Ground Beef Quesadillas

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These Ground Beef Quesadillas are an explosion of flavor! From the perfectly seasoned ground beef dotted with crisp corn and a sweet bell pepper to the gooey, melted cheese and finally to the crisp tortillas -- every bite is spectacular!

Course Dinner, lunch, Main Course

Cuisine American, Mexican

Keyword ground beef quesadilla, ground beef quesadillas

Prep Time 25

Cook Time 15

Total Time 40

Servings quesadillas

Calories 568kcal

Author Chelsea Lords

Cost $8.46

Ingredients

6 flour tortillas (Note 1)
1 tablespoon olive oil
1/2 large onion, diced
1 red bell pepper, diced
1/4 cup chicken stock or broth or water
1 packet (1 oz.) taco seasoning (Note 2)
2 tablespoons tomato paste
1 pound ground beef lean (93/7)
1-1/2 teaspoons minced garlic
1 cup frozen corn
1/2 cup finely chopped cilantro
3 cups sharp Cheddar or Monterey Jack (combo of both is our fave -- Note 3)
For serving: sour cream, cilantro, salsa, guacamole, lime (more serving suggestions in blog post)

US - Metric

Instructions

PREP: If using uncooked tortillas, warm them in a skillet according to package directions and set aside. (These tortillas need to be cooked through before assembling quesadillas regardless of what cooking method (skillet or air fryer) is used.) If using already cooked tortillas, no prep is needed there. Dice onion and red pepper. Finely chop cilantro. Grate cheese.
BEEF: Add the olive oil to a large skillet over high heat. Once oil is shimmering, add onion and red pepper. Sauté until golden, about 3-5 minutes. Push veggies to the side and add the ground beef to the center of the pan. Let beef sear (brown) before crumbling with a wooden spoon and browning all the way through. (Drain/remove any grease if needed.) Reduce the heat to medium and add in the seasoning mix, tomato paste, water, and garlic. Stir until very fragrant, about 1-3 minutes. Remove from heat and then add in the frozen corn and cilantro. Mix through.
ASSEMBLY: Divide cheese and meat filling among 6 tortillas (on one side of each tortilla). Sprinkle 2 tablespoons of cheese on one-half of the tortillas. Add a heaping 1/2 cup ground beef on top and then sprinkle another 2 tablespoons cheese over that. Press together.
SKILLET: Use a pastry brush to coat both sides of the quesadillas with some oil (or use cooking spray). Add 2 quesadillas at a time to a dry non-stick skillet over medium-low heat. Cover skillet with a lid and cook for about 2-3 minutes or until golden brown and crispy. Remove the lid, carefully flip the quesadilla and press down lightly with a spatula to seal the edges. Cook, uncovered for another 2-3 minutes or until crispy, browned, and cheesy filling has melted. It's important to keep the heat low so the cheese can melt before the tortilla browns too much (reduce heat if tortilla is browning before cheese is melted). Repeat this process to finish cooking all the quesadillas (See Note 4).
AIR FRYER: Stick toothpicks through the center edge of the quesadillas. Generously spray both sides of the quesadilla with cooking spray. Place 2 quesadillas in the air fryer insert, giving each plenty of space. Cook at 350 degrees F for 6-8 minutes, flipping halfway through or until quesadillas are crisp, golden, and the cheese is melted. (Note 6) Before flipping, press the quesadilla close together to seal the edges. Quesadillas have the tendency to open even with toothpicks. Remove carefully from the air fryer and let cool a couple minutes before cutting and serving. Repeat the process to finish cooking all the quesadillas (See Note 4).
SERVE: Once quesadillas are cooked, cut into wedges and serve with guacamole, sour cream, salsa. etc. Enjoy!

Video

Notes

Note 1: Tortillas: We love these unbaked tortillas by TortillaLand® (not sponsored). They are generally found in the refrigerated section of the grocery store near the cheese and have the best flavor. That said, any flour tortillas will work.

Note 2: Taco seasoning: Taco seasoning packets can vary in the spice level and even in overall flavor. We love McCormick® and Old El Paso® mild taco seasoning packets. Otherwise, we usually use a homemade taco seasoning blend. If you're concerned about heat, be sure to pick a packet that is labeled mild.

Here's our homemade blend: 1 tablespoon ground chili powder, 1 teaspoon EACH: ground cumin, paprika, 1/2 teaspoon EACH: onion powder, garlic powder, dried oregano, fine sea salt, and pepper

Note 3: Cheese: We recommend freshly grating your own to avoid waxy quesadillas. We like sharp or extra-sharp Cheddar for maximum flavor and love combining Cheddar with Monterey Jack -- delish!

Note 4: Cooking/air frying: Air fryers do vary a bit from brand to brand, so the timing for quesadillas may need to be slightly tweaked for your specific model. Also keep in mind that after the initial air fry, the machine is warmed up and will cook the next batches a bit quicker. This also applies to the skillet -- after the skillet is warmed, subsequent batches also cook quicker.

Nutrition