Last week we made 20 Minute Ground Beef Tacos with Hidden Veggies, and had a bunch of leftovers. Although we love tacos, I just didn’t want another crunchy taco, and also because we are forever looking for after school and night time snacks, I made taco quesadillas with all of that leftover taco meat and cheese!
Taco Quesadillas are a great quick-fix dinner, use up leftover taco meat in the fridge on leftover night and best of all, they freeze and reheat wonderfully. I love the simplicity of this recipe, and it’s easy to make for 2 or 200
Leftover Taco Quesadilla Recipe
leftover taco meat
shredded cheddar cheese
In a large bowl, mix leftover ground beef and shredded cheddar cheese until well combined.
Place about 1/4 cup of taco and cheese mixture to half of a flour tortilla, and fold in half.
Heat a non-stick skillet over medium-high heat, and spray with oil or Pam. Place quesadilla in the skillet and cook for 5 minutes.
Flip and cook on other side for 2 minutes until golden brown and crispy, and the cheese is melty.
Repeat with remaining quesadillas. The rest of the quesadillas will cook faster than your first one, so keep your eye on the heat so that you do not burn them.
To serve, let rest 1 minute, and cut in half. Serve with your favorite salsa, guacamole or taco sauce and enjoy!
To Freeze & Make A Freezer Meal:
Wait for cooked quesadillas to cool completely.
Place on a single layer on a baking sheet lined with parchment, and freeze for 6-8 hours, or until completely frozen.
Wrap frozen quesadillas in pieces of parchment, or foil, and place in a labeled ziplock bag.
To Reheat: Remove quesadilla from parchment or foil, and pop in the microwave for a minute and 30 seconds, or for the ultimate reheated quesadilla, place in the toaster oven for 5-10 minutes, until crispy and cheese is melted.