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 shared other varieties before, like chicken, turkey, and even 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 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!
Can Leftover Quesadillas Be Reheated?
Yes! You can reheat leftover quesadillas in a non-stick frying pan on the stovetop over about medium-low heat (this will yield the crispiest reheating results) until the cheese is melted and everything is heated through.
Alternatively, place quesadillas on a sheet pan in a 375 degree Fahrenheit oven and heat 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).
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
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 quesadillas 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, or to taste
- 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 degree 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 half-moon (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 in an airtight container in the refrigerator and use within 2 to 4 days, reheating before serving.
Video
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.
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!
Marlene McCarthy
I used ground turkey breast and chicken stock. This was super easy to make and SO delicious! I only needed three quesadillas tonight which I was able to fit in one pan. I’m freezing the other half of the cooked meat for next time. I’m so happy I discovered this recipe today!!! xoxo
Dawn - Girl Heart Food
Thank you so very much, Marlene. 🙂 So happy you enjoyed!! Appreciate the kind words! XO
SheAce
Just confirming two chili powders? Thank you.
Dawn - Girl Heart Food
Hi there! Yes, there’s chili powder as well as chipotle powder (for a little smoky flavour). Enjoy!
Julie
Can this same recipe be used for regular
Tacos in a crispy or flour tortilla?
Dawn - Girl Heart Food
Hi Julie! Yes, that should definitely work 🙂
Jessica
Made this tonight, and it was amazing! Kids loved it so thank you!
Dawn - Girl Heart Food
That made my day! So happy to hear that, Jessica! Thanks so much 🙂
Amy Shelton
My husband is always sending me “new & exciting” recipes he’d like to see for dinner. He and my daughter love tacos, but I really don’t care for them. This is an amazing alternative. I did up the garlic and onion powders and used smoked paprika in place of the chipotle chili powder, I didn’t have any. My husband and I both like a bit of heat so I added a diced up cayenne pepper from our garden. He loves onions any way he can get em, so I topped the meat with diced onions before the last layer of cheese. They came out sooo good. This recipe is definitely getting made again. They paired great with sour cream and homemade salsa. My picky eater said less meat and more cheese, but don’t listen to her. Next time I’ll make her just a plain ole cheese one. Oh and unless you have a rather large family, be warned, do not double the recipe. I know what we’re taking for lunches this week 😉 ! Thank you for the great recipe!
Dawn - Girl Heart Food
Thank you very much, Amy…your comment made my day!! So happy you and your family enjoyed the recipe!! Thanks for trying and letting me know!
Ali
Hey, Dawn! Looooved this recipe. I was just wondering — how did you come to 252 calories in total? May we see a breakdown? Thanks! Super duper love this!! Such a yummy meal 😋
Dawn - Girl Heart Food
Hi Ali! I use a nutrition calculator from my recipe card plugin. Once ingredients are inputted, as well as the number of servings, it calculates. So, the nutrition info listed is per piece (or half of each half moon). Hope that helps and so happy you enjoyed the recipe 🙂
Kim - The Puffy Biscuit
I mean, how delicious do those look? I did want to grab one through the screen! I recently found a brand of gluten-free corn tortillas that I really liked so now all I can think about is quesadillas. They really are so tasty and quick to make once you cook the meat. And as always, gorgeous photos, Dawn. They look so yummy!.
Dawn - Girl Heart Food
That you so much for the kind comment, Kim!! We love ’em…hope you do too 🙂
Sabrina
Yum, these are a family favourite! I really love the seasoning for the filling, all wholesome ingredients (lots that I grow in my garden) with no msg or excessive salt. Thanks, a family favourite I feel good serving my kids 🙂
Dawn - Girl Heart Food
Happy to hear that! Thank you Sabrina 🙂
Lisa
Such a simple idea and yet I never thought of it! This looks so delicious…can’t wait to try it instead of the usual cheese or chicken quesadillas!
Dawn - Girl Heart Food
Thanks Lisa! Hope you love ’em as much as we do 🙂
Melissa
Quesadillas are really popular in our house, but we are definitely stuck in a rut with the same type. This would be a perfect change up! Plus all that cheese, yes please!
Dawn - Girl Heart Food
Ours too!! Can’t go wrong with lots of cheese, in my opinion 😉
Jacqueline Debono
I’m a big cheese fan too and these cheesy beef quesadillas are calling my name! Pinning for later!
Dawn - Girl Heart Food
Thanks so very much, Jacqueline 🙂 Hope you love ’em!
Shashi at SavorySpin
If only I could reach through my screen and grab a bite of these! Dawn, I’m not a huge beef eater but you have me drooling over here – all that beefy cheesy goodness stuffed between crisp tortillas…. yummm… am sitting here with PB &J toast, wishing I was eating this instead! Happy weekend to you xoxo
Dawn - Girl Heart Food
Lol! Wish I could share! Thank you Shashi! Have a great weekend ahead too 🙂 XOXO
Kevin
Quick and easy but yet the ultimate comfort food! Love this cheesy dish!
Dawn - Girl Heart Food
Totally! Thanks Kevin!
karrie @ Tasty Ever After
These look delicious and so cheesy, Dawn!! I love crispy quesadillas!! Can’t wait to try the recipe and thanks so much for suggesting my pico de gallo to go with it 🙂 xoxo
Dawn - Girl Heart Food
Same here! Thank you Karrie! My pleasure 🙂 XOXO
Mary Ann | The Beach House Kitchen
I would devour that entire stack Dawn…if my son’s didn’t first! We’d all be fighting over these. Pinned and looking forward to trying!
Dawn - Girl Heart Food
Lol!! Thanks Mary Ann…maybe you’ll have to double the batch 😉