Looking for super cheesy ground beef quesadillas? You’ve come to the right place! Well-seasoned ground beef, lots of ooey gooey cheese and a crispy golden brown exterior make these quesadillas simply irresistible! They’re sure to become a favourite in your home as they are in ours.
Hi friends! If you’re looking for an easy quesadilla recipe, you’ve come to the right place!
If you know me, you know that I’m a huge fan of quesadillas. One of the reasons is, like grilled cheese sandwiches, quesadillas are a method of getting more cheese into my pie hole, LOL.
Seriously, though, hubby and I enjoy quesadillas on the regular. They’re super easy to whip up, you can put as little or as much as you want in them and they always taste amazing. I’ve made lots of varieties, like chicken, turkey, and breakfast quesadillas.
Today though? Ground beef quesadillas. One thing they all have in common: cheese (and lots of it). You gotta have quesadillas with cheese! Tell me you don’t wanna grab some through your screen (if only, right?!).
These cheesy quesadillas come together in no time at all with some pretty basic ingredients you probably already have on hand. I’m pretty confident they’ll be in regular rotation in your home as they are in ours.
How To Make Ground Beef Quesadillas
Full details are in the recipe card below, but here are the basics:
- Heat oil in a pan, then add ground beef, spices, salt and pepper.
- Cook the ground beef.
- Once the ground beef is fully cooked through, stir in tomato paste.
- Pour in beef stock/broth (or you could use water). Once stock/broth is absorbed, remove the ground beef from the pan.
- Place some cheese on one half of each tortilla.
- Top with cooked ground beef.
- Add a little more cheese.
- Fold over each tortilla so it’s a half-moon shape.
- Gently cook quesadillas (in batches) in a greased pan until they’re golden brown on the outside and the cheese has melted. Watch that they don’t burn. They cook quickly! Once they’re done, cut in half and enjoy.
What Type of Tortilla Should I Use for Quesadillas?
For quesadillas, I prefer flour tortillas over corn tortillas. They’re readily available (more so than corn tortillas here in Newfoundland). Plus, they’re hearty, flexible and withstand all those delicious toppings.
If you like, try homemade flour tortillas instead of store-bought. If using that recipe, just make them a little bigger for these quesadillas.
What Size of Tortilla Is Best?
I typically use flour tortillas that are about 7 to 8 inches in diameter.
What’s the Best Cheese for Quesadillas?
Cheese not only tastes awesome in these beef quesadillas, but also acts as a “glue” to keep things together. Cheese, is there anything you can’t do?
When making quesadillas, pick a nice melting cheese, like cheddar, pizza mozzarella or Monterey Jack (or a combo of them).
I’ve made these quesadillas a bunch of times with different varieties of cheese, as well as with a store bought blend of cheddar, Monterey Jack and pizza mozzarella. I don’t often go for pre-shredded cheeses, but by buying a blend, you get a variety without having to buy multiple blocks of cheese.
Having said that, in the event that you do have odds and ends of cheese in your fridge, now would be the time to use them!
Other nice melting cheeses are Manchego, Havarti, fontina, Swiss, Gouda and provolone. For added flavour (even though it doesn’t melt well), I’ve even added crumbled feta to the mix (queso fresco also works great).
It’s cheese. As a cheese obsessed person, there is no going wrong in my book!
What To Serve With These Ground Beef Quesadillas
You can certainly enjoy these quesadillas on their own or serve with any of these:
- Sour cream or Greek yogurt
- Salsa
- Pico de gallo
- Guacamole
- Green salad, like this chopped Mexican salad with pepitas
- Rice
- Mexican street corn
Leftovers
Properly store leftover quesadillas in an airtight container in the refrigerator and use within 3 to 4 days. Reheat before serving.
Reheating Leftover Quesadillas
You can reheat leftover quesadillas in a non-stick frying pan on the stovetop over about medium-low heat until the cheese is melted and everything is heated through. This reheating method will yield the crispiest results.
Alternatively, you can reheat the quesadillas in an oven. To do so, preheat the oven to 375 degrees Fahrenheit. Then, place the quesadillas on a sheet pan and bake for about 10 to 15 minutes or until the cheese is melted and everything is heated through.
