Beef Quesadilla with Crispy Low-Carb Tortillas and Monterey Jack
By Ethan Parker
Dinner can be on the table in 25 minutes with this beef quesadilla, built from a quick skillet filling and low-carb tortillas. Seasoned ground beef, sweet red pepper, corn, and melted Monterey Jack sit inside tortillas that cook crisp and golden in a dry skillet.
Olive oil, onion, and garlic start the filling, followed by ground beef and a spice mix of garlic powder, onion powder, oregano, chili powder, cumin, and black pepper. Red bell pepper adds color and a lightly sweet bite, while tomato paste and canned corn round out the beef mixture. Monterey Jack is layered below and above the filling so it melts into the tortilla and helps hold each folded quesadilla together.
The filling is ready when the beef is no longer pink and the pepper is tender. In the skillet, look for evenly browned tortilla surfaces and melted cheese before removing each quesadilla. The main risk is cooking too fast: the tortillas can burn quickly, so medium-low heat gives the cheese time to melt. Keep the filling and cheese away from the edges to limit leakage during turning.
Serve the quesadillas hot and sliced with guacamole, pico de gallo, French fries, roasted vegetables, cauliflower mashed potatoes, or cauliflower fried rice. For later meals, prepare the beef filling ahead, then assemble and cook the tortillas when ready to eat.
Why you'll love this recipe
- Saves weeknight time because the stated 10-minute prep and 15-minute cook time turn a pound of beef into eight quesadillas without a separate sauce.
- Keeps cleanup limited because the beef filling cooks in one large pan, while a non-stick skillet handles the folded tortillas.
- Uses common grocery ingredients, including ground beef, canned corn, tomato paste, onion, bell pepper, tortillas, and shredded cheese, so planning stays straightforward.
- Makes meal prep practical because the beef filling can be prepared one day ahead, leaving only quick assembly and skillet cooking later.
- Feeds a group efficiently because the recipe yields eight servings and each quesadilla uses a measured portion of filling for consistent results.
- Avoids special equipment because a large pan, non-stick skillet, and spatula are all that is needed to cook and press the tortillas.
Ingredients
- •8 low carb tortillas
- •2 cups Monterey Jack cheese (shredded)
- •1 lb ground beef
- •1 tbsp olive oil
- •2 cloves garlic (minced)
- •1 medium onion (finely chopped)
- •1 red bell pepper (diced)
- •0.5 cup canned corn
- •2 tbsp tomato paste
- •0.5 tsp garlic powder
- •0.5 tsp onion powder
- •0.5 tsp oregano
- •1 tsp chili powder
- •0.5 tsp ground cumin
- •0.25 black pepper
Instructions
- 1
Heat the olive oil in a large pan over medium-high heat.
- 2
Add the chopped onion and minced garlic and cook for 3 to 4 minutes until tender.
- 3
Add the ground beef and quesadilla seasoning mix.
- 4
Cook the beef until no longer pink, breaking up the meat as it cooks.
- 5
Add the chopped bell pepper and cook for 5 more minutes until the pepper is tender.
- 6
Add the tomato paste and canned corn and stir until everything is well combined.
- 7
Cook for a few more minutes, then set the filling aside.
- 8
Preheat a non-stick skillet over medium-low heat without adding oil.
- 9
Add one tortilla to the skillet, sprinkle shredded cheese on half, add a few tablespoons of beef mixture, and top with more cheese.
- 10
Fold the tortilla in half and cook for 2 minutes on each side until the cheese is melted.
- 11
Remove the beef quesadilla from the skillet and repeat with the remaining beef mixture.
FAQ
Nutrition (per serving)
Calories
351
Protein
21g
Fat
25g
Carbs
20g
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