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How to Make Ground Beef Quesadillas - A Step-by-Step Guide

Ground beef quesadillas are a delicious and easy-to-make Mexican-inspired dish that is perfect for a quick weeknight meal or for entertaining a crowd. These cheesy and flavorful quesadillas are filled with seasoned ground beef, melty cheese, and savory toppings, making them a satisfying and crowd-pleasing dish that everyone will love.

Quesadillas are a staple in Mexican cuisine and are a versatile dish that can be customized with a variety of fillings and toppings. Ground beef quesadi...

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Ingredients

  • 1 medium potato, peeled and diced
  • 1 teaspoon vegetable oil
  • 1 pound lean ground beef
  • ½ cup diced red bell pepper
  • ½ cup diced onion
  • 2 cloves garlic, minced
  • 1 (8 ounce) can tomato sauce
  • ¼ cup water
  • 2 tablespoons olive brine
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • salt and ground black pepper to taste
  • ½ cup sliced pimento-stuffed green olives
  • 3 tablespoons raisins
  • cooking spray
  • 12 (8 inch) flour tortillas
  • 1 cup shredded Mexican cheese blend

Information

  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Servings: 12
  • Yield: 12 quesadillas

  • Place diced potato in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 8 to 10 minutes. Drain.
  • Heat oil in a large skillet over medium heat. Add cooked potato and brown on all sides for about 3 minutes. Remove from the skillet and set aside.
  • Add ground beef to the skillet; cook and stir until browned, crumbly, and no longer pink in the center, 4 to 5 minutes. Stir in bell pepper, onion, and garlic; cook until softened, 3 to 4 minutes. Drain as much fat from the pan as possible.
  • Stir in tomato sauce, water, olive brine, oregano, salt, and pepper until well combined. Add olives, raisins, and reserved potatoes; stir well. Reduce heat to low and simmer picadillo for 8 minutes, stirring occasionally.
  • Heat a nonstick skillet over medium heat and spray with cooking spray. Place a tortilla in the hot skillet and cook until browned, 1 to 2 minutes per side.
  • Spread about 1/4 cup hot picadillo on one half of the hot tortilla. Top with Mexican cheese, then fold tortilla in half, pressing down with a spatula. Cook until cheese is melted, about 1 more minute. Repeat to cook remaining quesadillas.
  • Cut each quesadilla into 3 triangles to serve.

    • Nutrition

    348 cal.

    • Total Fat: 16g
    • Saturated Fat: 7g
    • Cholesterol: 39mg
    • Sodium: 640mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 3g
    • Protein: 15g
    • Potassium: 365mg

    Categories

    Appetizer recipes
    Mexican recipes
    Mexican recipes
    Easy recipes
    Quick recipes