Melted cheesy goodness awaits you with every bite of these Ground Beef Quesadillas.
Crispy, cheesy, ooey, gooey and bursting with flavor, these ground beef quesadillas are a guaranteed hit at any party, picnic or dinner table. Combining tons of incredible flavors in a perfect delivery system, quesadillas are definitely one of my favorite handheld meals. It is no secret that I love Latin flavors, and this is one of those super simple and easy recipes that can be fancied up for any occasion. Great for that upcoming Cinco De Mayo celebration or just a weeknight at home.
Our ground beef quesadilla recipe can be whipped up in under 30 minutes. One of the best parts is, you can use just about any ingredients you have on hand—including leftovers—making this meal an incredibly versatile one. With layer upon layer of crispy, meaty and cheesy goodness, this meal is a real flavor bomb. Some have even called it the perfect comfort food, and I must admit, it’s one of my top three.
How can I change up this recipe?
Although there is no exact date when the quesadilla was first invented, it is believed that the original recipe would have used a Oaxacan cheese, much like the mozzarella cheese we are all used to today. The basic quesadilla has come a long way since the plain cheese–and–tortilla version of the past, and this ground beef quesadilla recipe is just one example of taking a simple dish to the next level.
Not only is this meal incredibly tasty, it is also relatively healthy and can be made even more nutritious with a few substitutions. Try using a lean ground beef or a low-fat cheese, or add in some black beans for a little extra protein and a boost in fiber. I love to add in more veggies, like spinach, cilantro, or fresh jalapeños. Not only do they add vitamins and minerals, they also layer in even more tantalizing flavors.
Ingredients
- 1/2 tablespoon olive oil
- 1 cup chopped yellow onion (about 1 small)
- 1 cup chopped sweet bell pepper (about 1 medium)
- 1 lb ground beef
- 1 1/2 teaspoons taco seasoning
- Salt and pepper to taste
- 6 large flour tortillas
- 3 cups shredded Mexican blend cheese
- 2 tablespoons butter
How to Make Ground Beef Quesadillas
Step 1: Warm it up: Preheat your oven to 200°F to keep the quesadillas toasty.
Step 2: Sauté veggies: In a large skillet, heat olive oil over medium heat. Sauté onions and bell peppers until they begin to soften, about 4-5 minutes.
Step 3: Brown the beef: Add ground beef to the skillet, sprinkle with taco seasoning, salt, and pepper, and cook until browned. Drain any excess grease.
Step 4: Cheese it up: Lay out tortillas and evenly distribute cheese on each, followed by the beef mixture on one half.
Step 5: Cook quesadillas: Melt butter in the skillet over medium heat. Place a tortilla in the skillet, cook until golden, then fold and press to seal the cheesy goodness.
Step 6: Keep warm: Transfer cooked quesadillas to the preheated oven on a wire rack to stay warm while you cook the rest.
FAQs & Tips
How do I prep and store these quesadillas?
Our ground beef quesadilla recipe is an excellent dish to make ahead of time as it reheats just as good as the day it was made, if not better. Make the recipe as directed, then cool down any leftovers, then store them in an airtight container in the fridge for up to five days. One of my recommendations is to divide your quesadillas into individual servings, wrap separately, then freeze for up to three months. Now you have an easy snack or dinner you can pull out and heat up with ease.
What if I can’t eat gluten?
Not a problem, if you have a gluten intolerance or just prefer not to eat gluten, you can easily substitute the flour tortillas with a corn or gluten-free tortilla.
Can I make this meal vegan or vegetarian?
Yes, you can. This versatile meal can be easily switched to a vegetarian meal by swapping out the meat for beans, and be made vegan by dropping the butter, swapping out the meat, and using a vegan cheese.
How do I add more flavor?
Take that leftover fat that you drained off while cooking the beef and use it to cook your quesadillas.
Serving Suggestions
I could make an entire post about all of the wonderful foods that pair with our ground beef quesadillas, but for today I’ll stick to the basics. A favorite in our house is to top the quesadillas off with a spicy salsa and a little sour cream. Avocado slices or guacamole adds a lovely creaminess that can’t be beat. You can pack extra flavor inside as well by adding in some garlic, or herbs like an oregano and thyme. For a super simple breakfast meal, top your quesadilla with a fried egg—there is something magical about how the runny egg yolk mixes in and makes an impromptu sauce.
Your Latin flavor journey doesn’t have to end here, we have a bunch of delicious Mexican-inspired food to choose from that will make you and your taste buds happy, like our Crock-Pot Salsa Chicken or our simple and tasty Taco Bowls. If you are looking to save time, you should give this Instant Pot Taco Meat recipe a try, not only is it delicious it is also incredibly easy to make.
Ground Beef Quesadillas
Ingredients
- 1/2 tablespoon olive oil
- 1 cup chopped yellow onion about 1 small
- 1 cup chopped sweet bell pepper about 1 medium
- 1 lb ground beef
- 1 1/2 teaspoons taco seasoning
- Salt and pepper to taste
- 6 large flour tortillas
- 3 cups shredded Mexican blend cheese
- 2 tablespoons butter
Instructions
- Warm it up: Preheat your oven to 200°F to keep quesadillas toasty.
- Sauté veggies: In a large skillet, heat olive oil over medium heat. Sauté onions and bell peppers until they begin to soften, about 4-5 minutes.
- Brown the beef: Add ground beef to the skillet, sprinkle with taco seasoning, salt, and pepper, and cook until browned. Drain any excess grease.
- Cheese it up: Lay out tortillas and evenly distribute cheese on each, followed by the beef mixture on one half.
- Cook quesadillas: Melt butter in the skillet over medium heat. Place a tortilla in the skillet, cook until golden, then fold and press to seal the cheesy goodness.
- Keep warm: Transfer cooked quesadillas to the preheated oven on a wire rack to stay warm while you cook the rest.
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