Description
This Cheesy Ground Beef Quesadillas recipe combines flavorful spiced ground beef with a melty cheese blend folded into warm flour tortillas. It’s a quick and satisfying meal perfect for lunch or dinner, with a crispy exterior and gooey cheesy filling served alongside salsa, guacamole, and sour cream.
Ingredients
Scale
Beef Mixture
- 1/2 tablespoon olive oil
- 1 pound extra lean ground beef
- 1 teaspoon chili powder
- 1 teaspoon ground chipotle chili pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cayenne pepper
- 1 tablespoon tomato paste
- 2 tablespoons unsalted beef stock or broth (low sodium or regular)
Quesadilla Assembly
- 12 ounces (about 3 cups) shredded cheese blend (cheddar, Monterey Jack, pizza mozzarella preferred)
- 6 flour tortillas (7 to 8 inches in diameter each)
- 2 tablespoons vegetable oil (about 2 teaspoons per batch, to grease pan)
To Serve
- Salsa
- Guacamole
- Sour cream
Instructions
- Preheat Oven: Preheat your oven to 200°F (93°C) to keep the cooked quesadillas warm as you prepare the batches.
- Cook the Ground Beef: Heat olive oil in a large non-stick frying pan over medium heat. Add ground beef, chili powder, chipotle chili pepper, oregano, cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Cook, breaking the meat into small pieces and stirring occasionally, until beef is fully cooked and browned, about 8–10 minutes.
- Add Tomato Paste and Broth: Stir in the tomato paste and beef stock or broth. Cook for 1–2 minutes, then transfer the beef mixture to a bowl. Drain excess grease from the pan if necessary.
- Assemble Quesadillas: Evenly distribute about 8 ounces (2 cups) of shredded cheese over one side of each tortilla. Spread the cooked ground beef mixture over the cheese, then sprinkle the remaining 4 ounces (1 cup) of cheese on top. Fold each tortilla over into a half-moon shape.
- Cook the Quesadillas: Heat about 2 teaspoons of vegetable oil in a non-stick pan over medium-low heat. Place two quesadillas in the pan and cook for approximately 2 minutes on the first side until golden brown, then flip and cook another 2 minutes until the cheese melts. Adjust the heat to prevent burning.
- Keep Warm and Repeat: Transfer cooked quesadillas to a baking sheet and place them in the preheated oven to keep warm. Wipe out the pan after each batch and cook the remaining quesadillas in batches, adding oil as needed.
- Serve: Once all quesadillas are cooked, cut each in half to create 12 pieces total. Serve warm with salsa, guacamole, and sour cream on the side. Enjoy!
- Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for 3–4 days. Reheat before serving for best flavor.
Notes
- Use a non-stick pan to prevent sticking and make flipping easier.
- Adjust spices according to your preferred heat level to make the quesadillas milder or spicier.
- Use fresh tortillas or warm them slightly before assembling to avoid cracking during folding.
- Keep cooked quesadillas warm in a low oven to maintain crispness between batches.
- Leftovers reheat well in a skillet or oven to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch/Dinner
- Method: Frying
- Cuisine: Mexican
