Description
These Cheesy Ground Beef Quesadillas are a quick and delicious weeknight meal featuring seasoned ground beef, melted cheddar or Monterey Jack cheese, and sweet corn, all sandwiched in a crispy flour tortilla. Perfectly browned and loaded with flavor, they’re easy to make and satisfying for the whole family.
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
Quesadilla Assembly
- 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 until browned, breaking it up as it cooks. Drain excess grease to remove excess fat.
- Make Filling: Reduce heat to low. Stir in taco seasoning, garlic powder, paprika, salt, tomato paste, salsa, and frozen corn into the skillet with the beef and onions. Increase heat to medium-high and cook until the liquid is absorbed and the corn is heated through, stirring occasionally.
- Assemble Quesadillas: Lay one tortilla flat on a cutting board. Sprinkle a generous layer of shredded cheese over half of the tortilla. Spoon the beef mixture evenly over the cheese and top with more cheese. Fold the tortilla in half over the filling. 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 one assembled quesadilla into the skillet. Cook until the bottom is golden brown and crispy, about 2-3 minutes, then carefully flip and cook the other side until golden brown and the cheese is melted.
- Serve: Remove the cooked quesadilla from the skillet and place it on a cutting board. Slice each quesadilla in half with a sharp knife and serve hot immediately.
Notes
- Use 90/10 lean ground beef for less grease and healthier quesadillas.
- Feel free to substitute cheddar cheese with Monterey Jack or a Mexican cheese blend for different flavor profiles.
- To make it spicier, add a pinch of cayenne pepper or chopped jalapeños to the beef filling.
- Leftover quesadillas can be reheated in a skillet or air fryer to restore their crispness.
- For a gluten-free version, use gluten-free tortillas instead of flour tortillas.
