If you like your quesadillas cheesy with a little extra satisfaction, these Ground Beef Quesadillas deserve a spot on your menu! They’re easy to make and PACKED with big flavor and meatiness. The whole family will LOVE this weeknight-friendly recipe.
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An easy dinner your whole family will devour!
You know how everyone runs to the table on Tuesday when you’re making Ground Beef Tacos for dinner? These ground beef quesadillas have the same effect. (Yes, Ben did run to the table when I set them out.)
- Whether they’re classic cheese quesadillas, Mushroom Quesadillas or my Chicken Quesadilla Recipe, quesadillas are a little like tacos in that they’re a universal crowd-pleaser and come in a tortilla. But add ground beef and they’re not just cheesy, they pack in lots of protein to make them super satisfying (so do Ground Beef Enchiladas)!
- The ground beef is browned with chili powder, cumin, garlic powder, and tomato paste, giving it Tex-Mex taco filling vibes.
- These are not thin, wimpy quesadillas. They are THICK. I added as much cheese and beef as I could without making the quesadillas impossible to flip.
Serve these with Guacamole, sour cream, and Salsa Roja, then dig in!
My Tips for the Best Ground Beef Quesadillas
- Shred Your Own Cheese. Now, we’re not making a sauce here, so it’s not absolutely critical, but freshly shredded cheese is still better in a quesadilla because it has a gooey-er, more decadent melt.
- Go for the Butter. You’ve probably learned to make quesadillas either in a dry pan or with some nonstick spray, but I’m here to tell you: butter. Butter, my friend. It makes the tortillas ultra crispy, and it also adds that irresistible buttery flavor too. You only need a little, and it’s going to rock your world.
- Flip Quickly. When you’ve got thick, meaty quesadillas like these ground beef quesadillas or my Pulled Pork Quesadillas, if you hesitate or try to do it sloooowly, you’re going to spill filling out. Now, spilling filling isn’t the end of the world because the cheese will get crispy in the pan, but you want most of it to stay in the tortilla. So slip a large spatula underneath the quesadillas and swiftly flip them over.
What to Serve With Quesadillas
I’m sure you already have the toppings figured out, but if you’re looking for some sides, here are the ones Ben and I love with these ground beef quesadillas.
- Side Salads. This Mexican Street Corn Salad is my go-to for tacos and quesadillas, or make this creamy Avocado Salad.
- Veggies. There’s a world of veggies you can serve here, but let’s be honest: Air Fryer Corn on the Cob or Grilled Corn with Tajín and cotija is the BEST option.
- Rice and Beans. Make a batch of Instant Pot Brown Rice and Crock Pot Pinto Beans.
Ground Beef Quesadillas
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 4 quesadillas
These ground beef quesadillas are packed with cheese and meat to make them extra satisfying. Easy to make and done in under 30 minutes!
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Ingredients
For the Ground Beef Quesadillas:
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 tablespoon tomato paste
- 1 ½ tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup water
- 2 cups shredded cheese divided – use Monterey jack, pepper jack, Mexican blend cheese, or a mix
- 4 large whole wheat tortillas or tortillas of choice
- Oil, butter, or nonstick spray for cooking the quesadillas
Toppings (Optional):
- Sour cream or plain Greek yogurt
- Guacamole
- Salsa
- Chopped fresh cilantro
Instructions
- In a large skillet, heat the oil over medium-high heat. Add the ground beef. Let it sizzle in a single piece for 2 minutes (getting a little crust on the bottom makes it easier to break up), then with a wooden spoon, sturdy heatproof spatula, or meat chopper, being to break it into small pieces.
- Add the tomato paste, chili powder, cumin, and garlic powder. Stir continuing to break the meat into small pieces. Continue cooking until the beef is browned and cooked through. This process will take 5 to 7 minutes. Pour in the water and stir, scraping up any stuck on bits. Remove from the heat.
- For each quesadilla, top half of a tortilla with 1/4 cup cheese. Spread one-quarter of the beef over the top (it will seem like a lot but we don’t want a skimpy beef quesadilla). Top with another 1/4 cup cheese.
- In a large nonstick skillet, melt a little butter (or coat with cooking spray; you can also leave it uncoated if the skillet is nonstick; personally I find a little butter totally worth it for the flavor and crispiness). Swirl to coat the pan, then carefully place 1 quesadilla the pan so the folded edge runs down the center. Lay a second quesadilla down beside it facing the opposite direction so it fits in the skillet nicely.
- With the back of a spatula, gently press down on the tops of the quesadillas to flatten them (if some of the cheese oozes out, even better! it will become crisp and YUM). Cook on the first side until golden and crisp, adjusting the heat as needed so the quesadillas brown but do not burn, about 4 minutes.
- Carefully flip and cook the other side for about 2 minutes more, until both sides are a lightly crisp golden brown.
- Let the quesadillas cool on a cutting board for a few minutes (or place on a wire rack set atop a baking sheet and keep warm in a 200 degrees F oven while you finish the remaining batches). When ready to serve, with a sharp knife or pizza cutter, slice into 3 or 4 pie-shaped wedges. Enjoy hot with toppings.
Notes
- TO STORE: Refrigerate leftover filling in an airtight container for up to 4 days, or wrap assembled and cooked quesadillas in foil and refrigerate them for 2 to 3 days.
- TO REHEAT: Heat quesadillas in a nonstick skillet over medium heat to warm the filling and recrisp the outsides.
- TO FREEZE: Leftover filling can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1(of 4)Calories: 492kcalCarbohydrates: 27gProtein: 43gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 105mgPotassium: 559mgFiber: 4gSugar: 3gVitamin A: 1286IUVitamin C: 1mgCalcium: 753mgIron: 5mg
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I wasn’t planning on making quesadillas this week but came across this recipe and figured why not? It used everything I already had in my fridge and ended up being such a solid meal. The instructions were clear and I really liked the tip about pressing down the quesadillas as they cook. I added a little hot sauce at the end and it was just what I needed.
So glad to hear, Lorna! Thank you!
I wasn’t sure how this would turn out since I usually make chicken quesadillas, but the ground beef version was a nice change. I used whole wheat tortillas and they crisped up well in the pan. I just served it with salsa and a little avocado on the side. Super easy and no fuss. Thank you!
YUMMY! Thanks Catriona!
Not complicated at all yet my kids were in heaven. Def going into our back to school rotation in the fall where quick simple meals they’ll eat are needed! And I love any and all quesadillas so it’s perfect 🤩
Yay! Thank you Sara!
I had all the ingredients on hand, so I gave this a try and I’m really glad I did. The instructions were super easy to follow, and the beef came out perfectly seasoned and juicy. I used a mix of Monterey jack and pepper jack for extra flavor and it worked great. The whole thing came together quickly and was super filling. Definitely keeping this in my dinner rotation.
I’m so glad you did too, Monica! Thank you!