They may not be quite as crispy as freshly made, but they are still pretty awesome.
Tips and Variations for Making the Best Quesadillas
- Watch those quesadillas in the pan! They are burn quickly. It’s better to have the heat on the lower side so you get a nice golden brown colour (without burning) and still melt the cheese.
- Carefully flip the quesadillas so the filling doesn’t spill out. Use two spatulas (or one really large one) to flip, or cut into pieces before browning. It may make things a little more manageable.
- I like to keep these beef and cheese quesadillas simple, but you could add sliced avocado, hot peppers (patted dry before using), corn or cilantro (or whatever you please).
Like These Cheesy Quesadillas? You May Enjoy These Too!
Hope you love these ground beef quesadillas as much as we do! Stay tuned for more easy cheesy quesadilla recipes coming your way!
If you make these cheesy beef quesadillas, be sure to leave a comment below!
Cheesy Ground Beef Quesadillas
Ingredients
- ½ tablespoon olive oil
- 1 pound ground beef, I use extra lean ground beef
- 1 teaspoon chili powder
- 1 teaspoon ground chipotle chili pepper
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground cayenne pepper
- 1 tablespoon tomato paste
- 2 tablespoons unsalted beef stock/broth, or low sodium or regular
- 12 ounces shredded cheese blend, divided (about 3 cups. I used a combination of cheddar, Monterey jack and pizza mozzarella)
- 6 flour tortillas, about 7 to 8 inches in diameter each
- 2 tablespoons vegetable oil, to grease pan (about 2 teaspoons of oil per batch)
- Salsa, guacamole and/or sour cream, for serving (optional)
Instructions
- Preheat oven to 200 degrees Fahrenheit (to keep quesadillas warm while cooking batches).
- Meanwhile, heat olive oil in a large non-stick frying pan (about a 10-inch or 12-inch pan) over medium heat. Add ground beef, chili powder, chipotle pepper, oregano, cumin, garlic powder, onion powder, salt, black pepper and cayenne pepper (if using). Cook, breaking the ground beef into small pieces and stirring occasionally, until the ground beef is fully cooked through (the ground beef should no longer be pink and be browned all the way through), about 8 to 10 minutes.
- Stir in tomato paste and beef stock/broth and cook for 1 to 2 minutes more. Remove beef from the pan and place into a bowl. If there is any excess grease, drain/remove.
- Distribute about 8 ounces (or 2 cups) of cheese among all tortillas (on one side of them). Note: Reserve the remaining 4 ounces of cheese (or 1 cup of cheese).
- Distribute ground beef on top of cheese. Then sprinkle remaining 1 cup (or 4 ounces) of cheese on top of ground beef. Fold over each tortilla so it's a half-moon shape.
- To cook quesadillas, heat about 2 teaspoons of vegetable oil in a large non-stick frying pan over medium-low heat. Gently swirl the oil around the pan to coat.Note: If you're using the same pan that you used for cooking the ground beef, just wipe out before greasing and cooking your quesadillas.Note: Cook the quesadillas in batches, two quesadillas at a time, adding more oil to the pan between batches as necessary.
- Place two quesadillas in the pan. Cook quesadillas for about 2 minutes on one side.
- Carefully flip quesadillas to the other side and continue to cook for another 2 minutes or until they're golden brown and crispy on the outside and the cheese is melted inside (carefully watch to ensure they don't burn). Transfer cooked quesadillas to a sheet pan and place into your preheated oven to keep warm while you are continuing to cook the remaining quesadillas.
- Repeat process to cook remaining quesadillas.
- Once done, cut each quesadilla in half so you have 12 pieces. Great served with salsa, guacamole and/or sour cream. Enjoy!Note: If you have any leftovers, properly store them in an airtight container in the refrigerator and use within 3 to 4 days. Reheat before serving.
