If you are craving a dish that’s packed with melty cheese, savory spices, and the heartiness of perfectly cooked ground beef, then this Cheesy Ground Beef Quesadillas Recipe is your new best friend. Bursting with bold flavors and oozing with cheese, these quesadillas are great for feeding a crowd or satisfying a hungry family with minimum fuss. Whether you’re making a quick weekday dinner or a fun weekend snack, this recipe hits that perfect spot where comforting and exciting collide.
Ingredients You’ll Need
Gathering the right ingredients is simpler than you think, and each one plays a star role in creating those irresistible quesadillas. From the rich blend of cheeses to the carefully balanced spices, these components come together for an unforgettable flavor and texture experience.
- Olive oil: Used for sautéing the beef to keep it juicy and add a subtle fruity note.
- Extra lean ground beef: The hearty protein base, cooked flavorful and tender without excess grease.
- Chili powder: Adds warmth and depth to the taco-inspired seasoning.
- Ground chipotle chili pepper: Brings a smoky heat that elevates the flavor profile.
- Dried oregano: Infuses a hint of herbal brightness.
- Ground cumin: Adds earthiness and a touch of warmth.
- Garlic powder: Contributes savory aroma and taste.
- Onion powder: Delivers mild onion flavor without the texture of fresh onion.
- Salt and freshly ground black pepper: Essential for balancing and enhancing all other flavors.
- Ground cayenne pepper: A small kick of spice for those who love a bit of heat.
- Tomato paste: Enriches with a concentrated sweetness and body to the beef mixture.
- Unsalted beef stock or broth: Keeps the filling moist and flavorful.
- Shredded cheese blend: A mix of cheddar, Monterey Jack, and mozzarella for gooey, stretchy, and melty perfection.
- Flour tortillas: The tender yet sturdy wrap that holds all that cheesy, beefy goodness.
- Vegetable oil: For crisping up the quesadillas to golden-brown perfection.
- Salsa, guacamole, and sour cream: Classic dipping companions that add freshness, creaminess, and a little zing.
How to Make Cheesy Ground Beef Quesadillas Recipe
Step 1: Preheat Your Oven
Start by warming your oven to 200°F (93°C). This keeps your cooked quesadillas warm and nicely melty while you finish preparing the rest. It’s a little trick that ensures none of the cheesy goodness cools down before serving.
Step 2: Brown the Ground Beef with Spices
Heat olive oil in a large non-stick pan over medium heat. Add the ground beef along with chili powder, ground chipotle chili pepper, oregano, cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Stir and break the meat into small pieces as it cooks for about 8 to 10 minutes, until fully browned. This step builds a rich, well-seasoned base that makes the quesadillas unforgettable.
Step 3: Add Tomato Paste and Beef Broth
Stir in the tomato paste and beef stock or broth and cook for another 1 to 2 minutes. This not only enhances the texture of the filling but adds a subtle depth of flavor that binds the spices and beef together beautifully. Remove the mixture to a bowl, and if you spot any excess grease in the pan, drain it out.
Step 4: Assemble the Quesadillas
Lay out your tortillas and distribute about two cups (8 ounces) of the shredded cheese evenly on one half of each tortilla. Spoon the cooked beef mixture over the cheese layer, then sprinkle the remaining cup (4 ounces) of cheese on top. Fold the tortillas to form a half-moon shape — this sandwiching locks all that cheesy, beefy filling inside.
Step 5: Cook Until Golden and Melty
Heat around two teaspoons of vegetable oil in a non-stick pan over medium-low heat. Place two quesadillas in the pan and cook for roughly two minutes per side or until they turn golden brown and the cheese inside is fully melted. Keep an eye on the heat to avoid burning, adjusting it lower if things get too dark before the cheese melts.
Step 6: Keep Warm and Cook Remaining Batches
Transfer your cooked quesadillas onto a sheet pan and keep them warm in your preheated oven. Wipe out the pan and repeat the cooking process with the remaining quesadillas, adding more oil as needed. This ensures every single quesadilla is crispy, gooey, and ready to enjoy.
Step 7: Slice and Serve
Once all quesadillas are cooked, cut each one in half to yield twelve perfect pieces. Serve warm with salsa, guacamole, and sour cream, encouraging everyone to dig right in and enjoy that irresistible cheesy beef goodness.
How to Serve Cheesy Ground Beef Quesadillas Recipe
Garnishes
Simple garnishes like fresh salsa, creamy guacamole, and tangy sour cream take these quesadillas to the next level. The vibrant colors and fresh flavors add a contrast to the rich, melty filling, creating a complete bite that’s exciting and satisfying every time.
