Description
These Cheesy Ground Beef Quesadillas are a quick and flavorful meal perfect for busy weeknights. Tender ground beef seasoned with a blend of spices is combined with sautéed onions, corn, and salsa, then layered with melted cheddar or Monterey Jack cheese inside warm flour tortillas. Cooked on a skillet until golden brown and crispy, these quesadillas are deliciously cheesy with a hint of spice and make for a satisfying family-friendly dinner or snack.
Ingredients
Scale
Beef Filling
- ½ teaspoon olive oil (or other cooking oil)
- ¼ onion, diced
- 1 pound ground beef (90/10 lean or 80/20)
- 2 tablespoons taco seasoning
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- 1 tablespoon tomato paste
- ½ cup salsa
- 1 cup frozen corn
Quesadillas
- 8-inch flour tortillas
- 3 cups shredded cheddar cheese or Monterey Jack cheese
- Cooking spray or additional oil, for greasing skillet
Instructions
- Brown Beef and Sauté Onions: Heat olive oil in a skillet over medium-high heat. Add diced onion and sauté until softened and lightly browned. Add ground beef and cook, breaking it up as it browns. Drain excess grease from the skillet.
- Make Filling: Reduce heat to low, then add taco seasoning, garlic powder, paprika, salt, tomato paste, salsa, and frozen corn. Increase heat to medium-high and cook until the liquid is absorbed and the corn is heated through, stirring occasionally.
- Assemble Quesadillas: Place a flour tortilla on a cutting board. Sprinkle a layer of cheese evenly on half of the tortilla, then spoon some beef mixture on top. Add another layer of cheese over the beef, and fold the tortilla in half to enclose the filling. Repeat with the remaining tortillas and filling.
- Cook Quesadillas: Heat a clean skillet over medium-high heat and lightly grease with cooking spray or oil. Place each quesadilla in the skillet and cook until golden brown and crispy on one side, about 2-3 minutes. Flip and cook the other side until also golden brown and the cheese is melted.
- Serve: Remove quesadillas from the skillet and let them rest for a minute before slicing each in half. Serve warm.
Notes
- You can substitute ground turkey or chicken for ground beef for a leaner option.
- If you prefer spicy quesadillas, add chopped jalapeños to the filling or use a spicy salsa.
- For a gluten-free version, use gluten-free tortillas instead of flour tortillas.
- To keep quesadillas crisp while cooking multiple batches, keep cooked ones warm in a low oven (around 200°F) on a baking sheet.
- Leftovers can be reheated in a skillet or air fryer for best texture retention.
