These ground beef quesadillas are about to become your new weeknight dinner hero!
The seasoned ground beef, melty cheese, and crispy tortilla exterior create the perfect handheld meal that everyone will devour.
Trust me, once you master this recipe, you’ll never look at those restaurant quesadillas the same way again – yours will be even better!
What you will love about these ground beef quesadillas
When I think of the perfect quesadilla, I picture that glorious moment when you bite through the crispy exterior and hit that gooey, cheesy, savory filling.
Well, this recipe delivers that experience every single time! All you need is a good skillet and a few simple ingredients to create these crowd-pleasing quesadillas.
You are going to LOVE how versatile and customizable this recipe is.
The beef filling is packed with flavor from traditional Mexican spices, and you can easily adjust the heat level to suit your preference.
Make it mild for the kids or crank up the spice for the adults!
All I know is, the moment that melty cheese pulls away in long strings as you take your first bite, you’ll be hooked!
This recipe will inevitably become your go-to for busy weeknights, casual entertaining, or anytime you need a satisfying meal that comes together in under 30 minutes.
Ingredients for Ground Beef Quesadillas
Ground Beef: For this recipe, you’ll want to use ground beef with about 80-85% lean content. This gives you enough fat to keep the meat juicy and flavorful without being greasy. In this recipe, you’ll learn how to perfectly season and cook the ground beef so it remains tender and packed with flavor.
Spices: The spice blend for the ground beef includes the essential Mexican flavors: chili powder, cumin, oregano, garlic powder, onion powder, salt, and pepper. If you don’t like one of these ingredients, you can adjust to your taste, but they work together to create that authentic Mexican flavor profile.
Onions and Garlic: Fresh onions and garlic sautéed with the beef add depth of flavor and texture. I prefer to dice them finely so they incorporate well into the meat mixture.
Flour Tortillas: Large flour tortillas are ideal for quesadillas as they crisp up beautifully and hold all the filling without breaking. I recommend the 10-inch size, which gives you plenty of room for filling but is still easy to flip in the pan.
Cheese: A good melting cheese is essential for quesadillas. I prefer a combination of Monterey Jack and sharp cheddar for the perfect balance of meltability and flavor. Pre-shredded cheese works, but freshly grated cheese melts more smoothly.
Toppings: The quesadillas themselves are delicious, but the right toppings take them to the next level. I suggest serving them with fresh pico de gallo, guacamole or sliced avocado, sour cream, and chopped cilantro.
Optional Ingredients
Bell Peppers: Diced bell peppers add color, texture, and nutrition to your quesadilla filling. Red or green peppers work equally well.
Black Beans: Adding a half cup of rinsed and drained black beans to your beef mixture stretches the filling and adds fiber and protein.
Corn: Fresh or frozen corn kernels bring sweetness and texture to balance the savory beef.
Hot Sauce: If you like extra heat, add a few dashes of your favorite hot sauce to the beef mixture while cooking.
How to make the perfect Ground Beef Quesadillas
Step 1- Begin by heating a large skillet over medium heat. Add the ground beef and break it up with a wooden spoon as it browns. Cook until no pink remains, about 5-7 minutes.
Step 2- Add the diced onion to the beef and continue cooking until the onion becomes translucent, about 3-4 minutes. Then add the minced garlic and cook for another 30 seconds until fragrant.
Step 3- Add all the spices to the beef mixture: chili powder, cumin, oregano, garlic powder, onion powder, salt, and pepper. Stir well to combine and allow the spices to toast slightly for about a minute.
Step 4- If there’s excess grease in the pan, carefully drain it off. Return the pan to the heat and add a few tablespoons of water to the beef mixture. This helps the spices distribute evenly and keeps the meat moist. Allow it to simmer for 2-3 minutes until most of the liquid has evaporated.
Step 5- Transfer the seasoned beef mixture to a bowl and clean the skillet or use a different one for assembling the quesadillas.
Step 6- Heat the clean skillet over medium heat. Place one tortilla in the skillet and sprinkle half of it with a thin layer of cheese (about 1/4 cup).
Step 7- Add approximately 1/3 cup of the beef mixture on top of the cheese, spreading it evenly. Add another layer of cheese (about 1/4 cup) over the beef.
Step 8- Fold the empty half of the tortilla over the filling to create a half-moon shape. Press down gently with a spatula.
Step 9- Cook for 2-3 minutes until the bottom is golden brown and crispy, then carefully flip and cook the other side for another 2-3 minutes until golden and the cheese is fully melted.
Step 10- Transfer to a cutting board and let rest for 1 minute before slicing into wedges. This brief rest allows the filling to set slightly so it doesn’t all spill out when cut.
Step 11- Repeat with the remaining tortillas and filling. Serve hot with your choice of toppings.
Alternative Methods
If you want to make multiple quesadillas at once, you can use the oven method. Assemble the quesadillas as directed, place them on a baking sheet, and bake at 425°F for about 8-10 minutes, flipping halfway through.
For a lighter version, you can use ground turkey or chicken instead of beef, and whole wheat tortillas instead of regular flour tortillas.
