Beef Taco Quesadillas

with pico de gallo and sour cream

Prep & Cook Time: 20-30 min.

Difficulty Level: Easy

Spice Level: Medium

Cook Within: 4 days

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Dinner time is family time, and also is often taco night. Well, we've got something better than taco night. (We know, perish the thought!) Delete the calendar invite for taco night, and accept the invitation to quesadilla night. Why have crunchy shells and wilted lettuce when can have a cheesy flat delicious warm triangle of flavor goodness, topped with a pico you'll make yourself. Taco night is so 20th century, this is the future.

In Your Box (serves 4)

  • 16 oz. Ground Beef
  • 2 Roma Tomatoes
  • Info
    4 Large Flour Tortillas
  • Info
    6 oz. Shredded Cheddar-Jack Cheese
  • 5 oz. Corn Kernels
  • Info
    2 oz. Sour Cream
  • 2 Green Onions
  • 2 Tbsp. Taco Seasoning
  • ¼ oz. Cilantro
  • 0.14 oz. Lemon Juice
Contains: Sulfites
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 2 Large Non-Stick Pans

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Make the Pico de Gallo

    Core tomato and cut into 1/2" dice.

    Trim and thinly slice green onions.

    Stem cilantro and tear leaves.

    In a mixing bowl, thoroughly combine tomatoes, green onions, lemon juice, 1/4 tsp. salt, a pinch of pepper, 1 tsp. olive oil, and cilantro. Set aside.

  2. 2

    Cook the Filling

    Place a large non-stick pan over medium-high heat.

    Add ground beef to hot pan. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

    Carefully, drain excess fat from pan. Stir in seasoning blend and corn until completely combined.

    Remove from burner.

  3. 3

    Form and Cook the Quesadillas

    Place tortillas on a clean, flat work surface. Divide cheese between tortillas, placing on one half. Top with filling. Fold tortilla over filling.

    Place another large non-stick pan over medium heat and add 1 tsp. olive oil.

    Cooking two at a time, place quesadillas in hot pan and cook until golden-brown, 2-4 minutes per side.

    Transfer quesadillas to prepared baking sheet. Repeat with remaining two quesadillas.

  4. 4

    Bake Quesadillas and Finish Dish

    Bake quesadillas in hot oven until cheese is melted, 3-5 minutes.

    Carefully remove from oven.

    Plate dish as pictured on front of card, cutting into triangles, if desired, and topping with sour cream and pico de gallo. Bon appétit!

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