Description
These Cheesy Ground Beef Quesadillas are a delicious and easy-to-make meal perfect for lunch or dinner. Packed with seasoned ground beef, a flavorful blend of spices, and plenty of melted cheese nestled inside warm flour tortillas, they are crispy on the outside and gooey inside. Served with classic sides like salsa, guacamole, and sour cream, this recipe is sure to satisfy your cravings for a hearty Mexican-inspired dish.
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 (or low sodium/regular)
Quesadillas
- 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 while you prepare the batches.
- Cook the Ground Beef: Heat olive oil in a large non-stick frying pan over medium heat. Add ground beef along with 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 the 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. Continue cooking for 1–2 minutes to blend flavors, then transfer the beef mixture to a bowl. Drain any excess grease from the pan if necessary.
- Assemble Quesadillas: Evenly distribute about 8 ounces (2 cups) of shredded cheese on one side of each tortilla. Layer the cooked ground beef mixture over the cheese, then sprinkle the remaining 4 ounces (1 cup) of cheese on top. Fold each tortilla in half to create 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, then flip and cook another 2 minutes, or until the tortillas are golden brown and the cheese is melted. Adjust the heat as needed to avoid burning.
- Keep Warm and Repeat: Transfer the cooked quesadillas to a sheet pan and keep them warm in the preheated oven. Wipe out the pan and repeat cooking the remaining quesadillas in batches, adding more oil between batches as needed.
- Serve: Once all quesadillas are cooked, cut each in half to yield 12 pieces. Serve warm with salsa, guacamole, and sour cream as desired.
- Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for 3–4 days. Reheat before serving.
Notes
- Use extra lean ground beef to reduce grease and keep quesadillas from becoming soggy.
- If you prefer spicier quesadillas, increase the cayenne pepper or add jalapeños.
- You can substitute flour tortillas with whole wheat for a healthier option.
- Cook quesadillas on medium-low heat to ensure cheese melts without burning the tortilla.
- Leftovers reheat well in a skillet or oven to retain crispiness.
