Description
This Cheesy Ground Beef Quesadillas recipe features a flavorful blend of seasoned ground beef and a generous mix of melted cheeses, all folded inside warm flour tortillas. Perfectly pan-cooked to a golden crisp and served with classic sides like salsa, guacamole, and sour cream, these quesadillas make a satisfying and easy meal for any occasion.
Ingredients
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 (or low sodium/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)
Serving
- Salsa
- Guacamole
- Sour cream
Instructions
- Preheat Oven: Preheat your oven to 200°F (93°C) to keep the cooked quesadillas warm while you finish preparing all batches.
- Cook the Ground Beef: Heat olive oil in a large non-stick frying pan over medium heat. Add the 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. Cook for an additional 1–2 minutes to blend flavors, then transfer the beef mixture to a bowl, draining excess grease if needed.
- Assemble Quesadillas: Evenly distribute about 8 ounces (2 cups) of shredded cheese on one half 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 the tortillas over to form a half-moon shape.
- Cook the Quesadillas: In a non-stick pan, heat about 2 teaspoons of vegetable oil over medium-low heat. Place two quesadillas in the pan and cook for approximately 2 minutes on one side until golden brown. Flip them and cook for another 2 minutes on the other side, until the cheese is melted and the tortillas are crisp. Adjust the heat as necessary to avoid burning.
- Keep Warm and Repeat: Transfer cooked quesadillas to a sheet pan and keep them warm in the preheated oven. Clean the pan if needed and repeat the cooking process with the remaining quesadillas, adding more oil between batches.
- Serve: Cut each quesadilla in half to make 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 thoroughly before serving.
Notes
- Use a non-stick frying pan to prevent sticking and ensure even cooking of the beef and quesadillas.
- Adjust the seasoning and chili powder amounts to suit your preferred spice level.
- Be sure to keep cooked quesadillas warm in the oven to maintain their crispiness while cooking remaining batches.
- You can substitute flour tortillas with whole wheat or gluten-free tortillas if preferred.
- Leftover quesadillas reheat well in a skillet or oven to retain their crispness.
