Some nights just call for something simple, cheesy, and downright satisfying. And these ground beef quesadillas deliver every time.
They’re crispy on the outside and impossibly gooey on the inside.
Every bite is packed with a flavorful beef filling that’s anything but boring. They won’t last long once they hit the table.
It’s the kind of meal that feels like a treat. But it comes together so effortlessly, you’ll wonder why you don’t make them more often.
Why You’ll Love These Ground Beef Quesadillas
Quick & Easy: Ready in under 30 minutes, they’re perfect for busy weeknights.
Budget-Friendly: Using simple, readily available ingredients (ground beef, tortillas, spices) makes the recipe economical. It can easily become part of your weekly rotation without breaking the bank.
Customizable: Add extra veggies inside or serve with your favorite toppings, such as salsa, guacamole, or sour cream.
Crowd-Pleaser: Adjust the heat as needed and they’re hit with kids and adults alike.
Ingredients
- Ground Beef: Protein-rich and flavorful, it’s the hearty base for the quesadillas. Opt for 80/20 for the best balance of flavor and texture.
- Onion & Garlic: A double dose of earthy, umami goodness.
- Bell Pepper & Jalapeño: For a crisp texture and fresh, sweet-n-spicy flavor.
- Spices: A blend of chili powder, cumin, smoked paprika, and oregano for a warm, earthy flavor profile. Salt and black pepper enhance and balance the overall seasonings.
- Tomato Paste: Adds a rich, concentrated tomato flavor and helps thicken the filling.
- Beef Broth: To keep things moist and intensify the filling’s meaty flavor. You can substitute water if broth is unavailable.
- Large Flour Tortillas: For the crispy, golden exterior. Use flour instead of corn for a softer, more pliable wrapper.
- Shredded Cheese: Melts beautifully, creating a creamy, gooey interior. Use a Mexican cheese blend for the most authentic flavor.
How to Make Ground Beef Quesadillas
If you’re craving something that combines comfort food with a touch of Mexican flair, these ground beef quesadillas are just the thing!
And like most quesadilla recipes, this one is super simple.
With fewer than ten steps, you can have them ready in no time.
1. COOK the beef and onion, breaking the meat apart with a spoon until browned.
2. SAUTÉ the garlic, bell pepper, and jalapeño, stirring often, until softened.
3. SEASON with the chili powder, cumin, smoked paprika, oregano, salt, and black pepper.
4. STIR in the tomato paste and beef broth, and cook until thickened, 3-5 minutes. Remove from heat.
5. LAYER shredded cheese, beef mixture, and more cheese on one half of each tortilla. Fold in half.
6. COOK the quesadillas for 2-3 minutes per side until golden and the cheese melts. Rest for a few minutes then serve and enjoy!
Tips for the Best Ground Beef Quesadillas
Whether you’re feeding a hungry family or meal prepping for the week, these quesadillas hit all the right notes.
And these tips will help ensure your quesadillas turn out perfectly every time:
- Use lean ground beef. Look for a lean/fat ratio of at least 80/20, though 85/15 is even better. If you use fattier beef, you’ll need to drain away the excess grease. Otherwise, your quesadillas will be soggy.
- Add two layers of cheese. Adding cheese on both sides of the beef helps hold the quesadilla together. The cheese is like “glue” to seal the sides together. It also makes them super cheesy.
- Keep the heat low. Medium or even medium-low heat is the sweet spot. This ensures the cheese melts evenly and prevents burning the tortillas.
- Crisp the tortillas evenly. If desired, brush or spray both sides of the quesadilla with oil or cooking spray before cooking. This will ensure they cook up uniformly golden brown on both sides.
- Cook in batches. Don’t overcrowd the skillet. Cook the quesadillas one or two at a time. Place the cooked ones in a 200°F oven to keep them warm while you finish the rest.
- Flip carefully & only once. Quesadillas are like pancakes; you shouldn’t flip them more than once. Be sure the first side is fully cooked before flipping. When you’re ready to flip, do so from the closed side of the folded tortilla to prevent spilling the filling.
What to Serve with Ground Beef Quesadillas
What I love most about quesadillas is how customizable they are.
Feeling spicy? Toss in that jalapeño. Want to keep it mild? Skip it and pile on the cheese instead.
And don’t even get me started on the toppings! It’s basically a choose-your-own-adventure dinner.
Here are some of my favorite ways to jazz them up:
Toppings
- Sour cream
- Guacamole
- Salsa
- Pico de gallo
- Lime juice
- Spicy aioli
Sides
- Chips and salsa
- Corn salad
- Cilantro lime rice
- Elote
- Queso dip
How to Store
Believe it or not, quesadillas store surprisingly well, as long as you do it correctly.
To Store: Wrap each cooled quesadilla in parchment and aluminum foil. Then, place them together in an airtight container and refrigerate within 2 hours of cooking for 3-4 days.
To Freeze: Wrap cool leftovers tightly in foil and place them in a freezer-safe bag or container. Store flat in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
To Reheat: Warm quesadillas in a skillet over medium heat for 1-2 minutes per side for a crispy texture. For larger batches, reheat in an oven until hot and crispy (350°F/5-10 minutes).
More Cheesy Quesadillas You’ll Love
Steak Quesadillas
Cheeseburger Quesadillas
Buffalo Chicken Quesadilla
Cheese Quesadilla
Ground Beef Quesadillas
4
servings20
minutes10
minutes515
kcalCrispy, cheesy, and packed with savory seasoned ground meat, these ground beef quesadillas are a quick and satisfying meal, perfect for busy weeknights.
Ingredients
2 tablespoons olive oil, divided
1 pound ground beef
1 small onion, finely diced
2 cloves garlic, minced
1 medium red bell pepper, diced (optional)
1 small jalapeño, seeded and finely diced (optional)
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons tomato paste
1/4 cup beef broth or water
8 large flour tortillas (7-inch diameter)
3 cups shredded cheese (Mexican blend, cheddar, or Monterey Jack)
Salsa, guacamole, sour cream, etc., for serving
Instructions
- Warm 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and onion and cook until the meat is browned, breaking it up with a spoon.
- Add the garlic, bell pepper, and jalapeño to the skillet. Sauté for 3-4 minutes until softened. Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
- Stir in the tomato paste and beef broth and simmer for 3-5 minutes until the mixture thickens and most of the liquid has cooked off. Remove from the pot from the heat.
- Lay the tortillas flat on a clean surface. Sprinkle a layer of shredded cheese over half of each tortilla. Spread a layer of ground beef mixture evenly over the cheese. Sprinkle another layer of shredded cheese on top of the ground beef.
- Fold the tortillas in half to create a half-moon shape. Repeat with remaining tortillas, filling, and cheese.
- Wipe the skillet with a paper towel and return to medium heat. Add the remaining oil and cook two quesadillas at a time (if they fit). Cook for 2-3 minutes, until the cheese melts and the bottom turns golden. Carefully flip and cook for another 1-2 minutes.
- If needed, keep cooked quesadillas in a warm oven (200°F) until all the tortillas are cooked.
- Let the quesadillas rest for 2-3 minutes before slicing and serving hot. Enjoy!
Notes
- Medium or even medium-low heat is the sweet spot when cooking. This ensures the cheese melts evenly and prevents burning the tortillas.
- Don’t overcrowd the skillet. Cook the quesadillas one or two at a time. Place the cooked ones in a 200°F oven to keep them warm while you finish the rest.
