat to low and add the taco seasoning, garlic powder, paprika, salt, tomato paste, salsa, and frozen corn to the cooked beef and onions. Increase the heat back to medium-high and cook, stirring occasionally, until the liquid is mostly absorbed and the corn is heated through, about 5-7 minutes.
- Assemble Quesadillas: Place one tortilla flat on a cutting board. Sprinkle a layer of shredded cheese over half of the tortilla, add a generous amount of the beef mixture on top of the cheese, then add another layer of cheese over the beef. Fold the tortilla over to create a half-moon shape. Repeat with the remaining tortillas and filling.
- Cook Quesadillas: Heat a clean skillet over medium-high heat and lightly grease it with cooking spray or a small amount of oil. Place each folded quesadilla in the skillet and cook until the tortilla is golden brown and crispy and the cheese has melted, about 3-4 minutes per side. Flip carefully to brown both sides evenly.
- Serve: Remove the quesadillas from the skillet and place them on a cutting board. Slice each quesadilla in half using a sharp knife or pizza cutter. Serve immediately while hot with your favorite salsa, sour cream, or guacamole.
Notes
- Use lean ground beef (90/10) to reduce grease, but 80/20 works for richer flavor.
- Feel free to substitute corn with diced bell peppers for a different texture.
- For a spicier kick, add chopped jalapeños or hot sauce to the beef mixture.
- Whole wheat tortillas can be used for a healthier option.
- Leftover quesadillas can be refrigerated and reheated in a skillet or oven to retain crispiness.
