One of the go-to dinners in my house is quesadillas. They’re quick, customizable, and everyone loves them. This cheesy ground beef quesadilla recipe has become a family favorite because it’s packed with flavor but easy to prepare. I remember the first time I made this recipe—my kids couldn’t get enough of the cheesy goodness, and I loved how simple it was to put together, especially on busy weeknights.
What I appreciate most about this recipe is that it doesn’t take a lot of ingredients, and you probably have most of them in your kitchen already. Plus, you can adjust the spice level depending on who you’re cooking for. Sometimes I add a few extra pickled jalapeños for my husband who loves a bit of heat, but for the kids, I keep it mild with just the cheesy, beefy filling. It’s the kind of meal that brings everyone to the table with smiles and full plates.
If you’re like me and need something quick and tasty that pleases both the adults and the kids, this recipe is perfect. And don’t worry if you have leftovers—the filling reheats wonderfully, and quesadillas can be easily refreshed in the skillet the next day. You can even switch up the filling with what you have on hand—think shredded chicken or extra veggies. This is one of those adaptable meals that never gets boring.
Preparing Cheesy Ground Beef Quesadillas
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Ingredients
- 1 lb ground lean beef
- 1 small white onion, finely chopped
- 1 small red bell pepper, finely chopped
- 1/2 of a 14oz can black beans, drained
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
- 6 small flour tortillas (7-8 inches)
- 1/2 cup water or low-sodium beef broth
- 1 tbsp tomato paste
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp cayenne pepper (optional)
- 1/4 tsp black pepper
- 1 tsp cornstarch
- Pickled jalapeños, sliced (optional)
- Olive oil, for cooking
- Cooking spray or 2 tbsp oil, for brushing
Directions
Mix together cumin, paprika, garlic powder, oregano, salt, onion powder, cayenne pepper, and black pepper in a small bowl. Set the spice mixture aside.
Heat a bit of olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper, cooking them until softened and slightly caramelized. Add the ground beef and break it up as it cooks until browned all the way through.
Sprinkle the spice mix over the beef and stir to combine. Add tomato paste and cook for a minute or two. Stir in the water or beef broth along with the cornstarch, then mix in the black beans. Let the mixture simmer until it thickens slightly, ensuring there isn’t too much liquid. Remove from heat and allow the filling to cool slightly.
Wipe the skillet clean and lightly spray it with oil. Place one tortilla in the skillet without turning on the heat yet. Sprinkle 1/4 cup of cheddar cheese over half of the tortilla, add about 1/2 cup of the beef mixture, a few jalapeño slices if desired, and top with 1/4 cup Monterey Jack cheese. Fold the tortilla in half.
Turn the heat to medium and cook the quesadilla for a few minutes on each side, until golden brown and crisp. The cheese should be melted, and the tortilla should have a nice crunch.
Repeat this process with the remaining tortillas and filling. Slice the quesadillas and serve them while hot.
Storing Suggestion
If you have leftover quesadillas, store them in an airtight container in the fridge for up to 3 days. To reheat, use a skillet or oven to retain their crispiness. Avoid microwaving to prevent soggy tortillas.
Cooking Tips
You can substitute ground beef with ground turkey or chicken for a lighter option. For a vegetarian twist, omit the meat and double the beans, adding extra vegetables like corn or zucchini for added flavor and texture.
Serving Suggestions
Serve these quesadillas with a side of salsa, guacamole, and sour cream. Pair them with a refreshing lime margarita or a cold glass of iced tea for a full meal experience.
Ingredient Substitutions
Don’t have Monterey Jack cheese? Feel free to use mozzarella or any other melty cheese you have on hand. You can also swap out black beans for pinto beans if you prefer.
Seasonal Variations
In the summer, try adding fresh corn kernels to the filling for a sweet crunch. In the fall, roasted sweet potatoes make a fantastic addition, adding a warm, earthy flavor to the quesadillas.
Allergen Information
This recipe contains dairy (cheese) and gluten (flour tortillas). To make it gluten-free, use certified gluten-free tortillas. For a dairy-free version, opt for plant-based cheese alternatives.
FAQ
Can I make these quesadillas ahead of time?
Yes, you can prepare the filling in advance and store it in the fridge for up to 2 days. Assemble and cook the quesadillas fresh when you’re ready to serve.
What’s the best way to reheat quesadillas?
The best way to reheat quesadillas is in a skillet over medium heat, flipping occasionally until the cheese melts and the tortilla crisps up again. Avoid microwaving, as it may make them soggy.
Can I freeze the quesadillas?
Yes, you can freeze cooked quesadillas. Let them cool completely, then store them in an airtight container or wrap each quesadilla in foil. Reheat them in the oven or skillet for best results.
What can I use instead of ground beef?
You can substitute ground beef with ground turkey, chicken, or even crumbled tofu for a vegetarian option. The seasonings will still give it plenty of flavor.
Can I make this recipe spicier?
Absolutely! Add more cayenne pepper, or throw in a few dashes of hot sauce to the filling for an extra kick. Pickled jalapeños will also bring more heat.
What sides go well with quesadillas?
Quesadillas pair well with simple sides like a fresh salad, chips and salsa, or even Mexican rice. They’re also great with a refreshing drink like lemonade or iced tea.
Cheesy Ground Beef Quesadillas
Ingredients
- 1 lb ground lean beef
- 1 small white onion finely chopped
- 1 small red bell pepper finely chopped
- 1/2 can black beans drained
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
- 6 small flour tortillas 7-8 inches
- 1/2 cup water or low-sodium beef broth
- 1 tbsp tomato paste
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp cayenne pepper adjust to taste
- 1/4 tsp black pepper
- 1 tsp cornstarch
- Pickled jalapeños optional, sliced
- Olive oil for cooking
- Cooking spray or oil for brushing
Instructions
- In a small bowl, mix together cumin, paprika, garlic powder, oregano, salt, onion powder, cayenne pepper, and black pepper. Set aside.
- Heat a drizzle of olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper, sautéing until softened and lightly browned. Add the ground beef and cook, breaking it up as it browns.
- Once the beef is fully browned, sprinkle the spice blend over it and stir to combine. Add the tomato paste and cook for another 2 minutes.
- Pour in the water or beef broth and stir. Add cornstarch and mix well. Stir in the drained black beans and simmer until the mixture thickens slightly. The filling should be moist but without excess liquid. Remove from heat and let it cool slightly.
- Wipe the skillet clean and lightly spray with oil. Place a tortilla in the pan with the heat off. Sprinkle 1/4 cup of cheddar cheese on one half, followed by about 1/2 cup of the beef mixture, a few jalapeño slices (if using), and then 1/4 cup Monterey Jack cheese. Fold the tortilla over.
- Turn the heat to medium and cook the quesadilla for a few minutes on each side until golden and crisp. The cheese should be melted and the tortilla lightly browned.
- Repeat the process with the remaining tortillas and filling.
- Slice and serve hot.
