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–+ servings

Ground Beef Quesadillas

You can make this delicious recipe on a weeknight with a little prep.
Servings: 8

Ingredients

Cup Measures Metric

For the Beef:

  • 1 tbsp oil
  • 1 lb ground beef fresh lean beef 90%
  • 1 pkg taco seasoning. I use El Paso Original Taco Seasoning
  • 1/8 cup water

For the Quesadillas:

  • 8 7-inch flour tortillas
  • 1 tbsp oil
  • 1 lb cooked ground beef About two tbsp of meat for each quesadilla
  • 1/2 cup chopped red pepper About 1 tbsp for each quesadilla
  • 1/2 cup black beans About 1 tbsp for each quesadilla
  • 1/2 cup corn About 1 tbsp for each quesadilla
  • 2 tbsp cilantro Sprinkle on top
  • 8 oz shredded cheese I use sharp cheddar. About 2-3 tbsp of cheese for each quesadilla

For Serving:

  • Sour Cream or Lime Crema

Garnish:

  • Lime wedges & cilantro sprigs, trimmed

Instructions

  • To start, make the filling. This can be done a few days ahead of time and refrigerated. Bring to room temperature before using and warm on the microwave or stovetop. Alternatively, the meat can be cooked and frozen. If you are freezing the filling, be sure to allow it come to room temperature before freezing, To use, thaw overnight in the refrigerator and bring to room temperature before using and warm on the microwave or stovetop.
  • Heat one tablespoon of oil in a saucepan on medium heat. Add the ground beef, turn up the heat on medium-high and break up the meat as it cooks. Make sure that the meat is completely brown before adding the seasoning. Add the seasoning and stir well. Add a little water to moisten. Put on the lid and turn the heat to low. Allow the meat to cook further for about 10 minutes. The turn off the heat.
  • In terms of ingredients to make the quesadillas, feel free to use your imagination. Here is one suggestion: red peppers, black beans, corn, cilantro, and cheese. You will need about one half cup of each ingredient for about quesadillas. I like to use small glass bowls for each ingredient. Being organized will help the whole process go smoother. For the red bell peppers, I prefer to use fresh peppers cut in small dice. For the black beans, use the canned version. Put in a small colander and rinse with cool water. Likewise, for the corn, use the canned version and drain out the water. Finely chop the cilantro, leaves and stems, to yield about two tablespoons. For the cheese, I use sharp cheddar simply because it's usually what I have on hand and has a nice robust flavor. You can also use authentic Mexican or Mexican blend.
  • Heat one tablespoon of oil in a medium saucepan on medium heat. Place a flour tortilla on the pan. Put about 2 tablespoons of the meat mixture on one half of the tortilla. Sprinkle shredded cheese, chopped red pepper, black beans, corn and sprinkle with chopped cilantro. These are approximate amounts but feel free to adjust the amounts to your preference. Turn down the heat to medium low.
  • When the bottom of the tortilla has turned a light golden brown and is starting to crisp, use a wide spatula to gently lift the side that does not have any of the filling. Fold it onto the other side. This will make a half circle. Continue to cook on low until the cheese is melted.
  • Remove the quesadilla to a wooden board and cut into wedges if desired. Otherwise remove directly to a plate. Serve with sour cream or lime crema.
  • Garnish with cilantro, lime, sour cream and salsa.
Nutrition Facts
Ground Beef Quesadillas
Amount Per Serving
Calories 233 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g31%
Cholesterol 22mg7%
Sodium 384mg17%
Potassium 146mg4%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 2g2%
Protein 10g20%
Vitamin A 515IU10%
Vitamin C 12mg15%
Calcium 178mg18%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Information Disclaimer

Ginny’s Recipe Collection provides nutritional breakdowns for informational purposes only. The data on this site has not been evaluated and approved by the Food and Drug Administration (FDA). The data is calculated using an online 3rd party nutritional calculator. Therefore these figures should be considered as estimates only. Online calculators may yield different results based on their own nutritional fact databases and algorithms they use. Furthermore, varying factors such as product types, adjustment of seasonings, natural variation in produce, and the manner in which they are processed may affect the final nutritional information. To get the most accurate analysis, please consult a registered dietician.

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