Crazy Beef Quesadillas

Take an average cheese quesadilla to a more satisfying place! Crumbled Ground Beef, black beans, corn and salsa join melted cheese inside these hearty handhelds.

  • 35
  • 4
  • 570
  • 46 g


  • 1 pound Ground Beef (93% lean or leaner)
  • 1 jar (16 ounces) prepared salsa with black beans and corn
  • 1-1/2 cups shredded reduced-fat Mexican cheese blend
  • 1/4 cup chopped fresh cilantro
  • 4 large flour tortillas (10-inch diameter)
  • Chopped fresh cilantro (optional)


  1. Heat oven to 350°F. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings, as necessary.

    Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
  2. Reserve 1/2 cup salsa. Add remaining salsa, cheese and 1/4 cup cilantro to beef; mix well. Spoon 1/4 of beef mixture onto half of each tortilla. Fold tortillas in half to close. Place on baking sheet.

    Cook's Tip: Prepared thick-and-chunky salsa may be substituted for the black bean and corn salsa.
  3. Bake in 350°F oven 10 to 11 minutes or until filling is heated through and edges of tortillas are lightly browned and crisp. Garnish with cilantro, as desired; serve with reserved salsa.


0 % *

10.3g SAT FAT

0 % DV **


0 % DV

6.9 mg IRON

0 % DV

8.6 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving using 93% lean ground beef: 571 Calories; 197.1 Calories from fat; 21.9g Total Fat (10.3 g Saturated Fat; 0.2 g Trans Fat; 2.3 g Polyunsaturated Fat; 6.7 g Monounsaturated Fat;) 110 mg Cholesterol; 1571 mg Sodium; 48 g Total Carbohydrate; 6.3 g Dietary Fiber; 6.7 g Total Sugars; 46 g Protein; 0 g Added Sugars; 598.1 mg Calcium; 6.9 mg Iron; 505 mg Potassium; 0.2 mcg Vitamin D; 0.5 mg Riboflavin; 9.4 mg NE Niacin; 0.5 mg Vitamin B6; 3.5 mcg Vitamin B12; 614 mg Phosphorus; 8.6 mg Zinc; 43.5 mcg Selenium; 105.4 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Calcium, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Potassium, and Choline.

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