Description
These cheesy ground beef quesadillas are a crowd-pleasing Mexican-inspired main course loaded with well-seasoned beef and a hearty blend of cheeses, all crisply toasted in flour tortillas. Quick to assemble and perfect for family dinners or gatherings, these quesadillas are customizable and delicious served with your favorite salsa, guacamole, or sour cream.
Ingredients
For the Beef Filling
- 1/2 tablespoon olive oil
- 1 pound ground beef (preferably extra lean)
- 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 (can use low sodium or regular)
For the Quesadillas
- 12 ounces shredded cheese blend, divided (about 3 cups – cheddar, Monterey jack, and pizza mozzarella suggested)
- 6 flour tortillas (about 7–8 inches in diameter each)
- 2 tablespoons vegetable oil (about 2 teaspoons per batch, for greasing pan)
For Serving (Optional)
- Salsa
- Guacamole
- Sour cream
Instructions
- Preheat Oven: Preheat your oven to 200°F so you can keep quesadilla batches warm between cooking.
- Cook the Beef: In a large non-stick frying pan over medium heat, add olive oil followed by ground beef. Sprinkle in chili powder, chipotle pepper, oregano, cumin, garlic powder, onion powder, salt, black pepper, and cayenne. Cook, breaking up meat, for 8–10 minutes or until fully browned (no pink remains).
- Add Tomato Paste & Broth: Stir in tomato paste and beef stock/broth. Let it cook for another 1-2 minutes, stirring frequently. Transfer beef mixture to a bowl. Drain excess grease if necessary.
- Assemble Quesadillas: Lay the tortillas flat. On one half of each tortilla, distribute about 8 ounces (2 cups) of the cheese blend. Add an even layer of cooked beef over the cheese. Then sprinkle the remaining 4 ounces (1 cup) of cheese on top. Fold each tortilla in half.
- Cook Quesadillas: Heat about 2 teaspoons vegetable oil in a large non-stick skillet over medium-low heat. Place two quesadillas at a time into the skillet. Cook for about 2 minutes per side, or until golden brown and crispy and cheese inside is nicely melted. Transfer cooked quesadillas to the preheated oven to keep warm. Repeat with all quesadillas, adding more oil as needed.
- Serve: Cut each quesadilla in half to make 12 pieces. Serve warm with salsa, guacamole, and/or sour cream as desired. Enjoy!
Notes
- You can use homemade taco seasoning in place of the listed spices for convenience.
- Mix and match your favorite cheeses for different flavor combinations.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat before serving for best texture.
- If using the same pan for beef and quesadillas, just wipe it out before greasing and use it for the next step.
- Feel free to add some chopped jalapeños or sautéed onions for extra flavor!
Nutrition
- Serving Size: 1 piece
- Calories: 227
- Sugar: 1g
- Sodium: 430mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 45mg
