Beef and Corn Quesadillas

Flavorful seasoned ground beef and sweet corn folded into cheesy tortillas, pan-fried until golden and crispy, served with a side of salsa.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 1
• Cuisine: Latin
• Difficulty: Easy
• Cost: $6.72/serving

Dietary

• Nut-Free
• Egg-Free
• High-Protein

Tags

• quick
• savory
• tangy
• comfort food
• kid-friendly
• sauté

Ingredients

• 0.5 pound ground beef (80/20 lean)
• 0.25 cup yellow onion (diced)
• 1 clove garlic (minced)
• 1 teaspoon chili powder
• 0.5 teaspoon ground cumin
• 0.25 teaspoon salt
• 0.25 cup frozen corn (thawed)
• 2 flour tortillas (8-inch)
• 0.5 cup Monterey Jack cheese
• 0.25 cup prepared salsa

Instructions

1. Heat a large skillet over medium-high heat. Add ground beef and yellow onion. Cook, breaking up the beef, until browned and onion is softened, about 5-7 minutes. Drain any excess grease.
2. Stir in minced garlic, chili powder, ground cumin, and salt. Cook for 1 minute more, until fragrant.
3. Add the thawed frozen corn to the beef mixture and cook for 2 minutes, stirring occasionally.
4. Place one flour tortilla in a clean, dry skillet (medium heat). Sprinkle half of the shredded Monterey Jack cheese over the tortilla, then spread half of the beef and corn mixture on one half of the tortilla. Fold the other half over.
5. Cook for 2-3 minutes per side, until the tortilla is golden brown and the cheese is melted and bubbly. Repeat with the remaining tortilla and filling.
6. Cut the quesadillas into wedges and serve immediately with salsa, if desired.

Nutrition (per serving)

• Calories: 765
• Protein: 52.8 g
• Carbohydrates: 44.5 g
• Fat: 42.1 g
• Fiber: 4.7 g
• Sodium: 1390 mg
• Saturated Fat: 21.8 g
• Sugar: 5.8 g
• Cholesterol: 160 mg