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–+ servings
Four stacked, golden-brown wedges of Cheesy Beef Quesadillas oozing with melted cheese and seasoned ground beef.

Cheesy Beef Quesadillas

These cheesy beef quesadillas are a quick and satisfying meal, perfect for busy weeknights or a fun family dinner. They bring the comforting flavors of Mexican cuisine to your table with minimal effort.
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Prep Time 15 minutes
Cook Time 20 minutes
Warming Time 5 minutes
Total Time 40 minutes
Servings: 6 quesadillas
Course: Dinner, Lunch, Snack
Cuisine: Mexican-inspired
Calories: 227
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef Filling
  • 0.5 tablespoon olive oil
  • 1 pound ground beef extra lean recommended
  • 1 teaspoon chili powder
  • 1 teaspoon ground chipotle chili pepper
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon freshly ground black pepper
  • 0.25 teaspoon ground cayenne pepper optional
  • 1 tablespoon tomato paste
  • 2 tablespoons beef stock or broth low sodium or regular
For the Quesadillas
  • 12 ounces shredded cheese blend divided (about 3 cups)
  • 6 flour tortillas about 7 to 8 inches in diameter each
  • 2 tablespoons vegetable oil for greasing pan, about 2 teaspoons per batch
For Serving (Optional)
  • salsa
  • guacamole
  • sour cream

Equipment

  • Oven
  • Large non-stick frying pan
  • Bowl
  • Sheet pan

Method
 

  1. Preheat your oven to 200 degrees Fahrenheit. This will keep the quesadillas warm as you cook them in batches.
  2. Heat the olive oil in a large non-stick frying pan over medium heat. Add the ground beef and all the spices: chili powder, chipotle pepper, oregano, cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using. Cook, breaking the beef into small pieces, until it is fully browned, about 8 to 10 minutes.
  3. Stir in the tomato paste and beef stock or broth. Cook for another 1 to 2 minutes. Remove the beef mixture from the pan and place it in a bowl. Drain off any excess grease.
  4. Spread about 8 ounces (2 cups) of the shredded cheese evenly over one side of each of the 6 tortillas. Reserve the remaining 4 ounces of cheese.
  5. Spoon the cooked beef mixture over the cheese on each tortilla. Sprinkle the remaining 4 ounces of cheese over the beef. Fold each tortilla in half to create a half-moon shape.
  6. Heat about 2 teaspoons of vegetable oil in a large non-stick frying pan over medium-low heat. Swirl the oil to coat the pan. If you are using the same pan from cooking the beef, wipe it clean before adding oil.
  7. Cook the quesadillas in batches, two at a time. Add more oil to the pan between batches as needed. Place two folded quesadillas in the pan and cook for about 2 minutes on the first side.
  8. Carefully flip the quesadillas and cook for another 2 minutes, or until they are golden brown and crispy on the outside and the cheese is melted inside. Watch them closely to prevent burning. Transfer the cooked quesadillas to the preheated oven on a sheet pan to keep warm while you cook the rest.
  9. Repeat the cooking process with the remaining quesadillas.
  10. Once all quesadillas are cooked, cut each one in half. Serve warm with your favorite salsa, guacamole, or sour cream.

Nutrition

Calories: 227kcalCarbohydrates: 9gProtein: 16gFat: 14gSaturated Fat: 8gCholesterol: 50mgSodium: 443mgPotassium: 210mgFiber: 1gSugar: 1gVitamin A: 326IUVitamin C: 1mgCalcium: 211mgIron: 2mg

Notes

If you have any leftover quesadillas, store them in an airtight container in the refrigerator for up to 3 to 4 days. Reheat them before serving.
You can substitute the individual spices with a homemade taco seasoning blend if you prefer.

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