Tips
Tips for perfectly crispy quesadillas
Medium heat- Using medium heat is crucial for quesadillas. Too high, and the tortilla will burn before the cheese melts; too low, and you’ll end up with a soggy tortilla.
Don’t overstuff- It’s tempting to pile in the filling, but an overstuffed quesadilla is difficult to flip and will likely spill out. Stick to the recommended amounts for best results.
Press down- Using a spatula to gently press down on the quesadilla while it cooks helps create that golden, crispy exterior and ensures even cooking.
Use butter or oil- For extra flavor and crispiness, lightly butter the outside of the tortilla or brush with oil before placing it in the pan.
Tips for the juiciest beef filling
Don’t overcook- Once the beef is no longer pink, it’s done. Overcooking will make it dry and tough.
Add moisture- That small amount of water added after seasoning might seem insignificant, but it makes a big difference in keeping the meat moist and distributing the flavors.
Rest the filling- If you have time, let the cooked beef mixture rest for 5-10 minutes before using it. This allows the flavors to meld and the juices to redistribute.
Substitutions
Different meats- This recipe works well with ground turkey, chicken, or even plant-based meat alternatives.
Corn tortillas- For a gluten-free option, you can use corn tortillas, though they won’t fold as easily. Instead, make smaller quesadillas using two corn tortillas with filling sandwiched between them.
Cheese variations- While I recommend Monterey Jack and cheddar, any good melting cheese works well. Try pepper jack for extra heat, Oaxaca cheese for authenticity, or a Mexican cheese blend for convenience.
What to serve with Ground Beef Quesadillas
Mexican Rice- A side of fluffy Mexican rice complements these quesadillas perfectly and makes for a more substantial meal.
Refried Beans- Creamy refried beans are a traditional accompaniment that adds protein and makes the meal more filling.
Simple Salad- A light, crisp salad with lime vinaigrette provides a refreshing contrast to the rich quesadillas.
Storage, Freezing and Reheating
Storage instructions: Store the cooked beef filling separate from assembled quesadillas in an airtight container in the fridge for up to 3 days. Already assembled and cooked quesadillas can be refrigerated for 1-2 days, though the texture won’t be as good as fresh.
Reheating: For best results, reheat refrigerated quesadillas in a dry skillet over medium heat for 1-2 minutes per side, or in a 350°F oven for about 10 minutes. Microwaving is not recommended as it will make them soggy.
Freezing: The cooked beef filling freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before using. I don’t recommend freezing assembled quesadillas as the texture will suffer.
FAQ’s
Why are my quesadillas soggy?
Soggy quesadillas usually result from cooking at too low a temperature or overfilling. Make sure your pan is hot enough before adding the tortilla, and don’t overdo the fillings.
How do I flip a quesadilla without losing the filling?
Use a large, wide spatula and flip with confidence in one quick motion. If you hesitate or move too slowly, that’s when things tend to fall apart.
Can I make these ahead for a party?
Yes! Prepare the beef filling up to 2 days ahead and store it in the refrigerator. You can also shred the cheese in advance. When ready to serve, assemble and cook the quesadillas fresh for the best texture.
What’s the best way to keep multiple quesadillas warm while cooking the rest?
Place cooked quesadillas on a baking sheet in a 200°F oven while you finish making the rest. This keeps them warm without overcooking or making them soggy.
Ground Beef Quesadillas
Ingredients
- 1 pound ground beef 80-85% lean
- 1 medium onion finely diced
- 2 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons water
- 6 large 10-inch flour tortillas
- 3 cups shredded cheese combination of Monterey Jack and sharp cheddar
- 2 tablespoons vegetable oil or butter for cooking
Optional toppings:
- Fresh pico de gallo
- Guacamole or sliced avocado
- Sour cream
- Chopped fresh cilantro
- Lime wedges
- Hot sauce
Instructions
- Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon, until no pink remains, about 5-7 minutes.
- Add the diced onion to the beef and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add all the spices to the beef mixture: chili powder, cumin, oregano, garlic powder, onion powder, salt, and pepper. Stir well to combine and cook for about a minute.
- If there's excess grease in the pan, carefully drain it off. Return the pan to the heat and add 2 tablespoons of water to the beef mixture. Stir and simmer for 2-3 minutes until most of the liquid has evaporated.
- Transfer the seasoned beef to a bowl and clean the skillet or use a different one for the quesadillas.
- Heat the clean skillet over medium heat and add a small amount of oil or butter.
- Place one tortilla in the skillet and sprinkle half of it with about 1/4 cup of shredded cheese.
- Add approximately 1/3 cup of the beef mixture on top of the cheese, spreading it evenly. Add another 1/4 cup of cheese over the beef.
- Fold the empty half of the tortilla over the filling to create a half-moon shape. Press down gently with a spatula.
- Cook for 2-3 minutes until the bottom is golden brown and crispy, then carefully flip and cook the other side for another 2-3 minutes.
- Transfer to a cutting board and let rest for 1 minute before slicing into wedges.
- Repeat with the remaining tortillas and filling. Serve hot with your choice of toppings.