2 tablespoons butter (Dairy-Free Option: cooking spray or olive oil)
16 (soft taco-sized) tortillas (Gluten-Free Option: Use corn tortillas or gluten-free tortillas)
2cups shredded cheddar cheese
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Make the Beef Filling:
In a large nonstick skillet, heat the oil over medium heat. Sauté the onion until it begins to soften, about 3-4 minutes. Add in the ground beef, cumin, and salt. Break up and cook the beef until it is no longer pink. Drain off the excess grease.
Reduce the heat to low and stir in the corn, black beans, and salsa. Cook for 2-3 minutes, stirring occasionally. Set aside. (Freezing instructions begin here.)
Make the Quesadillas:
Preheat another skillet or griddle to medium-low heat.
Add a little softened butter (or brush on olive oil) to the outside of a tortilla. Place the tortilla on the skillet and spread about 2 tablespoons of cheese and a heaping 1/2 cup of beef mixture over it. Top with another 2 tablespoons of cheese and then another tortilla. Add a little more butter to the top of another tortilla.
Cook for 4-6 minutes, turning once, until the tortilla is browned and a bit firm.
Repeat Steps 2-3 until all quesadillas are done. Cut into triangles. Serve with guacamole, salsa, sour cream, and other Mexican Toppings
Freeze for Later:
Place cooked and cooled beef filling in an airtight freezer bag or container. In a separate bag, freeze the cheese. In yet another bag, freeze the tortillas. Freeze all the bags together as a kit.
Let all the ingredients thaw in the refrigerator overnight. Follow the cooking instructions as directed.