Ground Beef Quesadilla
This cheesy ground beef quesadilla is packed with flavor and it's perfect for a quick weeknight dinner. I added some veggies to the meat mixture - bell pepper, onion, corn, and beans. They add more flavor and make this dish more nutritious, so it's meaty, comforting, and cheesy, but you also feel good after eating it! Serve it with guacamole and tomato salsa for a truly perfect meal.
Servings 3 servings
- 1 tablespoon frying oil
- 1 lb (450g) lean ground beef
- 1 1/2 tablespoons Fajita seasoning or taco seasoning
- 1/4 cup water or broth
- 1 teaspoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1/2 teaspoon corn starch omit when using a store-bought seasoning mix
- 1 red bell pepper
- 1 medium onion
- 1/2 cup canned corn 80g, about 1/3 of a can
- 1/2 cup canned kidney or black beans 80g, about 1/3 of a can
- salt and pepper to taste
- 5 large tortillas
- 3 1/4 cups shredded cheddar I used half mild and half sharp, 350g or 12 ounces
Heat the oil in a large frying pan over high heat. Add the beef in an even layer. Don't stir! When you see that the beef is browned at the bottom, reduce the heat to medium, sprinkle with seasoning, salt, and pepper. Cook for a couple of minutes until the beef is cooked through (no longer pink). Stir the meat with a spatula to break it up.
Add finely diced onion and bell pepper. Add water/broth, Worcestershire sauce, corn starch, and tomato paste. Cook for a couple of minutes or until the bell pepper and onion are soft. Add more liquid if necessary so that the meat mixture is not dry.
Add corn and beans, stir everything together, and season with salt and pepper.
Place some shredded cheese on one half of a large tortilla (about 1/3 cup), top with the meat mixture (about 1/2 cup), top with more shredded cheese. Fold tortilla in half.
Heat a small amount of oil in a clean pan over medium heat. Place your assembled quesadilla in the pan. Cook until browned on both sides and the cheese is melted.
Transfer to a plate, sprinkle with salt, and cut into two parts. Repeat with the remaining ingredients.
- Alternatively, you can cook the quesadillas in the oven. It's a great option if you have lots of quesadillas to cook. In terms of taste, they taste the same and are both crispy. How to do it: place the quesadillas on a baking sheet lined with parchment paper, brush with melted butter, and bake at 400°F (200°C) for about 5-10 minutes or until browned and crispy.
- I like these quesadillas best with guacamole and tomato salsa.
- Calories = 1 serving (1/3 of the recipe). This is only an estimate!