Description
These Cheesy Ground Beef & Veggie Quesadillas combine lean ground beef with sautéed colorful bell peppers, onions, and carrots, seasoned with reduced-sodium taco seasoning, and melted Mexican cheese blend sandwiched between whole grain tortillas. Perfectly crispy and golden on the outside, they make a delicious and balanced meal topped with optional salsa and light sour cream.
Ingredients
Scale
For the Quesadillas:
- 1 lb ground beef (93% lean)
- 1 tbsp oil
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 1/2 medium yellow onion, diced
- 1/2 cup shredded carrots
- 1 packet (1.25 oz) reduced-sodium taco seasoning
- 1 cup shredded Mexican cheese blend
- 8 whole grain tortillas
Optional Toppings:
- Salsa
- Light sour cream
Instructions
- Sauté Vegetables: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the diced red and green bell peppers along with the diced yellow onion. Sauté for about 10 minutes until the onions start to brown, then add the shredded carrots and cook for an additional 5-7 minutes until the vegetables are softened. Transfer the cooked vegetables to a bowl and keep warm.
- Cook Beef: Using the same skillet, add the ground beef and crumble it with a spatula. Cook for 8-10 minutes until browned thoroughly. Drain any excess fat, then add the packet of reduced-sodium taco seasoning and the cooked vegetable mixture back into the skillet. Stir well to combine and heat through.
- Assemble Quesadillas: Heat another medium skillet over medium-high heat. Place one whole grain tortilla in the pan, then layer with 2 tablespoons of shredded Mexican cheese blend, spread 1/2 cup of the beef and veggie mixture evenly over the cheese, add another 2 tablespoons of shredded cheese on top, and finish with a second tortilla. Repeat this process to assemble a total of 4 quesadillas.
- Cook Quesadillas: Cook each quesadilla for 5-7 minutes on one side until it turns golden brown and crispy. Carefully flip and cook the other side for an additional 5-7 minutes until similarly golden and the cheese has melted inside.
- Serve: Remove quesadillas from the skillet and cut into wedges. Serve warm with optional salsa and light sour cream on the side for dipping or topping.
Notes
- Draining the excess fat after cooking the beef makes this dish leaner and healthier.
- Use whole grain tortillas for added fiber and nutrients.
- Feel free to substitute the vegetables based on preference or availability.
- Cook the quesadillas on medium-high heat to achieve the perfect crispy outside without burning.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet or oven to maintain crispness.
