These Ground Beef Quesadillas feature a savory beef filling and gooey melted cheese tucked inside a crispy golden tortilla. So good and so easy to make!
You really can’t beat the combination of thick, savory ground beef and gooey cheese. Add a crispy tortilla to hold everything together, and you’ve got one delectable dinner.
Best of all, these quesadillas are ready in about 30 minutes. They’re quick enough to make on a weeknight and satisfying enough to skip the takeout order.
Ingredients You’ll Need
- Ground beef. I used 80/20 ground beef because it has enough fat to keep the filling flavorful and juicy. If you’re using a leaner blend, you may need a little extra oil when cooking.
- Onion. Adds flavor and a little sweetness to the filling.
- Bell pepper. Bell pepper adds color, texture, and freshness. Any color works, so use whatever you have on hand.
- Tomato paste. A small amount of tomato paste adds richness and helps bring the filling together.
- Cornstarch. Mixed with water, cornstarch thickens the filling so it stays inside the quesadillas instead of spilling out when you slice them.
- Seasonings. Salt, pepper, garlic powder, onion powder, chili powder, paprika, and cumin give the beef the best combination of flavors.
- Flour tortillas. Large flour tortillas are easiest to fold and hold the filling well. They also crisp up nicely in the skillet.
- Shredded cheese. Cheese helps hold everything together and gives you that melty quesadilla texture. Freshly shredded cheese melts more smoothly than pre-shredded cheese.
How to Make Ground Beef Quesadillas
1. Saute the vegetables.
Heat oil in a large skillet over medium-high heat. Add the onion and bell pepper. Saute for 3 to 4 minutes, or until softened. Remove from pan and set aside.
2. Brown the beef.
Cook ground beef until browned, breaking it up into crumbles as it cooks. Drain any excess grease if needed.
3. Season the filling.
Add the vegetables back in. Stir in salt, pepper, garlic powder, chili powder, paprika, cumin, and tomato paste. Cook for 1 minute.
4. Thicken the mixture.
Pour water and stir until the mixture thickens slightly, about 1 minute. Remove from heat.
5. Assemble the quesadillas.
Place a tortilla on a griddle or skillet. Sprinkle cheese over one half. Top with the ground beef mixture, then add more cheese. Fold the tortilla in half.
6. Cook until crispy.
Cook over medium heat for 1-2 minutes, or until the tortilla is golden brown. Flip and cook the other side for about 30 seconds. Repeat with the remaining quesadillas.
7. Slice and serve.
Cut into wedges and serve with salsa, guacamole, sour cream, or your favorite dipping sauce.
What Cheese Works Best in Ground Beef Quesadillas?
Cheddar and Monterey Jack are both great choices for ground beef quesadillas. Cheddar adds flavor, while Monterey Jack melts smoothly.
You can also use Colby Jack, Pepper Jack, mozzarella, or a Mexican cheese blend.
For the best melt, use freshly shredded cheese.
Pro Tips for Crispy Ground Beef Quesadillas
- Don’t overfill the tortillas. It might be tempting, but too much filling makes them harder to flip and more likely to fall apart.
- Cook the filling until thick. A wet filling leads to soggy quesadillas.
- Use cheese on both sides of the beef. The melted cheese acts like glue and helps hold everything together.
- Cook over medium heat. It gives the cheese time to melt while the tortilla turns golden brown and crispy.
- The griddle or skillet will get hotter as you cook each batch. Reduce the cooking time slightly for the later quesadillas to keep the tortillas from over-browning.
- Shred your own cheese. It melts better than the pre-shredded kind and gives you those nice cheesy pulls.
What to Serve With Ground Beef Quesadillas
- Salsa
- Guacamole
- Sour cream
- Pico de gallo
- Street corn salad
- Tortilla chips and queso
How to Store Leftovers
Store leftover ground beef filling in an airtight container in the refrigerator for up to 4 days. If you have already assembled the quesadillas, let them cool completely before storing them in an airtight container.
To reheat, warm the quesadillas in a skillet over medium heat until the tortilla is crispy and the cheese has melted. You can also reheat them in the air fryer at 350°F for 3 to 4 minutes.
More Beef Recipes You’ll Love
Panda Express Beef and Broccoli
Ground Beef Quesadillas
Ingredients
- 1 tablespoon oil
- 1 pound ground beef
- ½ onion diced
- ½ bell pepper diced
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon cumin
- 2 tablespoons tomato paste
- ½ cup water
- 6 large flour tortillas
- 3 cups shredded cheese
Instructions
- Heat oil in a large skillet over medium-high heat. Add the onion and bell pepper. Saute for 3 to 4 minutes, or until softened. Remove from pan and set aside.
- Add ground beef to the pan and cook until browned, breaking it into crumbles as it cooks. Drain excess grease if desired.
- Add the vegetables back in. Stir in salt, pepper, garlic powder, chili powder, paprika, cumin, and tomato paste. Cook for 1 minute.
- Pour water and stir until the mixture thickens slightly, about 1 minute. Remove from heat.
- Place a tortilla on a griddle or skillet. Sprinkle cheese over one half. Top with the ground beef mixture, then add more cheese. Fold the tortilla in half.
- Cook on medium heat for 1-2 minutes, or until the tortilla is golden brown. Flip and cook the other side for about 30 seconds. Repeat with the remaining quesadillas.
- Cut into wedges and serve. Enjoy!
Notes
- Nutrition information is estimated based on the ingredients and quantities listed in the recipe. Actual values may vary depending on the brands used, substitutions made, and portion sizes served.
- The griddle or skillet will get hotter as you cook each batch. Reduce the cooking time slightly for the later quesadillas to keep the tortillas from over-browning.
- Serve with salsa, sour cream, guacamole, or pico de gallo for dipping.
