Beef Quesadillas

Why You’ll Love This Recipe

I love how simple these quesadillas are, yet they deliver big on flavor. The beef is seasoned with a bold spice blend, the cheese melts into gooey perfection, and the tortilla crisps up beautifully in the pan. I can make a big batch in under 40 minutes, and they’re great with any of my favorite dips like salsa, sour cream, or guacamole. Plus, I can prep the filling ahead of time to save even more time during busy nights.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ½ tablespoon olive oil

• 1 pound ground beef (I use 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

• 1 tablespoon tomato paste

• 2 tablespoons beef stock or broth (unsalted or low-sodium)

• 12 ounces shredded cheese blend (about 3 cups — I use cheddar, Monterey Jack, and mozzarella)

• 6 flour tortillas (7 to 8 inches each)

• 2 tablespoons vegetable oil (for greasing the pan)

• Salsa, guacamole, and/or sour cream (optional, for serving)

Directions

1. I preheat my oven to 200°F to keep the quesadillas warm as I cook them in batches.

2. In a large non-stick skillet over medium heat, I heat the olive oil and add the ground beef. I season it with all the spices: chili powder, chipotle pepper, oregano, cumin, garlic powder, onion powder, salt, black pepper, and cayenne.

3. I cook the beef for about 8–10 minutes, breaking it up as it browns. Once fully cooked, I stir in the tomato paste and beef stock, letting it simmer for another 1–2 minutes. Then I remove the beef from the pan and set it aside.

4. I divide about 2 cups (8 ounces) of the cheese among the tortillas, placing it on one half of each. Then I top with the beef mixture and sprinkle the remaining cheese on top. I fold each tortilla in half into a half-moon shape.

5. To cook, I heat about 2 teaspoons of vegetable oil in a clean skillet over medium-low heat. I place two folded quesadillas in the pan and cook for 2 minutes on each side, until golden and crispy with melted cheese inside.

6. I transfer the cooked quesadillas to a sheet pan in the oven to stay warm, then repeat with the remaining quesadillas.

7. Once all are cooked, I cut each quesadilla in half, giving me 12 cheesy, delicious pieces to serve. I like to plate them up with salsa, guacamole, or sour cream on the side.

Servings and timing

This recipe makes 6 full quesadillas, or 12 pieces once sliced.

• Prep time: 10 minutes

• Cook time: 25 minutes

• Total time: 35 minutes

Variations

Sometimes I stir a handful of corn or black beans into the beef for a bit of texture. For a veggie boost, sautéed onions and bell peppers work great in the filling. I also swap out the cheese depending on what I have—pepper jack adds a nice kick. If I want a lower-carb version, I use low-carb tortillas or even lettuce wraps for a fun twist.

Storage/Reheating

I store leftover quesadillas in an airtight container in the fridge for up to 3–4 days. To reheat, I warm them in a skillet or air fryer for a few minutes until the outside is crispy again. I avoid microwaving if I want to keep that crunchy texture, but it works for a quick bite.

FAQs

Can I make these ahead of time?

Yes, I often prep the beef mixture ahead and store it in the fridge. Then when I’m ready, I assemble and cook the quesadillas fresh for the best texture.

What kind of cheese works best?

I use a mix of cheddar, Monterey Jack, and mozzarella. Anything that melts well will work—Colby, provolone, or pepper jack are great options too.

Do I need to use oil in the pan?

A little oil helps the tortillas crisp up nicely, but I’ve also used a dry non-stick skillet with good results. I just watch closely to avoid burning.

Can I freeze these?

Yes. I let them cool, wrap them tightly, and freeze. To reheat, I bake or pan-fry from frozen until warmed through and crisp.

What sides go well with quesadillas?

I serve them with Mexican rice, a simple salad, or tortilla chips and salsa. They also pair well with a creamy avocado dip or black bean salad.

Conclusion

These Beef Quesadillas are cheesy, crispy, and packed with bold flavor—exactly what I crave when I want something quick and comforting. Whether I’m serving them for dinner, game day, or a snacky weekend lunch, they always deliver. I keep this recipe in my regular rotation because it’s just that good.

Beef Quesadillas

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These cheesy beef quesadillas are loaded with seasoned ground beef and a blend of gooey melted cheese, all tucked inside golden, crispy tortillas—an easy favorite for dinner or snacks.

• Author: Sarah
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 12 pieces (6 full quesadillas)
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican-Inspired

Ingredients

For the beef filling:

½ tablespoon olive oil

1 pound ground beef (extra lean preferred)

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 (low-sodium or regular)

For assembling quesadillas:

12 ounces shredded cheese blend (about 3 cups; cheddar, Monterey Jack, and mozzarella blend recommended)

6 flour tortillas (7–8 inches in diameter)

2 tablespoons vegetable oil (for frying, about 2 tsp per batch)

Optional for serving:

Salsa

Guacamole

Sour cream

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Instructions

Preheat oven to 200°F (to keep quesadillas warm between batches).

Cook beef:

Heat olive oil in a large skillet over medium heat.

Add ground beef and all spices: chili powder, chipotle, oregano, cumin, garlic powder, onion powder, salt, black pepper, and cayenne (if using).

Cook for 8–10 minutes, stirring and breaking apart beef until fully browned.

Stir in tomato paste and beef broth. Cook 1–2 minutes more. Remove beef from pan and set aside. Drain grease if needed.

Assemble quesadillas:

Sprinkle about ⅓ cup shredded cheese on half of each tortilla.

Top with an even layer of beef mixture.

Sprinkle remaining cheese on top of the beef, then fold tortillas in half to form half-moon shapes.

Cook quesadillas:

Wipe out the skillet and heat 2 teaspoons of vegetable oil over medium-low heat.

Cook 2 quesadillas at a time for about 2 minutes per side, until golden brown and crispy and cheese is melted.

Keep cooked quesadillas warm on a baking sheet in the oven.

Repeat with remaining quesadillas, adding more oil as needed.

Serve:

Cut each quesadilla in half to make 12 pieces.

Serve with salsa, guacamole, or sour cream.

Notes

Swap individual spices with your favorite homemade taco seasoning if preferred.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

Reheat in a skillet or toaster oven to maintain crispiness.

Make them spicy by adding extra cayenne or chopped jalapeños.

For extra crispiness, press quesadillas gently with a spatula while cooking.