Why You’ll Love This Recipe
- Quick and Easy: Ready in just 35 minutes, making it ideal for busy weeknights.
- Customizable: Easily adjust the spices or add your favorite veggies to suit your taste.
- Family-Friendly: A hit with both kids and adults alike.
Ingredients
- ½ tablespoon olive oil
- 1 pound ground beef (preferably extra lean)
- 1 teaspoon chili powder
- 1 teaspoon ground chipotle chili pepper
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground cayenne pepper (optional)
- 1 tablespoon tomato paste
- 2 tablespoons unsalted beef stock or broth
- 12 ounces shredded cheese blend (about 3 cups; a combination of cheddar, Monterey Jack, and mozzarella works well)
- 6 flour tortillas (7 to 8 inches in diameter)
- 2 tablespoons vegetable oil (for cooking)
- Optional: salsa, guacamole, and/or sour cream for serving
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Beef Filling:
- 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 (if using).
- Cook, breaking the beef into small pieces, until fully cooked and browned, about 8 to 10 minutes.
- Stir in tomato paste and beef stock; cook for an additional 1 to 2 minutes.
- Remove beef from the pan and set aside.
- Assemble the Quesadillas:
- Distribute about 2 cups of shredded cheese evenly over one side of each tortilla.
- Top with the cooked ground beef mixture.
- Sprinkle the remaining 1 cup of cheese over the beef.
- Fold each tortilla in half to form a half-moon shape.
- Cook the Quesadillas:
- Heat about 2 teaspoons of vegetable oil in a large non-stick frying pan over medium-low heat.
- Place two folded quesadillas in the pan and cook for approximately 2 minutes on one side, until golden brown.
- Carefully flip and cook the other side for another 2 minutes.
- Repeat with remaining quesadillas, adding more oil as needed.
- Serve:
- Cut each quesadilla into wedges and serve warm with salsa, guacamole, and/or sour cream if desired.
Servings and Timing
- Servings: This recipe yields 12 quesadilla pieces, serving approximately 4 to 6 people.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Spicy Kick: Add diced jalapeños or a dash of hot sauce to the beef mixture for extra heat.
- Vegetable Boost: Incorporate sautéed bell peppers, onions, or mushrooms for added nutrition and flavor.
- Different Proteins: Substitute ground beef with ground turkey or chicken for a lighter option.
Storage/Reheating
- Storage: Place leftover quesadillas in an airtight container and refrigerate for up to 2 days.
- Reheating: Reheat in a skillet over medium heat until warmed through and crispy, or microwave for 1-2 minutes, though the tortilla may soften.
FAQs
What type of tortilla is best for quesadillas?
Flour tortillas are preferred for their flexibility and ability to hold fillings without breaking.
Can I make these quesadillas ahead of time?
Yes, you can prepare the beef filling in advance and refrigerate it. Assemble and cook the quesadillas when ready to serve.
How can I prevent the quesadillas from becoming soggy?
Ensure the beef mixture isn’t too liquidy and pat dry any added vegetables before incorporating them.
What other cheeses can I use?
Cheeses like Havarti, fontina, Swiss, Gouda, or provolone are good melting cheeses that work well in quesadillas.
Are there vegetarian alternatives?
Yes, you can substitute the ground beef with plant-based crumbles or beans for a vegetarian version.
Can I freeze leftover quesadillas?
It’s not recommended, as the texture may change upon reheating.
What’s the best way to flip quesadillas without spilling the filling?
Use a wide spatula and flip gently to keep the filling intact.
How do I make the quesadillas extra crispy?
Cooking over medium-low heat allows the tortillas to crisp up without burning.
Can I use corn tortillas instead?
Yes, but they are smaller and less flexible, so handle carefully to prevent tearing.
cheesy ground beef quesadillas
- Total Time: 35 minutes
- Yield: 12 pieces (Serves 4–6)
- Diet: Gluten Free
Description
Indulge in these cheesy ground beef quesadillas, where savory, seasoned beef meets a rich blend of melted cheeses, all wrapped in a golden, crispy tortilla. Perfect for a quick and satisfying meal, these quesadillas are a family favorite that can be customized to suit your taste.
Ingredients
- ½ tablespoon olive oil
- 1 pound ground beef (preferably extra lean)
- 1 teaspoon chili powder
- 1 teaspoon ground chipotle chili pepper
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground cayenne pepper (optional)
- 1 tablespoon tomato paste
- 2 tablespoons unsalted beef stock or broth
- 12 ounces shredded cheese blend (cheddar, Monterey Jack, and mozzarella)
- 6 flour tortillas (7 to 8 inches in diameter)
- 2 tablespoons vegetable oil (for cooking)
- Optional: salsa, guacamole, and/or sour cream
Instructions
- Prepare the Beef Filling:
- Heat olive oil in a large non-stick pan over medium heat.
- Add ground beef and seasonings: chili powder, chipotle chili pepper, oregano, cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper (optional).
- Cook, breaking up the beef, until browned (8–10 minutes).
- Stir in tomato paste and beef stock; cook for 1–2 more minutes. Remove from heat and set aside.
- Assemble the Quesadillas:
- Spread 2 cups of shredded cheese evenly on one half of each tortilla.
- Add the cooked beef mixture and top with remaining 1 cup of cheese.
- Fold tortillas in half to create half-moon shapes.
- Cook the Quesadillas:
- Heat 2 teaspoons of vegetable oil in a large non-stick pan over medium-low heat.
- Cook quesadillas in batches, 2 minutes per side, until golden and crispy.
- Repeat with remaining quesadillas, adding more oil as needed.
- Serve:
- Slice each quesadilla into wedges. Serve warm with salsa, guacamole, and/or sour cream.
Notes
- Add jalapeños or hot sauce for extra spice.
- Sautéed vegetables like bell peppers or mushrooms can enhance the flavor.
- Use ground turkey or chicken for a leaner protein option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Mexican
