Beef Quesadillas
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.
- 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
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.
Find it online: https://allrecipesmade.com/beef-quesadillas/
