Oh ground beef and cheese, we love you so.
Quesadillas for Dinner
I cannot count the number of nights I have walked into my home only to realize that dinner is not only not served (HAHAHAHA), but doesn’t exist. And that’s when quesadillas often come into play. And if I have been smart enough to save some browned ground beef (yes, I do this on purpose, it’s a thing) as well as laying in a supply of flour tortillas and shredded cheese (which is are two of my fridge pantry staples), then I am in business.
There is a distinct Mexican vibe to these quesadillas, and a bit of a kick, thanks to the garlic, jalapenos, oregano, chili powder, and cumin. You can definitely play around with the vegetables in the recipe. Chopped broccoli, scallions instead of the onions, zucchini on the summer. Amp up the amount of garlic if you feel like it. You could also add some diced avocado into the mix.
I also love quesadillas as appetizers, especially if you have the time to make a few different kinds – people just love an assortment of cheesy triangles to munch on with drinks (and who can blame these people). More quesadilla recipe suggestions below.
These generously stuffed quesadillas turn a small amount of ground beef and whatever vegetables you have around into a perfect cheesy dinner.Tweet This
Other Quesadilla Recipes:
- Breakfast Quesadillas
- Spinach, Mushroom, and Chicken Quesadillas
- Vegetable Quesadillas
- Easiest Baked Chicken Quesadillas
Other Ground Beef and Cheese Recipes:
- Cheesy Beef and Hash Brown Casserole
- Cheesy Ground Beef Quesadillas
- One-Skillet Cheesy Beef and Macaroni
- One-Skillet Beefy Enchilada Casserole
- Beef and Three-Cheese Noodle Casserole
Cheesy Ground Beef and Vegetable Quesadillas
- Nonstick cooking spray for the skillet
- ½ pound lean ground beef
- 1 teaspoon olive oil or canola, vegetable, or peanut oil
- 1 small onion chopped
- ½ cup cooked corn kernels
- ½ cup chopped bell pepper
- 1 clove garlic minced
- 1 teaspoon finely minced jalapeno
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 2 scallions trimmed and chopped (white and green parts)
- Kosher or coarse salt and freshly ground black pepper to taste
- 4 teaspoons unsalted butter divided
- 8 8-inch flour tortillas
- 3 cups (12 ounces) mixed shredded Mexican blend cheese and shredded havarti or the shredded cheese of your choice
- Sour cream and salsa to serve, if desired
- Spray a large skillet with nonstick cooking spray and place over medium-high heat. Add the ground beef and cook, stirring frequently and breaking up the meat, until it’s crumbly and browned throughout, about 5 minutes. Transfer to a colander and drain.
- Heat the oil in the skillet over medium heat. Add the onions, bell pepper, garlic, jalapeno, chili powder, cumin, oregano, and salt and pepper. Sauté until the vegetables are softened and the spices are nice and toasty and aromatic, 5 minutes. Return the browned beef to the skillet, add the scallions, and stir to combine.
- Heat another large skillet over medium high heat and add a half teaspoon of butter. Place a tortilla in the pan. Sprinkle 2 tablespoons of the cheese over half of the quesadilla, and distribute 1/8 of the ground beef mixture over the cheese. Top that with another 2 tablespoons of the shredded cheese. Flip the bare half of the tortilla over the filling, cover the pan, and sauté for about 2 minutes until the bottom is golden and the cheese has started to melt, then use a spatula to flip the half-moon quesadilla, and continue to cook, uncovered, until all of the cheese is melted and the underside is browned, 2 to 3 minutes.
- Remove the quesadilla to a cutting board and let the quesadilla sit for a minute before you slice into 3 wedges. Repeat until all of the quesadillas are cooked. Serve with sour cream and salsa, as desired.
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