Ground Beef Quesadillas With Crisp Tortillas and Gooey Cheese
By Emma Collins
Prep
25 min
Cook
15 min
Total
40 min
Servings
6
Level
Easy
These ground beef quesadillas, filled with seasoned ground beef, corn, red bell peppers, and melted cheese in flour tortillas, make six servings for weeknight dinner and lunch. Quesadillas can be cooked in a skillet or air fryer and cut into wedges for serving.
Olive oil is used to sauté onions and red bell peppers. Ground beef is cooked separately. Other ingredients and seasonings used to flavor the filling include taco seasoning blend, tomato paste, chicken broth, water, and garlic. Frozen corn and chopped cilantro are stirred into the filling after cooking. Cheddar and Monterey Jack cheeses or a combination are sprinkled over the meat filling before cooking to help bind the filling together.
Look for golden, cheese-covered tortillas before cutting. Placing tortillas covered with cheese in a skillet over low to medium heat helps the cheese melt. High heat can cause the tortillas to burn. Skewering and pressing tortillas before flipping them in an air fryer prevents curling. Later batches may cook faster because of leftover heat from previous batches.
Prepare guacamole, sour cream, salsa, lime juice, and cilantro on the side to serve with quesadilla triangles. Serve quesadilla triangles right away. The recipe suggests that raw, unbaked quesadillas can be stored in the refrigerator and cooked from chilled; they will take longer to cook.
Why this recipe works
- Busy families can prepare two quesadillas simultaneously in an air fryer or skillet. Six quesadillas will provide meals or snacks for several family members.
- Cheese on both sides of the meat and seasoning mix allow the tortilla to be rolled around a filling. Many people view this food as a lunch or snack item.
- Vegetables such as bell peppers, onions, corn kernels, and cilantro are included in the filling to serve as part of the meal and eliminate the need for a separate vegetable course.
- Shredded sharp cheddar and Monterey Jack cheeses work better than shredded packaged cheeses to give each wedge a cohesive filling.
- Uncooked assembled quesadillas can be refrigerated for later eating. Experiment with preparing quesadillas to use them in other dishes or meals you want to eat later.
- Toppings are listed on the menu because customers can order guacamole, sour cream, salsa, lime, cilantro, and other items to the side and use them as toppings for other menu items.
Ingredients
- •6 flour tortillas (see note)
- •1 tablespoon olive oil
- •½ large onion (diced)
- •1 red bell pepper (diced)
- •¼ cup chicken stock, broth, or water
- •1 oz packet taco seasoning (see note)
- •2 tablespoons tomato paste
- •1 lb lean ground beef (93/7)
- •1 ½ teaspoons garlic (minced)
- •1 cup frozen corn
- •½ cup cilantro (finely chopped)
- •3 cups sharp Cheddar cheese or Monterey Jack (a combination of both is recommended)
- •cooking spray (as needed for cooking)
- •guacamole (for serving, optional)
- •sour cream (for serving, optional)
- •salsa (for serving, optional)
- •lime (for serving, optional)
Instructions
- 1
If using uncooked tortillas, warm them in a skillet according to package directions and set aside. If using already cooked tortillas, no prep is needed.
- 2
Dice the onion and red bell pepper, finely chop the cilantro, and shred the cheese.
- 3
Heat olive oil in a large skillet over high heat. Add the onion and red bell pepper and sauté for 3–5 minutes until golden.
- 4
Push the vegetables aside and add the ground beef to the center. Sear, crumble, and brown the beef, then drain grease if needed.
- 5
Reduce heat to medium and add the taco seasoning, tomato paste, chicken stock, broth, or water, and garlic. Stir for 1–3 minutes until fragrant.
- 6
Remove from heat, add the frozen corn and cilantro, and mix well.
- 7
Divide the cheese and meat filling among the 6 tortillas. On one side of each tortilla, sprinkle 2 tablespoons cheese, add 1/2 cup ground beef filling, top with another 2 tablespoons cheese, then fold and press together.
- 8
For the skillet method, brush both sides with oil or use cooking spray. Place 2 quesadillas in a dry nonstick skillet over medium-low heat, cover, and cook for 2–3 minutes until golden and crisp.
- 9
Uncover, flip, and press lightly with a spatula to seal. Cook another 2–3 minutes until the filling is melted and tortillas are browned, keeping the heat low so the cheese melts before the tortillas brown. Repeat with remaining quesadillas.
- 10
For the air fryer method, stick toothpicks through the edges and generously spray both sides with cooking spray. Place 2 quesadillas in the air fryer with space between them.
- 11
Cook at 350°F for 6–8 minutes, flipping halfway through, until crisp and golden and the cheese is melted. Press the quesadillas together before flipping to seal the edges.
- 12
Carefully remove from the air fryer and let cool for a few minutes before cutting and serving. Repeat with remaining quesadillas.
- 13
Cut cooked quesadillas into wedges and serve with guacamole, sour cream, salsa, or other desired toppings.
FAQ
Nutrition (per serving)
Calories
568
Protein
37.8g
Fat
30.2g
Carbs
36.4g
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