Cheese Beef Quesadilla Recipe

I make my Best Beef Quesadilla Recipe in just five minutes when I have no idea what to cook, tucking well-seasoned ground beef and heaps of ooey gooey cheese into a perfectly crispy golden brown tortilla with a little secret spice that keeps everyone asking for the recipe.

I keep a bag of tricks for nights when I stare into the fridge and panic, and the Cheesy Beef Quesadilla is number one. It’s stupidly fast, the kind of thing where well seasoned ground beef and a mountain of shredded cheese meet a crispy tortilla and everything makes sense.

I love that it feels more like a pizza or sandwich depending on mood, and yeah its my Best Beef Quesadilla Recipe, the one that always ends up in Quesadilla Recipes Easy when friends need a fix. Trust me, you’ll want to try it even if you think you wont.

Ingredients

• Ground beef brings protein, rich umami and fat, keeps quesadillas juicy and hearty.
• Onion adds crunch, mild sweetness and fiber, helps balance savory meat.
• Garlic gives pungent aroma, depth and antioxidants, not sweet but bold.
• Cheese melts gooey, provides calcium and fat, makes it rich and comforting.
• Tortillas supply carbs and structure, toasty when crisped, mild corn or flour taste.
• Seasoning adds heat, smoky and earthy notes, salt enhances flavors not sweetness.
• Sour cream cools spice, adds tang and creaminess, adds calories but tasty.

Ingredient Quantities

• 1 lb ground beef 80 20 preferred
• 1 small onion, finely chopped (about 1/2 cup)
• 2 cloves garlic, minced
• 1 tbsp vegetable oil or butter
• 1 packet taco seasoning (about 1 oz) or use the spices below
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup water
• 2 cups shredded cheese cheddar or Monterey Jack or Mexican blend, whatever you got
• 4 large flour tortillas about 8 inch each (or 6 small)
• Optional: sour cream, salsa, chopped cilantro, sliced jalapeno, lime wedges

How to Make this

1. If you are using the packet taco seasoning, have it ready. If not, mix 2 tsp chili powder, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp smoked paprika, 1/2 tsp kosher salt and 1/4 tsp black pepper in a small bowl.

2. Heat a large skillet over medium heat and add 1 tbsp vegetable oil or butter. Add 1 small finely chopped onion and cook until translucent, about 2 minutes.

3. Add 1 lb ground beef 80 20 preferred to the skillet with the onion. Break it up and brown until no pink remains, about 5 minutes, stirring and scraping up browned bits.

4. Stir in 2 cloves minced garlic and cook 30 seconds to 1 minute until fragrant but not burned. Sprinkle in the taco seasoning or your spice mix, pour in 1/4 cup water, stir and let simmer 2 to 3 minutes until sauce thickens and coats the beef. Taste and adjust salt or spice if needed.

5. Remove beef from the skillet to a bowl and wipe the pan clean. Heat the skillet again over medium low. This keeps the tortillas from burning while the cheese melts.

6. Lay one large flour tortilla about 8 inch in the skillet, sprinkle about 1/2 cup shredded cheese evenly over half the tortilla, top with a generous scoop of the seasoned beef, then another 1/4 cup cheese on top of the beef. Fold the empty half of the tortilla over to make a half moon.

7. Cook the quesadilla 2 to 3 minutes per side until golden brown and crispy and the cheese is fully melted. Press gently with a spatula while cooking. Use two spatulas or a plate flip trick if you need help turning without breaking it.

8. Transfer to a cutting board and let rest 30 seconds so the cheese sets a bit, then cut into wedges with a sharp knife or pizza cutter.

9. Serve hot with optional sour cream, salsa, chopped cilantro, sliced jalapeno and lime wedges. Leftover beef keeps well in the fridge for a few days and you can shred extra cheese into the mix for even gooier quesadillas.

Equipment Needed

1. Large heavy skillet about 10 inch, cast iron or nonstick
2. Wooden spoon or silicone spatula for breaking up and stirring the beef
3. Thin metal turner spatula plus a second flexible spatula or tongs for flipping
4. Cutting board and a sharp chef knife for the onion and slicing wedges
5. Measuring spoons and a 1/4 cup measure
6. Small bowl for mixing taco spices or holding the packet
7. Box grater or cheese grater (unless your cheese is pre shredded)
8. Plate or cutting board to rest quesadillas and a pizza cutter or sharp knife to slice

FAQ

Cheese Beef Quesadilla Recipe Substitutions and Variations

• Ground beef: swap with ground turkey or chicken for a leaner filling, or use cooked black beans or lentils for a vegetarian twist, or try plant based crumbles like Beyond or Impossible if you want a meat free option.
• Onion: use 2 to 3 sliced green onions or 1 small shallot finely chopped for a milder bite, or 1 teaspoon onion powder if you dont want any texture.
• Cheese: Monterey Jack, Colby Jack or pepper jack all melt great; mozzarella works for a milder gooey pull, and for dairy free try a vegan shredded cheese like Daiya or Follow Your Heart though the melt will vary.
• Tortillas: swap flour for corn tortillas for more corn flavor and crisp, use large burrito style flour tortillas for big foldovers, or try large lettuce leaves or low carb wraps for a lighter quesadilla.

Pro Tips

1) Brown and dont rush it. Get the pan hot, break the beef into big chunks at first so it chars a bit, then break it down. Let browned bits form, they add flavor. Drain off just enough fat so the quesadilla isnt greasy but leave a little for taste.

2) Use freshly shredded cheese and layer it. Pre-shredded cheese melts worse because of anti clump stuff, so grate a block if you can. Put cheese under and over the beef so it acts like glue and everything melts together. A spoonful of cream cheese mixed into the meat makes it extra gooey if you like that.

3) Low and slow to finish, not flash high heat. Cook the filled tortilla over medium low and cover briefly with a lid to trap heat so the cheese melts before the tortilla burns. Press gently with a spatula while cooking but dont squish all the filling out.

4) Small tweaks that matter. Taste and adjust salt/spice after the beef is seasoned, lime and cilantro brighten it a lot, and warm the tortillas before filling so they fold easier. Leftover meat reheats best in a skillet with a splash of water and a lid to keep it juicy.