This cheesy ground beef quesadilla is ideal for a quick weekday dinner since it is packed with flavor and only takes a few minutes to prepare. I improved the nutritional value of the beef combination by using vegetables such as red bell pepper, onion, corn, and black beans. They not only give additional taste to the dish, but they also make it more healthy, which means that in addition to being meaty, comforting, and cheesy, you will also feel good after eating it! If you want to make the perfect supper, accompany it with guacamole and tomato salsa. 

Quesadillas are the quickest and easiest solution when you need to come up with something to eat that uses ground beef. If you’ve ever wondered what to do with ground beef, this is the ideal solution. If you like, you may instead use ground pig or ground turkey for the ground beef in this recipe instead.

  • 450 grams.Of lean ground beef.
  • 1 1/2 Tbsp.Of taco seasoning.
  • Water or broth; you’ll need 1/4 a cup. 
  • 1 Tsp.Of Worcestershire sauce.
  • 1 Tbsp.Of tomato paste.
  • A medium red bell pepper.
  • A medium yellow onion.
  • 80 grams.Of canned corn.
  • 80 grams.Of canned kidney.
  • Black pepper and salt to taste.
  • 5 tortillas; the large-sized.
  • 350 grams.Of shredded cheddar cheese.
  • 1st Step – In a big skillet, heat a tbsp of oil to a high temperature over the stove. In a single layer, add the meat to the pan, and don’t stir! When you see that the beef is beginning to brown on the underside, turn the heat down to medium and season it with seasoning, salt, and pepper. 
  • 2nd Step – Wait a few minutes until the steak is completely cooked through before serving (no longer pink). To shred the meat into smaller pieces, stir it with a spatula. 
  • 3rd Step – Add onion and bell pepper that has been finely chopped. To the pan, add some water or broth, cornstarch, Worcestershire sauce, and tomato paste. 
  • 4th Step – Cook for a few more minutes, or until the bell pepper and onion have reached the desired degree of tenderness. If extra liquid is required, add it so that the meat mixture does not get dry. 
  • 5th Step – After adding the corn and beans, mix the ingredients well and then season with salt and pepper. On one half of a big tortilla, sprinkle some shredded cheese (about a third of a cup’s worth), then layer on the meat mixture (about a half cup’s worth), and finish with more shredded cheese. Make a fold in the tortilla. 
  • 6th Step – In a tidy skillet, heat a tablespoon or two of oil over moderate heat. Put the quesadilla you just made in the pan. Cook until browned on all sides and the cheese has melted, turning occasionally. 
  • 7th Step – Place on a plate, season with more salt, then divide into halves or quarters before serving. Do the same with the rest of the ingredients. Enjoy!


  • You may also prepare the quesadillas in the oven as an additional option. If you need to prepare a large number of quesadillas, this is an excellent choice. Both of these options have the same crispiness to them and an identical flavor. 
  • Reheating these quesadillas in a skillet is quick and simple to do. They will continue to have an incredible flavor, but the tortillas won’t have the same crispy texture. The easiest method to preserve them is to keep the filling in a separate container from the tortillas and to only put them together just before you cook them. Your quesadillas will get a crispier texture in this manner.

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