Description
Crispy flour tortillas filled with perfectly seasoned ground beef, melted cheese, and optional fresh toppings. These easy Ground Beef Quesadillas are a quick 30-minute dinner that’s completely customizable and loved by the whole family. Serve with sour cream, salsa, and guacamole for the ultimate Tex-Mex meal!
Ingredients
For the Beef Filling
- 1 pound ground beef
- 1 small onion, finely chopped
- 1 teaspoon minced garlic
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon salt (to taste)
- ¼ teaspoon black pepper
- ¼ cup water (or beef broth for extra flavor!)
- Optional: 1 tablespoon taco seasoning instead of individual spices (perfect shortcut!)
For the Quesadillas
- 8 large flour tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, Mexican blend, or your favorite melty cheese)
- Optional extras: sliced jalapeños, diced tomatoes, cilantro, green onions
For Serving
- Sour cream
- Salsa
- Guacamole or avocado slices
Instructions
Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks—I like to get it nice and crumbly! This should take about 5–7 minutes. Drain any excess grease from the pan (I usually just tilt the pan and spoon it out).
Now for the good stuff! Add the chopped onion and minced garlic to the beef. Cook for 2–3 minutes until the onion softens and becomes fragrant. Stir in the chili powder, cumin, paprika, salt, and black pepper (or your tablespoon of taco seasoning if you’re going that route—no judgment here, it’s delicious!). Pour in the water or beef broth and cook for 2–3 minutes until the mixture is well combined and slightly saucy. Remove from heat and set aside.
Heat a clean skillet or griddle over medium heat. No oil needed if you’re using nonstick! Place one flour tortilla flat in the skillet. Sprinkle about ¼–⅓ cup shredded cheese over half the tortilla. Spoon a generous portion of the ground beef mixture over the cheese—don’t be shy, but don’t overfill either! Add another layer of cheese on top of the beef. This cheese-beef-cheese sandwich situation is what keeps everything together when you fold it. Fold the tortilla over to form a perfect half-moon.
Cook for 2–3 minutes on one side, until the bottom is golden brown and the cheese begins to melt. Here’s where patience pays off—let it get really golden! Carefully flip (I use a wide spatula for this) and cook another 2–3 minutes until the second side is equally beautiful and the cheese is fully melted and gooey.
Remove from the skillet and let it rest for about a minute—this makes slicing SO much easier. Slice into wedges with a sharp knife or pizza cutter. Serve warm with sour cream, salsa, and guacamole on the side.
Notes
Don’t overfill: I learned this the hard way! Too much filling makes the quesadilla impossible to flip without everything spilling out. Use a moderate amount for neat folding and happy cooking.
Crispy secret: For extra-crispy quesadillas, brush the outside of the tortilla with a tiny bit of butter or oil before cooking.
Press gently while cooking: Use your spatula to press down lightly on the quesadilla as it cooks. This helps it crisp evenly and ensures the cheese makes good contact with both sides.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican