Wondering what to do with leftover taco meat? We suggest making Taco Quesadillas! This ground beef quesadilla recipe is made in the oven on a baking pan so you can cook the quesadillas all at one time!
Put a spin on Wednesday night dinner by making Taco Quesadillas with leftover taco meat from Taco Tuesday. Baked in the oven, these quesadillas are done cooking in no time at all!
You will be amazed to see how excited the whole family is to eat leftovers once they try this quesadilla recipe. Serve with homemade Pico de Gallo and top with all their favorite taco toppings.
Taco Quesadillas also pair extremely well with our Canned Mexican Corn Salad. However you decide to serve this recipe, enjoy each and every bite!
Get started by gathering the equipment and ingredients. All of the toppings are listed as optional – pick the ones that best fit your family’s preferences.
Equipment
- baking pan
- Pizza Cutter
- cutting board
- chefs knife
- nonstick cooking spray
Ingredients
- 1 pound taco meat, cooked leftovers work great
- 4 large gluten-free tortilla shells
- 1/2 cup shredded Mexican blend cheese
- 1/2 cup shredded lettuce optional
- 10 cherry tomatoes, chopped optional
- 2 tablespoons onion, diced optional
- 2 tablespoons cilantro optional
- 1 lime optional
- salt to taste optional
- 1 avocado, sliced optional
How To Make
- Preheat the oven to 425°F. Preheat the oven. Spray a baking pan with nonstick cooking spray. Place flour tortillas onto the pan.
- Fill the quesadillas. Divide cooked taco meat placing it onto one half of each tortilla. Sprinkle the meat with cheese. Fold the tortillas in half.
- Bake for 8 minutes. Flip and spray the top with nonstick cooking spray. Cook for an additional 3-4 minutes or until the top is browned and crispy.
Baking quesadillas in the oven is a great way to feed the whole family or a large crowd. It eliminates standing over the stovetop flipping each quesadilla one at a time.
Homemade Pico de Gallo
While the quesadillas are baking, combine the chopped tomato, diced onion, half of the cilantro, a squeeze of lime juice, and a little salt to make a delicious Pico de Gallo.
Taco Toppings
After slicing the quesadillas – we find using a pizza cutter is the easiest – serve with any taco toppings.
- shredded lettuce
- sliced avocado
- limes
- Pico de Gallo
- salsa
- sour cream
- cilantro
FAQs
A great cooking option if making a single taco quesadilla. Add the cooked taco meat and shredded cheese to a tortilla then microwave in 30 second intervals until the cheese is melted and meat is warm. The tortilla might not be as crispy but it makes a delicious and quick meal.
Assemble the quesadillas by adding the leftover meat and shredded cheese to the corn tortilla. Bake as directed then serve with desired toppings.
Make an easy steak quesadilla recipe by swapping leftover steak for the ground beef in this recipe then following the same step by step instructions.
Other Mexican-Inspired Dinners
- Mexican Stuffed Shells
- Nacho Fries Bell Grande
- Mexican Shrimp Ceviche Recipe
- Cheesy Taco Pasta Recipe
- Shredded Chicken Skillet Nachos
- Shredded Chicken Quesadilla
- Quick and Easy Cheese Tamales
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Taco Quesadilla
Equipment
- Pizza Cutter
- nonstick cooking spray
Ingredients
- 1 pound taco meat, cooked ✅
- 4 large gluten-free tortilla shells
- 1/2 cup shredded Mexican blend cheese ✅
- 1/2 cup shredded lettuce
- 10 cherry tomatoes, chopped
- 2 tablespoons onion, diced
- 2 tablespoons cilantro
- 1 lime optional
- salt to taste optional
- 1 avocado,sliced optional
Instructions
- Preheat the oven to 425°F. Preheat the oven. Spray a baking pan with nonstick cooking spray. Place flour tortillas onto the pan.4 large gluten-free tortilla shells
- Fill the quesadillas. Divide taco meat placing it onto one half of each tortilla. Sprinkle the meat with cheese. Fold the tortillas in half.1 pound taco meat, cooked, 1/2 cup shredded Mexican blend cheese
- ⭐️ Bake the quesadillas. Bake for 8 minutes. Flip and spray the top with nonstick cooking spray. Cook for an additional 3-4 minutes or until the top is browned and crispy.
- Make the pico de gallo. While the quesadillas are baking, combine the chopped tomato, diced onion, half of the cilantro, a squeeze of lime juice, and a little salt. Set aside.10 cherry tomatoes, chopped, 2 tablespoons onion, diced, 2 tablespoons cilantro, 1 lime, salt to taste
- Garnish. Slice the quesadillas using a pizza cutter. Serve with shredded lettuce, sliced avocado, limes, and pico de gallo, or simply serve with a side of premade salsa.1/2 cup shredded lettuce, 1 avocado,sliced
Notes
Nutrition
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Shari says
The sheet pan is such a time saver!!