Notes
Nutrition (estimate only)
Nutrition information is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
© Girl Heart Food Inc. Photographs and content are copyright protected.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Jan
Grand kids loved these! The whole family wanted more
Dawn | Girl Heart Food
Thank you very much, Jan!! That’s wonderful to hear. 🙂
Josie
Made it tonight. The family thought they were a hit! Thanks for the recipe!
Dawn | Girl Heart Food
Thank you very much, Josie! I’m so delighted to hear that your family enjoyed it!
Debbie W
Made this on a whim one night for dinner and WOW!
Super easy, cheesy and delicious! Will definitely make it again!
Dawn | Girl Heart Food
Yay, that’s wonderful to hear, Debbie! Thank you so much!
Kathy
These are fantastic! I reduced the ground Chipotle chili peppers to 1/4 teaspoon for my picky grandkids sake and they loved them. Like another reviewer said, I’m done with packaged taco seasoning. Thanks so much!
Dawn | Girl Heart Food
Thank you very much, Kathy! I’m so happy you and your family enjoyed the recipe!
Kathryn M Durband
This is the best seasoned ground beef I have ever used for quesadillas! A real winner. Thank you so much!
Dawn | Girl Heart Food
Oh my goodness, thank you very much, Kathryn! I’m delighted to hear that!
Shari C
Please are fantabulous! I don’t believe I will go back to regular taco seasoning ever again. The addition of the tomato paste and beef broth really enhances the seasonings. I chose to add some diced onion and jalapeño (deseeded and deveined) before adding the seasonings and beef.
Thank you so much for such a flavorful version of taco meat!
Dawn | Girl Heart Food
Thank you for the kind words, Shari! I’m so glad you enjoyed the recipe, and the addition of diced onion and jalapeno sounds yummy!
sk
Easy to make. I really liked the seasoning! A flexible recipe, too, so I could add leftover veggies or beans and I think it’s hard to fail. Thanks for the recipe!
Dawn | Girl Heart Food
Thank you very much, I’m happy you enjoyed the recipe! The addition of veggies or beans sounds delicious!
Cat
Hi, I am thinking of make this recipe. Will this be spicy? I’m wondering if its tolerable for my kids’ pallette. Thank you.
Dawn | Girl Heart Food
Hi Cat! If you are unsure, you can certainly reduce some of the spices, such as the chipotle power and cayenne pepper, or omit them entirely. Hope this helps and hope you and your family enjoy the recipe! 🙂
Mike
Made these about 5 times now. One of my favorites. I’ll make one quesadilla, then store the ground beef in the fridge for whenever I want a fresh quesadilla. Thanks so much for sharing.
Dawn | Girl Heart Food
Wow, thank you very much, Mike!!
Lyndsay
sensational
Dawn | Girl Heart Food
Thank you Lyndsay!
Dawn B
Dawn,
I made these last night and they were excellent! Five Stars! Never thought to add mozzarella to the cheese blend but it made a world of difference. Thanks for sharing!
Jesse
I made it and it’s out of sight , very tasty, I ate two will be making them twice a week .
Dawn | Girl Heart Food
Thank you very much, Jesse!! I’m so glad you enjoy the recipe!!
Kim C.
I’m confused about your measurements in the instructions… 8 oz = 1 cup, 4 oz = 1/2 cup. The recipe states:
Distribute about 8 ounces (or 2 cups) of cheese among all tortillas (on one side of them).
Note: Reserve the remaining 4 ounces of cheese (or 1 cup of cheese).
Distribute ground beef on top of cheese. Then sprinkle remaining 1 cup (or 4 ounces) of cheese on top of ground beef. Fold over each tortilla so it’s a half-moon shape.
Dawn | Girl Heart Food
Hi Kim, for shredded cheese (like cheddar), typically one cup weighs 4 ounces. I used 12 ounces (or 3 cups) of shredded cheese in this recipe. Hope you enjoy it!!
Ted
I really needed a quick Sunday football meal for my son and myself. This is such an easy recipe, and I already had the ingredients (except tomato paste). Thank you!!! Grubbing commences in T-minus 60 minutes!
Dawn | Girl Heart Food
That’s wonderful, Ted!! I hope you both love the recipe!!