Paleo Beef Quesadillas

Delight in the bold flavors of Paleo Beef Quesadillas—a wholesome twist on a Tex-Mex favorite! This recipe combines perfectly seasoned ground beef, sautéed onions, bell peppers, and a touch of garlic for a savory filling tucked into crisp almond flour tortillas. A zesty avocado mash infused with lime and cilantro adds a creamy contrast, while fresh cherry tomatoes, green onions, and optional jalapeños provide vibrant, textural variety. Cooked to golden perfection in coconut oil, these quesadillas are grain-free, dairy-free, and paleo-friendly, making them an excellent choice for clean eating enthusiasts. Quick to whip up in under 45 minutes, they’re perfect for weeknight dinners or game-day snacks. Serve them hot with lime wedges and extra cilantro for a meal that’s as nutritious as it is delicious!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound ground beef
• 1 medium, diced onion
• 1 medium, diced bell pepper
• 3 minced garlic cloves
• 2 tablespoons coconut oil
• 2 tablespoons taco seasoning
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 4 pieces almond flour tortillas
• 1 medium, mashed avocado
• 1 zested and juiced lime
• 0.25 cup, chopped fresh cilantro
• 1 cup, halved cherry tomatoes
• 2 chopped green onions
• 1 optional, finely chopped jalapeño

Directions

Step 1

In a large skillet, heat 1 tablespoon of coconut oil over medium-high heat.

Step 2

Add the diced onion and bell pepper, and sauté for about 5 minutes until they start to soften.

Step 3

Add the minced garlic and cook for another minute, until fragrant.

Step 4

Push the vegetables to one side of the skillet and add the ground beef, breaking it up with a spatula.

Step 5

Cook the beef until it is browned, about 8-10 minutes.

Step 6

Drain any excess fat from the skillet and mix the cooked vegetables with the beef.

Step 7

Stir in the taco seasoning, salt, and black pepper, and cook for an additional 2 minutes to incorporate the flavors. Remove from heat.

Step 8

In a small bowl, mash the avocado with lime juice, lime zest, and chopped cilantro. Set aside.

Step 9

Heat a clean large skillet over medium heat and add the remaining tablespoon of coconut oil.

Step 10

Place one almond flour tortilla in the skillet, spread a quarter of the avocado mixture on half of the tortilla, and evenly distribute a quarter of the beef mixture over the avocado.

Step 11

Sprinkle with cherry tomatoes, green onions, and jalapeño (if using).

Step 12

Fold the tortilla in half and press gently with a spatula to seal.

Step 13

Cook the quesadilla for 3-4 minutes on each side until golden brown and crispy. Adjust the heat as needed to prevent burning.

Step 14

Remove from skillet and repeat the process with the remaining tortillas and fillings.

Step 15

Cut each quesadilla into wedges and serve hot, garnished with extra cilantro and lime wedges if desired.

Nutrition Facts

Serving size	(1403.2g)

Amount per serving	% Daily Value*
Calories	2502.9

Total Fat 175.4g	0%
Saturated Fat 62.6g	0%
Polyunsaturated Fat 3.3g
Cholesterol 321.1mg	0%
Sodium 5111.4mg	0%
Total Carbohydrate 140.8g	0%
Dietary Fiber 81.8g	0%
Total Sugars 22.2g
Protein 110.0g	0%

Vitamin D 0IU	0%
Calcium 422.5mg	0%
Iron 14.7mg	0%
Potassium 2913.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.1%

Protein: 17.0%

Carbs: 21.8%