Can’t decide between tacos or quesadillas? Yes, you can have it all, with our Taco Quesadillas!
Surf and Turf. Chicken and Waffles. Buffalo Chicken Pizza. We humans love to make combo dishes out of our favorites. Sometimes the two things we’re combining make strange bedfellows (chicken? with waffles? yes, but so good!) and other times, they just make sense. Taco Quesadillas fall into the latter category. You take two delicious things and merge them, so the sum is greater than the parts. That’s not girl math; that’s tortilla math!
In our house, tacos always win over quesadillas. But tacos can be a bit tedious. So a fun way to mix things up is to make a taco filling but use that filling to make quesadillas. You get the crunch factor and the dipping possibilities of a quesadilla but the taco flavor and the substantial filling. It’s a good deal!
The ground beef is simply seasoned, with your choice of taco seasoning. Instead of the usual shredded cheese atop an open taco, in Taco Quesadillas, you get the melted goodness of cheese inside the tortilla. That melty, meaty middle is enveloped by the crisped tortilla, which makes for the perfect texture contrast. The fun part is the toppings and dip options: my kids just dip theirs in salsa, while my hubby loads up on sour cream, hot sauce, guac, and diced onions. Me, I’m a sour cream and salsa girl. Everyone gets what they want.
Shredded cheddar: DIY or buy?
If you’re in a time crunch and need shredded cheddar for these Taco Quesadillas immediately, buying a bag of pre-shredded cheese is easy and fast. But if you can spare a few extra minutes, grab a block of cheddar cheese and shred your own. For every 4 ounces of block cheese, you will get approximately 1 cup. So plan accordingly. Why shred your own? The melt factor is the main reason. When you shred your own cheese, you get optimum melt. Pre-shredded cheese contains additives to ensure the shreds don’t stick together in a big, unappetizing clump. Avoid all that stuff and use your box grater: you won’t be disappointed!
Top Tips for Perfect Taco Quesadillas
- Choose wisely: Buy at least 80 or 90% lean ground beef. It’s more heart healthy and less grease to drain.
- No-mess flip: When it’s time to flip the quesadilla, slide a spatula under the folded edge. With a pair of tongs in your other hand, gently hold the open edge closed. Flip!
- Use your pizza cutter! Your rolling pizza cutter is a great tool to cut quesadillas into wedges.
- Keep your cooked quesadillas warm while you finish cooking the rest. The best way to do this is on a baking sheet in a barely-warm oven.
How to Make Ahead and Store?
Taco Quesadillas can be made ahead of time and kept in an airtight container in the fridge for up to 3 days. Alternatively, you can layer them between parchment sheets and freeze in a resealable bag for up to one month. Then, just reheat one at a time or whatever quantity you need. Leftovers can be stored the same way.
Serving Suggestions
To serve Taco Quesadillas, I like to set up the toppings and dips ahead of time, before I start prepping. That way, everything is ready to go when the quesadillas are hot and fresh. Mix and match bowls for the sour cream, guacamole, salsa, and chopped onions. In our family, there is always a bottle of hot sauce out as well. Other sides to serve with Taco Quesadillas include Spanish rice, tortilla chips, or our Grilled Corn Salad with Fresh Herbs (a great make-ahead to have ready in your fridge!).
Taco Quesadillas
Ingredients Â
- 1 lb. ground beef
- 1 1 ounce packet taco seasoning
- 2/3 cup water
- 6 8-inch flour tortillas
- 3 cups grated cheddar or Mexican-blend cheese
- Optional toppings: sour cream guacamole, salsa, diced red onion, sliced green onion
InstructionsÂ
- Brown the beef: In a large skillet, cook the ground beef over medium-high heat until it’s no longer pink. Drain excess grease.
- Season the meat: Return the beef to the skillet, mix in the taco seasoning and water. Simmer on low heat for 3-4 minutes until the mixture thickens, stirring often.
- Heat the griddle: Warm up a flat griddle or large skillet over medium heat for the quesadillas.
- Assemble the quesadillas: Lay out a tortilla, sprinkle 1/4 cup of cheese on one half, add 1/4 – 1/2 cup of the taco meat, and top with more cheese. Fold the tortilla over to close.
- Cook until crisp: Place the quesadilla on the griddle, cooking each side for 2-3 minutes until golden brown and the cheese is melted.
- Serve: Let the quesadilla cool slightly, then cut into wedges. Serve with your choice of toppings.
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