Description
This Cheesy Ground Beef Quesadillas recipe features a flavorful seasoned ground beef filling layered with a blend of melted cheeses inside warm flour tortillas. Cooked on the stovetop until golden and crispy, these quesadillas make a delicious and satisfying meal served with classic sides like salsa, guacamole, and sour cream. Perfect for a quick weeknight dinner or casual gathering, they deliver vibrant Tex-Mex flavors with a gooey cheesy finish.
Ingredients
Scale
Ground 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)
Quesadillas
- 12 ounces shredded cheese blend (cheddar, Monterey Jack, and pizza mozzarella)
- 6 flour tortillas (7 to 8 inches in diameter)
- 2 tablespoons vegetable oil (about 2 teaspoons per batch, for greasing 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. Break the meat into small pieces and cook, stirring occasionally, until 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 to combine flavors, then transfer the beef mixture to a bowl. If there is excess grease, drain it before assembling.
- Assemble Quesadillas: Evenly distribute about 8 ounces (2 cups) of shredded cheese onto one side of each tortilla. Layer the cooked ground beef mixture over the cheese, then top with the remaining 4 ounces (1 cup) of cheese. Fold each tortilla over to form 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. Flip carefully and cook for another 2 minutes, until the tortillas are golden brown and the cheese has melted. Adjust heat as needed to avoid burning.
- Keep Warm and Repeat: Transfer cooked quesadillas to a sheet pan and place in the preheated oven to keep warm. Wipe out the pan and repeat cooking with the remaining quesadillas, adding more oil as necessary between batches.
- Serve: Once all quesadillas are cooked, cut each in half to yield 12 pieces total. Serve warm with your choice of salsa, guacamole, and/or sour cream. Enjoy!
- Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for 3–4 days. Reheat thoroughly before serving.
Notes
- Choose lean or extra lean ground beef to reduce excess grease during cooking.
- Adjust chili powder and cayenne pepper amounts to control spice level according to your preference.
- You can substitute beef broth with low sodium vegetable broth or water if preferred.
- Use a cheese blend that melts well for best results (cheddar, Monterey Jack, mozzarella).
- If reheating quesadillas, use a skillet or oven to maintain crispiness, rather than microwave.
- Feel free to customize by adding sautéed onions, bell peppers, or jalapeños to the beef mixture for extra flavor.
