Description
This easy ground beef quesadilla has layers of perfectly seasoned beef, melty cheese, and crispy tortillas. Quick and delicious!
Ingredients
Units
Scale
- 1 lb. ground beef
- 1 Tbsp. tomato paste
- 1/2 tsp. sea salt
- 1/2 tsp. chili powder
- 1/2 tsp. cumin
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 16 oz. shredded cheese
- 4 large tortillas (burrito size)
- Fresh toppings: lettuce, cilantro, salsa/tomato, sour cream, etc.
Instructions
- Heat large skillet over medium-high heat. Add ground beef and cook 3-4 minutes, breaking up with a spoon.
- Add tomato paste, sea salt, chili powder, cumin, garlic powder, and onion powder to skillet and mix everything well. (Depending on fat content, add a splash of water if it’s dry.)
- Turn the heat down to low and cook for 3-4 more minutes, stirring frequently, until ground beef is cooked through. Set aside.
- Assemble quesadillas. In a large skillet over medium heat, layer 1/3 cup shredded cheese on one half of the tortilla. Top with 1/2 cup ground beef mixture and another 1/3 cup shredded cheese.
- Fold over top and cook for about 2-3 minutes, and when the cheese starts to melt, carefully flip over with large flipper and cook for another 2-3 minutes until golden brown. Repeat with remaining 3 quesadillas.
- Cut into wedges and serve with toppings. (See topping ideas in post or below)
Notes
- You may not need all of the cheese, but I like to err on the side of having more than enough for a super cheesy quesadilla.
- Storage: These beef quesadillas are best served fresh. If you have leftovers, you can store them in an airtight container in the refrigerator for 2-3 days. For best results, reheat in a hot skillet until heated through. You can also microwave them, but the tortillas won’t be crispy.
- Ingredient notes: Use whatever type of ground beef you prefer. If you use a higher fat content, drain off some of the grease if necessary, after browning, before seasoning. You can also use ground turkey, ground chicken, or your favorite plant-based ground beef. Use large, burrito-sized flour tortillas (white or whole wheat). You can also use corn tortillas if you prefer the flavor. If you can find uncooked tortillas that need a quick sear before using, I highly recommend them!
- Prep ahead: You can make the taco meat a day in advance and then simply assemble quesadillas and cook!
- Serve with: Elote in a cup, refried black beans, summer corn and tomato salad.