Ground Beef Quesadillas are cooked with a ground beef filling seasoned with fresh vegetables and cheese in a toasted flour tortilla.
Ground Beef Quesadillas
By Sue Lau | Palatable Pastime
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Ground Beef Enchiladas is my recipe of the day with the blogging group Sunday Funday. We post weekly on varying topics. This week we’re featuring recipes for Cinco de Mayo. Glad you could join us!
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For my offering today I have a homestyle quesadilla. Bill used to make cheese quesadillas on a regular basis in our early days together. We would enjoy them as a snack. They were simple but satisfying and delicious.
Here I used both queso dip and shredded cheese to make them extra cheesy. I also added ground beef with taco seasoning and some veggies, for a more substantial entree. And topped them with sour cream, salsa and slices of avocado. And a few slices of pickled jalapeño peppers. Because we’re fans of chilies here.
Sunday Funday
Recipes for Cinco De Mayo
- Amy from Amy’s Cooking Adventures shares Bean Burrito Bowls
- Sue of Palatable Pastime gives us Ground Beef Quesadillas
- Sneha from Sneha’s Recipe cooked up some Homemade Refried Beans
- Camilla of Culinary Cam has Humitas
- Karen of Karen’s Kitchen Stories provides Polvorones de Naranja
- Wendy from A Day in the Life on the Farm is serving Turkey Taco Salad
Ground Beef Quesadillas
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Ground Beef Quesadillas
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Ground Beef Quesadillas
Equipment
- 1 skillet
- 1 griddle
Ingredients
Quesadilla Filling (makes 3 cups):
- 1 pound ground beef
- 1 medium onion diced
- 1/2 cup diced zucchini
- 1 ear fresh corn
- 2 Roma tomatoes diced
- 1/2 fresh jalapeno minced
- 1 tablespoon fresh lime juice
- 2 tablespoons taco seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
Quesadillas:
- 6 ten inch flour tortillas
- 3 cups Mexican blend cheese
- 3/4 cup Queso cheese dip warmed
Garnish:
- 1-1/2 cups pickled jalapeno slices
- 1/2 cup mild salsa
- 1/2 cup sour cream
- 2 small ripe avocados
Instructions
- Brown and crumble ground beef in a skillet and drain off extra fat.
- Add onion, zucchini, corn until vegetables soften.
- Stir in diced tomato, jalapeno, lime juice, seasoning, salt and black pepper.
- Cook until mixture thickens and not too wet.
- Place a tortilla on a griddle and top with1/2 cup quesadilla filling, 1/2 cup cheese, 3 tablespoons queso dip.
- Fold in half and cook until lightly browned on both sides.
- Slide out onto a plate and cut into3-4 wedges.
- Garnish wedges with salsa, sour cream, pickled jalapeno slices and sliced avocado.
Notes
Nutrition
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