Description
These Cheesy Ground Beef Quesadillas are a delicious and satisfying meal featuring seasoned ground beef and a gooey cheese blend folded into warm flour tortillas, pan-cooked to crispy golden perfection. Served with classic toppings like salsa, guacamole, and sour cream, they make an easy and flavorful dish perfect for family dinners or casual gatherings.
Ingredients
Scale
Beef Filling
- 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)
Serving Suggestions
- 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 rest.
- 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 browned and cooked through, approximately 8–10 minutes.
- Add Tomato Paste and Broth: Stir in the tomato paste and beef stock or broth. Let the mixture cook 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 the 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 the tortillas over to form a half-moon shape.
- Cook the Quesadillas: Heat approximately 2 teaspoons of vegetable oil in a non-stick pan over medium-low heat. Place two quesadillas in the pan at a time. Cook each side for about 2 minutes or until golden brown and the cheese inside has melted. Adjust the heat as needed to avoid burning.
- Keep Warm and Repeat: Transfer the cooked quesadillas to a sheet pan and place them in the preheated oven to keep warm. Wipe out the pan before cooking remaining batches, adding more oil as necessary.
- Serve: Once all quesadillas are cooked, cut each one in half to yield 12 pieces total. Serve warm alongside salsa, guacamole, and sour cream for dipping. Enjoy!
- Store Leftovers: Store any leftovers in an airtight container in the refrigerator for 3–4 days. Reheat before serving.
Notes
- You can substitute the cheese blend with your preferred cheeses such as Monterey Jack and mozzarella for a milder flavor.
- Adjust the spices to taste, especially the cayenne pepper if you prefer less heat.
- Use low-sodium broth to control the salt content better.
- Ensure the pan temperature is medium-low to prevent burning the tortillas before the cheese melts.
- Leftover quesadillas freeze well; wrap tightly and freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
