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
Scale
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.
