Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Ground Beef Quesadillas Recipe
Ground beef quesadillas showcase picadillo, the popular Latin comfort food that's typically served with rice but proves equally delicious when used as quesadilla filling. This versatile preparation transforms traditional picadillo into convenient handheld format while maintaining all the complex, satisfying flavors that make this dish beloved throughout Latin America. The seasoned ground beef provides hearty protein while familiar spices create authentic comfort food satisfaction.
Picadillo is popular Latin comfort food, and it’s typically served with rice. But it’s equally delicious served as a quesadilla, and it’s a great way to use leftover picadillo. Feel free to garnish with some pico de gallo, pickled hot peppers, cilantro, more cheese, or with your favorite toppings.
Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
55 mins
Servings:
12
Yield:
12 quesadillas
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Ingredients
1 medium potato, peeled and diced
1 teaspoon vegetable oil
1 pound lean ground beef
½ cup diced red bell pepper
½ cup diced onion
2 cloves garlic, minced
1 (8 ounce) can tomato sauce
¼ cup water
2 tablespoons olive brine
1 teaspoon ground cumin
1 teaspoon dried oregano
salt and ground black pepper to taste
½ cup sliced pimento-stuffed green olives
3 tablespoons raisins
cooking spray
12 (8 inch) flour tortillas
1 cup shredded Mexican cheese blend
Directions
Place diced potato in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 8 to 10 minutes. Drain.
Heat oil in a large skillet over medium heat. Add cooked potato and brown on all sides for about 3 minutes. Remove from the skillet and set aside.
Add ground beef to the skillet; cook and stir until browned, crumbly, and no longer pink in the center, 4 to 5 minutes. Stir in bell pepper, onion, and garlic; cook until softened, 3 to 4 minutes. Drain as much fat from the pan as possible.
Stir in tomato sauce, water, olive brine, oregano, salt, and pepper until well combined. Add olives, raisins, and reserved potatoes; stir well. Reduce heat to low and simmer picadillo for 8 minutes, stirring occasionally.
Heat a nonstick skillet over medium heat and spray with cooking spray. Place a tortilla in the hot skillet and cook until browned, 1 to 2 minutes per side.
Spread about 1/4 cup hot picadillo on one half of the hot tortilla. Top with Mexican cheese, then fold tortilla in half, pressing down with a spatula. Cook until cheese is melted, about 1 more minute. Repeat to cook remaining quesadillas.
Cut each quesadilla into 3 triangles to serve.
Nutrition Facts (per serving)
| 348 | Calories |
| 16g | Fat |
| 35g | Carbs |
| 15g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 348 | |
| % Daily Value * | |
| Total Fat 16g | 21% |
| Saturated Fat 7g | 34% |
| Cholesterol 39mg | 13% |
| Sodium 640mg | 28% |
| Total Carbohydrate 35g | 13% |
| Dietary Fiber 3g | 10% |
| Protein 15g | 29% |
| Potassium 365mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
