Ground Beef Quesadillas with Pico

Cheesy quesadillas filled with seasoned ground beef, served with a fresh and easy pico de gallo and crunchy tortilla chips.

• Prep: 10 min
• Cook: 12 min
• Total: 22 min
• Servings: 2
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $3.13/serving

Dietary

• Nut-Free
• Egg-Free
• Low-Sugar

Tags

• quick
• comfort food
• kid-friendly
• crowd-pleaser

Ingredients

• 6 ounce ground beef (lean)
• 1 tablespoon taco seasoning
• 2 flour tortillas (8-inch)
• 0.5 cup Colby Jack cheese (shredded)
• 0.25 red onion (finely diced)
• 1 Roma tomato (diced)
• 1 tablespoon fresh cilantro (chopped)
• 1 tablespoon lime juice
• 0.25 teaspoon salt
• 1 ounce tortilla chips (for serving)

Instructions

1. In a medium skillet, cook 6 ounces lean ground beef over medium-high heat, breaking it apart with a spoon, until no longer pink (about 5-7 minutes). Drain any excess fat. Stir in 1 tablespoon taco seasoning and cook for 1 minute more.
2. While beef cooks, prepare the quick pico: In a small bowl, combine 1/4 finely diced red onion, 1 diced Roma tomato, 1 tablespoon chopped fresh cilantro, 1 tablespoon lime juice, and 1/4 teaspoon salt. Stir well.
3. To make the quesadillas: Lay out 2 flour tortillas. Sprinkle 1/4 cup shredded Colby Jack cheese over one half of each tortilla. Top the cheese with half of the cooked ground beef mixture, then sprinkle with remaining 1/4 cup shredded Colby Jack cheese.
4. Fold the empty half of each tortilla over the filling. Cook in a clean, lightly oiled skillet over medium heat for 3-4 minutes per side, until golden brown and the cheese is melted.
5. Cut each quesadilla in half and serve immediately with the quick pico de gallo and 1 ounce tortilla chips.

Nutrition (per serving)

• Calories: 468
• Protein: 29.2 g
• Carbohydrates: 34.9 g
• Fat: 20.9 g
• Fiber: 2.1 g
• Sodium: 1249 mg
• Saturated Fat: 10.7 g
• Sugar: 2 g
• Cholesterol: 85 mg