Side Dishes
Pair your quesadillas with a crunchy side salad, Mexican rice, or black beans to make it a more rounded meal. These sides complement the hearty quesadillas without stealing the spotlight, balancing texture and flavor wonderfully.
Creative Ways to Present
For a party or casual dinner, arrange the sliced quesadilla halves on a large platter with small bowls of various salsas, guacamole, and sour cream around the edges. Garnish with fresh cilantro or a sprinkle of chopped green onions to add a pop of color and an inviting scent.
Make Ahead and Storage
Storing Leftovers
Leftover quesadillas can be stored in an airtight container in the refrigerator for 3 to 4 days. Keeping them sealed well keeps the tortillas from getting soggy and maintains that satisfying texture.
Freezing
If you want to save some for later, freeze the quesadillas individually wrapped in plastic wrap and then placed in a freezer bag. They will keep well for up to 2 months and thaw quickly for a fast meal later on.
Reheating
Reheat leftover quesadillas in a skillet over medium-low heat for a few minutes per side to regain crispiness, or pop them in a toaster oven. Avoid microwaving if you want to keep that crispy tortilla shell—it tends to get soggy easily.
FAQs
Can I use different cheeses in this Cheesy Ground Beef Quesadillas Recipe?
Absolutely! While cheddar, Monterey Jack, and mozzarella make a fantastic blend, feel free to experiment with pepper jack for extra spice or a smoked cheese for a deeper flavor.
Is this recipe spicy?
This quesadilla recipe has a gentle heat from the chili powders and cayenne pepper, but it’s not overwhelming. You can adjust the amount of chipotle or cayenne to suit your heat preference.
Can I make these quesadillas vegetarian?
Yes! Swap the ground beef for sautéed mushrooms, black beans, or a plant-based meat substitute and keep the same flavorful seasoning for a delicious vegetarian version.
What’s the best way to keep quesadillas from getting soggy?
Cook them over medium-low heat to crisp up the tortillas evenly without overcooking the filling. Also, avoid adding wet ingredients inside the quesadilla; save those for dips or garnishes.
Can I use corn tortillas instead of flour tortillas?
You can, but flour tortillas tend to be more pliable and easier to fold without cracking. Corn tortillas offer a great flavor twist but can be a bit more fragile when folded into quesadillas.
Final Thoughts
If you’re looking for a crowd-pleaser that’s easy to make and delivers on flavor every time, give this Cheesy Ground Beef Quesadillas Recipe a try. With its perfectly seasoned beef, melty cheese, and crispy tortillas, it’s the kind of dish you’ll want to make again and again. Trust me, once you’ve made these, they’ll become a staple in your recipe collection — perfect for hungry nights, casual gatherings, or whenever the craving strikes.
Print
Cheesy Ground Beef Quesadillas Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Description
These Cheesy Ground Beef Quesadillas are a delicious and satisfying meal featuring a perfectly seasoned ground beef filling layered with a blend of melted cheeses, all folded inside warm flour tortillas. Easy to prepare and cook on the stovetop, they make a great crowd-pleaser perfect for lunch or dinner, served alongside fresh salsa, guacamole, and sour cream.
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)
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)
To Serve
- Salsa
- Guacamole
- Sour cream
Instructions
- Preheat Oven: Preheat your oven to 200°F (93°C) to keep the cooked quesadillas warm while preparing the rest.
- 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. Break the meat into small pieces and stir occasionally until 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 1–2 minutes more, then transfer the beef mixture to a bowl and drain any excess grease if necessary.
- Assemble Quesadillas: Evenly distribute about 8 ounces (2 cups) of shredded cheese on one side of each tortilla. Spoon 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: Heat about 2 teaspoons of vegetable oil in a non-stick pan over medium-low heat. Place two quesadillas in the pan and cook for approximately 2 minutes on the first side, then flip and cook another 2 minutes until golden brown and cheese is melted. Adjust heat to avoid burning.
- Keep Warm and Repeat: Transfer cooked quesadillas to a sheet pan and keep warm in the preheated oven. Wipe out the pan and cook remaining quesadillas in batches, adding more oil between batches as needed.
- Serve: Once all quesadillas are cooked, cut each in half for a total of 12 pieces. Serve warm with salsa, guacamole, and sour cream on the side.
- Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for 3–4 days. Reheat thoroughly before serving.
Notes
- Use extra lean ground beef to reduce excess grease and calories.
- Adjust the level of chili powder and cayenne to control spiciness according to your preference.
- Keeping cooked quesadillas warm in the oven prevents them from cooling and losing crispness.
- You can substitute beef stock with water or low-sodium broth for a lighter option.
- For a crispier quesadilla, cook on medium-low heat slowly to allow cheese to melt evenly.
- Leftover quesadillas can be refrigerated and reheated in a skillet or oven for best texture.
