Ground Beef Cheesy Quesadillas

A comforting, melty twist on classic quesadillas—filled with seasoned ground beef, gooey cheese, and warm tortillas—perfect for a quick and satisfying meal or snack.

Why You’ll Love This Recipe

I adore how this recipe brings together savory, seasoned ground beef with melted cheese wrapped in a crispy tortilla. It’s customizable, takes just minutes to assemble, and is always a hit whether I’m grabbing a quick lunch, feeding my family, or entertaining friends.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef

• Salt and freshly ground black pepper

• Taco seasoning or blend of cumin, chili powder, garlic powder, and paprika

• Onion, finely chopped

• Garlic, minced

• Olive oil or vegetable oil

• Flour tortillas

• Shredded cheese (cheddar, Monterey Jack, or Mexican blend)

• Optional toppings/add‑ins: diced bell peppers, jalapeños, chopped cilantro, salsa, sour cream, or guacamole

directions

1. I heat a drizzle of oil in a skillet over medium heat, add the chopped onion, and sauté until softened—about 3 minutes.

2. I add garlic and cook for 30 seconds until fragrant.

3. I increase the heat, crumble in the ground beef, and season with salt, pepper, and taco seasoning. I cook until browned, stirring to break up any large pieces, about 5–7 minutes. I drain any excess fat.

4. I let the beef mixture cool slightly, then measure it and set aside.

5. I wipe the skillet clean, lower heat to medium‑low, and lightly butter or oil one side of a tortilla. I place it butter‑side down in the skillet.

6. I layer shredded cheese on half the tortilla, add a generous scoop of the seasoned ground beef, top with more cheese, and fold the tortilla over to form a half‑moon.

7. I cook for 2–3 minutes until the bottom is golden and crispy, then carefully flip and cook the other side until cheese is melted and the tortilla is crisp.

8. I repeat for remaining quesadillas, adjusting heat as needed to avoid burning.

Servings and timing

This recipe makes 4 quesadillas (8 wedges), serving 4. Prep takes about 10 minutes, cooking around 15 minutes—so I have dinner on the table in about 25 minutes total.

Variations

• Veggie-packed: I stir diced bell peppers or corn into the beef mixture while it’s cooking.

• Spicy level up: I add chopped jalapeños or a dash of hot sauce to the beef for bold flavor.

• Cheese swap: I experiment with pepper jack for a zippy kick or queso blanco for creaminess.

• Low-carb option: I use low‑carb tortillas or crisp the filling in large lettuce wraps instead.

storage/reheating

I store leftover quesadillas in an airtight container in the fridge for up to 2 days. To reheat, I warm them in a skillet over medium-low heat for 2–3 minutes per side until cheese is melty and the tortilla is crisp (microwaving can leave them soggy).

FAQs

What ground beef fat ratio works best?

I use 80/20 or 85/15—plenty of flavor while not too greasy. I drain any excess fat after cooking for better texture.

Can I prepare filling ahead of time?

Yes—I cook and season the beef mixture in advance and store it in the fridge. When I’m ready, I just assemble and cook the quesadillas fresh for maximum crispiness.

What dips go well with these quesadillas?

I love serving them with sour cream, guacamole, salsa, pico de gallo, or a zesty crema for extra flavor.

Can I make quesadillas without tortillas?

Definitely—I use large romaine or collard leaves as wraps, or crisp the beef and cheese in a skillet and shovel it up with chips or lettuce cups.

How do I keep tortillas from getting soggy?

I cook quesadillas on moderately low heat so they crisp evenly without burning. I also let them rest a minute before cutting—this helps the cheese set slightly and keeps the tortilla crisp.

Conclusion

I find Ground Beef Cheesy Quesadillas to be the ultimate crowd-pleasing comfort food—quick, customizable, and endlessly satisfying. Let me know if you’d like suggestions for side dishes or ways to make them healthier or heartier!

Print