Description
These Cheesy Ground Beef Quesadillas are a delicious and easy-to-make meal featuring seasoned ground beef, a blend of melted cheeses, and warm flour tortillas. Perfectly seasoned with chili powder, cumin, and chipotle, the quesadillas are cooked on the stovetop to a golden brown finish and served with classic sides like salsa, guacamole, and sour cream for a satisfying and flavorful dish.
Ingredients
Scale
Meat and Seasoning
- 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
Additional Ingredients
- 1 tablespoon tomato paste
- 2 tablespoons unsalted beef stock or broth (or low sodium/regular)
- 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)
Sides (Optional)
- Salsa
- Guacamole
- Sour cream
Instructions
- Preheat Oven: Preheat your oven to 200°F (93°C) to keep the cooked quesadillas warm while you prepare and cook the batches.
- 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 as it cooks and stir occasionally until the beef is fully cooked and browned, about 8–10 minutes.
- Add Tomato Paste and Broth: Stir in the tomato paste and beef stock or broth. Let it cook for 1–2 minutes to combine flavors, then transfer the beef mixture to a bowl. Drain any excess grease if necessary to avoid soggy quesadillas.
- Assemble Quesadillas: Evenly distribute about 8 ounces (2 cups) of the shredded cheese among the tortillas, placing the cheese on one half of each tortilla. Layer 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 until golden brown. Flip and cook another 2 minutes on the other side, making sure the cheese melts thoroughly. Adjust the heat as needed to prevent burning.
- Keep Warm and Repeat: Transfer cooked quesadillas to a sheet pan and place them in the preheated oven to keep warm. Wipe out the pan, add more oil as needed, and cook the remaining quesadillas in batches following the same process.
- Serve: Once all quesadillas are cooked, cut each in half for a total of 12 pieces. Serve warm with salsa, guacamole, and sour cream as desired.
- Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for 3–4 days. Reheat before serving to enjoy fresh flavors and melted cheese.
Notes
- Use a non-stick pan to prevent quesadillas from sticking and tearing.
- Adjust spices according to your heat preference; omit cayenne for milder flavor.
- Keep cooked quesadillas warm in a low-temperature oven while finishing other batches.
- For a crispier quesadilla, cook on medium-low heat to allow cheese to melt without burning the tortilla.
- Leftovers can be reheated in a skillet or oven for best texture retention.
