PREP TIME: 5 MINS | COOK TIME: 25 MINS | TOTAL TIME: 30 MINS | SERVINGS: 12 pieces
Your search ends here. This recipe for Cheesy Ground Beef Quesadillas is what you have been looking for all along! It got that well-seasoned beef with loads of melty cheese and a beautiful crispy golden brown exterior that’s to die for!
INGREDIENTS
6 flour tortillas, about 7 to 8” in diameter each
1 lb. ground beef, I use “extra lean”
½ tbsp olive oil
½ tsp ground cumin
½ tsp garlic powder
1 tsp chilli powder
½ tsp dried oregano
½ tsp onion powder
1 tsp ground chipotle chilli pepper
1 tbsp tomato paste
12 oz. shredded cheese blend, a combination of cheddar, Monterey Jack, and pizza mozzarella (3 cups)
2 tbsp unsalted beef stock/broth, or low sodium or regular
2 tbsp vegetable oil, to grease pan (about 2 tsp of oil per batch)
Salsa, guacamole, and/or sour cream, for serving (optional)
½ tsp salt
½ tsp freshly ground black pepper
¼ tsp ground cayenne pepper, or to taste
How to make Cheesy Ground Beef Quesadillas
Step 1: Prepare the oven. Preheat it to 200 degrees.
Step 2: In the meantime, add the olive oil in a large (about 10 or 12-inch pan) non-stick frying pan. Heat the olive oil over medium heat. Once hot, add the ground beef, chilli powder, chipotle pepper, oregano, cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper to the pan. Cook for about 8 to 10 minutes, breaking the meat into small chunks and stirring often until the meat is cooked through and browned.
Step 3: Add the tomato paste to the pan along with the stock/broth. Stir and continue to cook for another minute or two. When done, transfer the beef to a bowl. Make sure to drain any excess grease.
Step 4: Among the tortillas, dispense about 8 ounces or 2 cups of cheese. Set aside the rest of the 4 ounces (or 1 cup).
Step 5: Over the cheese, distribute the ground beef. Sprinkle the rest of the cheese on top, then fold the tortilla over to make a half-moon shape.
Step 6: In a large non-stick frying pan, heat about 2 tsp vegetable oil over medium-low heat. Swirl the oil gently around the pan. Add two quesadillas at a time to the pan and cook for about 2 minutes per side, adding extra oil to the pan between batches.
Step 7: Turn the quesadillas to the other side and continue cooking for additional 2 minutes or until golden brown, crispy, and the cheese has melted inside. To a sheet pan, transfer the quesadillas when done and keep them warm in the oven. Cook the rest of the quesadillas.
Step 8: Slice the quesadillas in half to make 12 pieces and serve them with salsa, guacamole, and/or sour cream. Enjoy!
NOTES:
If desired, you can swap the seasoning/spices with homemade taco seasoning.
Place any leftovers in an airtight container. Store them in the fridge, then reheat when ready to serve. Consume within 2 to 4 days.
Nutrition Facts:
Serving Size: 1 piece (½ of a whole quesadilla)
Amount per Serving: Calories 227%, Fat 14g 22%, Saturated Fat 8g 50%, Trans Fat 1g, Cholesterol 50mg 17%, Sodium 443mg 19%, Potassium 210mg 6%, Carbohydrates 9g 3%, Fiber 1g 4%, Sugar 1g 1%, Protein 16g 32%, Vitamin A 326IU 7%, Vitamin C 1mg 1%, Calcium 211mg 21%, Iron 2mg 11%
Ingredients
- 6 flour tortillas, about 7 to 8” in diameter each
- 1 lb. ground beef, I use "extra lean"
- ½ tbsp olive oil
- ½ tsp ground cumin
- ½ tsp garlic powder
- 1 tsp chilli powder
- ½ tsp dried oregano
- ½ tsp onion powder
- 1 tsp ground chipotle chilli pepper
- 1 tbsp tomato paste
- 12 oz. shredded cheese blend, a combination of cheddar, Monterey Jack, and pizza mozzarella (3 cups)
- 2 tbsp unsalted beef stock/broth, or low sodium or regular
- 2 tbsp vegetable oil, to grease pan (about 2 tsp of oil per batch)
- Salsa, guacamole, and/or sour cream, for serving (optional)
- ½ tsp salt
- ½ tsp freshly ground black pepper
- ¼ tsp ground cayenne pepper, or to taste
Instructions
Step 1: Prepare the oven. Preheat it to 200 degrees.
Step 2: In the meantime, add the olive oil in a large (about 10 or 12-inch pan) non-stick frying pan. Heat the olive oil over medium heat. Once hot, add the ground beef, chilli powder, chipotle pepper, oregano, cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper to the pan. Cook for about 8 to 10 minutes, breaking the meat into small chunks and stirring often until the meat is cooked through and browned.
Step 3: Add the tomato paste to the pan along with the stock/broth. Stir and continue to cook for another minute or two. When done, transfer the beef to a bowl. Make sure to drain any excess grease.
Step 4: Among the tortillas, dispense about 8 ounces or 2 cups of cheese. Set aside the rest of the 4 ounces (or 1 cup).
Step 5: Over the cheese, distribute the ground beef. Sprinkle the rest of the cheese on top, then fold the tortilla over to make a half-moon shape.
Step 6: In a large non-stick frying pan, heat about 2 tsp vegetable oil over medium-low heat. Swirl the oil gently around the pan. Add two quesadillas at a time to the pan and cook for about 2 minutes per side, adding extra oil to the pan between batches.
Step 7: Turn the quesadillas to the other side and continue cooking for additional 2 minutes or until golden brown, crispy, and the cheese has melted inside. To a sheet pan, transfer the quesadillas when done and keep them warm in the oven. Cook the rest of the quesadillas.
Step 8: Slice the quesadillas in half to make 12 pieces and serve them with salsa, guacamole, and/or sour cream. Enjoy!
Notes
If desired, you can swap the seasoning/spices with homemade taco seasoning. Place any leftovers in an airtight container. Store them in the fridge, then reheat when ready to serve. Consume within 2 to 4 days.
