Cheesy Ground Beef Quesadillas

These cheesy ground beef quesadillas have become a staple in my kitchen, and for good reason. They’re loaded with seasoned ground beef, melty cheese, and just enough spice to keep things interesting.

I love how quickly they come together on busy weeknights, and my family can’t get enough of that crispy tortilla exterior paired with the gooey, flavorful filling inside.

Equipment

• Large skillet or frying pan
• Medium mixing bowl
• Measuring cups and spoons
• Wooden spoon or spatula
• Cheese grater (if using block cheese)
• Large non-stick pan or griddle
• Spatula for flipping
• Sharp knife
• Cutting board
• Can opener
• Cooking spray or brush for oil

Ingredients for this Cheesy Ground Beef Quesadilla

Spice Mix:

• 2 teaspoons paprika
• 2 teaspoons cumin
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1 teaspoon salt
• ½ teaspoon onion powder
• ½ teaspoon cayenne pepper (adjust to taste)
• ¼ teaspoon black pepper

Beef Filling:

• 1 pound lean ground beef
• ½ can (7 oz) black beans, drained and rinsed
• ½ cup water or low-sodium beef stock
• 1 small red bell pepper, finely diced
• 1 small white onion, finely diced
• 1 heaped tablespoon tomato paste
• 1 teaspoon cornstarch
• Olive oil as needed

Assembly:

• 6 small flour tortillas (7-8 inches)
• 1½ cups grated cheddar cheese
• 1½ cups grated Monterey Jack cheese
• 1 cup sliced pickled jalapeños (optional)
• Cooking spray or oil for brushing

How To Make Cheesy Ground Beef Quesadillas

1. Mix all spice ingredients together in a small bowl and set aside.
2. Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the diced onion and red pepper, cooking for 3-4 minutes until softened.
3. Add the ground beef to the pan, breaking it up with your spoon. Cook for 5-6 minutes until browned and cooked through.
4. Stir in the spice mix and cook for another minute until fragrant.
5. Add tomato paste and mix well. Pour in the water or stock and add the drained black beans.
6. Mix the cornstarch with a tablespoon of cold water to create a slurry, then stir into the beef mixture.
7. Let the mixture simmer for 3-4 minutes until it thickens slightly. Remove from heat and let cool for a few minutes.
8. Heat a large non-stick pan or griddle over medium heat and spray with cooking oil.
9. Place one tortilla in the pan. Spread a portion of the beef mixture over half the tortilla, then sprinkle with both cheeses and jalapeños if using.
10. Fold the tortilla over to create a half-moon shape and press gently with your spatula.
11. Cook for 2-3 minutes until golden brown and crispy, then carefully flip and cook another 2-3 minutes.
12. Remove from pan and let rest for 1 minute before cutting into wedges. Repeat with remaining tortillas.

Substitutions & Variations

You can swap ground beef for ground turkey or chicken for a lighter option. Black beans can be replaced with pinto beans or refried beans. Try using different cheese combinations like pepper jack for extra heat, or add some Mexican blend cheese. For a vegetarian version, skip the meat and double the beans, adding some sautéed mushrooms or zucchini for extra bulk.

What to Serve with Ground Beef Quesadillas

I like serving these with fresh guacamole, sour cream, and salsa for dipping. A simple side salad with lime vinaigrette cuts through the richness nicely. Mexican rice or cilantro lime rice makes a great accompaniment, and don’t forget about some pickled red onions or fresh pico de gallo for added freshness.

Tips for Making the Best Cheesy Ground Beef Quesadillas

• Let the beef mixture cool slightly before assembling to prevent the cheese from melting too quickly
• Don’t overfill the tortillas or they’ll be difficult to flip and may burst open
• Use a combination of cheeses for the best melting and flavor
• Press down gently while cooking to help everything stick together
• Keep cooked quesadillas warm in a 200°F oven if making multiple batches
• Drain excess grease from the beef mixture to prevent soggy tortillas
• Use medium heat to ensure the tortilla gets crispy without burning before the cheese melts

Frequently Asked Questions

Can I make these ahead of time?
You can prepare the beef filling up to 3 days in advance and store it in the refrigerator. Assemble and cook the quesadillas just before serving for the best texture.

How do I store leftovers?
Store leftover quesadillas in the refrigerator for up to 3 days. Reheat in a skillet or toaster oven to restore crispiness.

Can I freeze these quesadillas?
Yes, you can freeze assembled but uncooked quesadillas for up to 3 months. Cook directly from frozen, adding a few extra minutes to the cooking time.

What if I don’t have Monterey Jack cheese?
You can substitute with any good melting cheese like mozzarella, Colby, or even more cheddar cheese.

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