Easy Cheesy Ground Beef Quesadillas
These Ground Beef Cheesy Quesadillas are an absolute winner – incredibly simple to make, packed with flavor, and perfect for a speedy weeknight dinner, a fun lunch, or anytime you're craving comfort food.
Equipment
- Large skillet
- Spatula
- Cutting board
- Sharp Knife or Pizza Cutter
Ingredients
- 1 lb 90% lean ground beef
- 1 large onion chopped
- 2 cloves garlic minced
- 1 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper optional
- 1/2 cup beef broth
- salt and black pepper to taste
- 10 flour tortillas 8-inch recommended
- 2 cups shredded cheddar cheese
- 1 tbsp olive oil
Instructions
- Step 1: Grab a large skillet and heat it over medium-high heat. Add your ground beef and cook, breaking it up into crumbles, until all browned. Drain off any excess grease.
- Step 2: Add the chopped onion into the same skillet with the beef. Cook for about 5-7 minutes until softened. Stir in minced garlic and cook for just one more minute.
- Step 3: Stir in the tomato paste, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook this spice mixture for about 1 minute, stirring constantly.
- Step 4: Pour in the beef broth. Stir to combine. Bring the mixture to a simmer, then reduce heat to low. Cook for about 5-7 minutes, or until most liquid has reduced. Season generously with salt and pepper to taste. Remove from heat.
- Step 5: Wipe out a large non-stick skillet (or use a different one) and heat the olive oil over medium heat. Place one flour tortilla flat in the hot skillet.
- Step 6: Sprinkle about 1/4 cup of shredded cheddar cheese evenly over just one half of the tortilla. Spoon about 1/4 to 1/3 cup of the seasoned ground beef mixture over the cheese on that same half. Finish with another sprinkle of cheese on top of the meat.
- Step 7: Carefully fold the empty half of the tortilla over the filling. Gently press down with a spatula. Cook for 3-5 minutes per side, until the tortilla is golden brown and crispy, and the cheese is melted and gooey.
- Step 8: Carefully slide the cooked quesadilla onto a cutting board. Slice into wedges with a sharp knife or pizza cutter.
- Step 9: Repeat steps 5 through 8 with the remaining tortillas and filling until all quesadillas are cooked.
Notes
Substitutions & Additions: Swap ground beef for ground turkey or chicken, or use mashed black beans/corn for vegetarian. Use different cheeses like Monterey Jack, Colby Jack, Pepper Jack, or a Mexican blend. Add finely diced bell peppers, corn, or mushrooms to the filling. Serve with toppings like sour cream, salsa, guacamole, pico de gallo, Greek yogurt, chopped cilantro, or pickled jalapeños.
Tips for Success: Don't overfill tortillas. Use medium heat to allow cheese to melt before the tortilla burns. Drain the beef well. Use a good non-stick skillet for easy flipping. The ground beef filling can be made ahead and stored in the fridge.
Storage: Store cooked and cooled quesadillas in an airtight container in the refrigerator for up to 3-4 days. Reheat in a dry skillet over medium heat for crispiness, or microwave for speed (will lose crispiness). Cooked quesadillas can also be frozen; reheat from frozen in a skillet or oven.
FAQs: Make the filling spicier by increasing cayenne, adding red pepper flakes, or hot sauce. To get crispy tortillas, ensure the skillet is properly heated with a little oil and avoid overcrowding the pan.