I love whipping up my Cheesy Beef Quesadilla for quick nights. Seasoned ground beef, diced onion, garlic, cumin, and chili powder come together with melted cheddar in a soft tortilla. It is undoubtedly one of the best beef quesadilla recipes for a fuss-free meal, with every bite bursting with bold flavor.

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I’ve always been a fan of simple dinners that turn into something amazing in just minutes, and my Cheese Beef Quesadilla definitely fits the bill. I first whipped this up when I was in a serious dinner rut, and it ended up being a lifesaver.

I start off browning 1 lb ground beef with a diced small onion and 2 minced garlic cloves until it’s all well-seasoned with 1 tsp ground cumin, 1 tsp chili powder, a pinch of salt and 1/4 tsp black pepper. Then I transfer the beef onto 4 large flour tortillas and load them up with 2 cups of shredded cheddar cheese (you can even mix it with Monterey Jack if you like).

A drizzle of around 1-2 tbsp vegetable oil gives it that perfect crispy finish. This quesadilla is one of those best beef quesadilla recipes that proves how easy and fun dinner can be.

Enjoy it when you want a quick, cheesy, beefy treat!

Why I Like this Recipe

I really like this recipe because it’s super fast and simple. When I’m short on time or have no idea what to cook for dinner, this cheesy beef quesadilla is my lifesaver.

I also love the mix of flavors. The ground beef is so well seasoned with cumin and chili powder and the melted cheddar adds this amazing gooey texture. It’s like a perfect blend of spicy and cheesy every time.

Another thing Ive come to appreciate is how crispy it gets. I enjoy that crunch on the outside and then the soft, melty meat and cheese on the inside. Its a great balance that keeps every bite interesting.

Lastly I like that its versatile. I can fold it like a sandwich or make it with two tortillas like a filled quesadilla. It feels like I get to choose between a snack and a meal and that freedom makes it even more fun to eat.

Ingredients

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Ground beef: packed with protein and flavor, adds a savory tasty bite to quesadillas.
Onion: gives a sweet and crunchy texture with useful fiber and vitamins in each bite.
Garlic: brings a bold, punchy taste that infuse every part of this dish with flavor.
Cheddar cheese: melts perfectly providing calcium, protein and a creamy, rich taste.
Flour tortillas: serve as a soft, carbohydrate base that hold all the ingredients together.
Spices (cumin and chili powder): create a warm, zesty kick that make the dish pop.

Ingredient Quantities

1 lb ground beef

1 small onion, diced

2 cloves garlic, minced

1 tsp ground cumin

1 tsp chili powder

1/2 tsp salt

1/4 tsp black pepper

4 large flour tortillas

2 cups shredded cheddar cheese (or mix with Monterey Jack)

1-2 tbsp vegetable oil

How to Make this

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1. Heat a skillet over medium-high heat and add the ground beef; break it up and cook until its browned and crumbly.

2. Toss in the diced onion and minced garlic and let them cook with the beef until the onions are soft.

3. Sprinkle in the ground cumin, chili powder, salt and black pepper and stir well so every bite gets some flavor; cook for about a minute longer.

4. Remove the beef mixture from the heat and set it aside for a bit.

5. Wipe the skillet and add 1 to 2 tbsp of vegetable oil, then warm a large flour tortilla in the skillet over medium heat.

6. Once the tortilla is a bit warm, spread a generous amount of the beef mixture in the center, making sure not to cram it too much.

7. Cover the beef with a good handful of shredded cheddar (or a mix with Monterey Jack if you like it extra cheesy).

8. Place another tortilla over the top if you prefer a filled quesadilla, or simply fold the tortilla in half like a sandwich.

9. Press it down gently and cook for about 2 minutes until the bottom is crispy and golden, then flip carefully with a spatula.

10. Cook the other side for another 2 minutes until that side is also crispy and the cheese inside is all melted; then cut it into wedges and serve hot.

Equipment Needed

1. Large skillet
2. Metal spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Plate for the cooked beef mixture
7. Paper towel or cloth for wiping the skillet

FAQ

Q: Can I substitute ground beef with another meat?

A: Yeah you can pretty much use ground turkey or chicken if you want a lighter quesadilla its just that the flavor change might be a bit noticeable.

Q: What can I do if I dont have chili powder?

A: You can try a mix of paprika and a pinch of cayenne pepper but be careful with the amounts cause it can get too spicy quick.

Q: Do I need to pre-cook the beef?

A: Yes you gotta cook the beef with the onion and garlic before you assemble the quesadilla, otherwise the tortilla will get soggy and the meat wont cook properly.

Q: Can I use a different kind of cheese?

A: Sure thing, you can mix cheddar with Monterey Jack or even throw in some mozzarella if thats what you have on hand, but cheddar gives it a nice sharp flavor.

Q: How can I make sure my quesadilla doesnt get overly oily?

A: Dont use too much oil and try to remove extra grease from the cooked beef before you assemble the quesadilla, this helps keep it crisp and not too greasy.

Cheese Beef Quesadilla Recipe Substitutions and Variations

Ground beef: try using ground turkey or even ground chicken if you want a lighter twist.
Onion: you can swap the diced onion with chopped green onions or shallots if thats what you have.
Garlic: if you don’t have fresh garlic, a pinch of garlic powder works pretty well.
Flour Tortillas: corn tortillas are a tasty alternative if you’re looking for a different flavor.
Cheddar Cheese: mix it up with pepper jack or Monterey Jack if cheddar isnt on hand.

Pro Tips

1. Make sure your skillet is nice and hot before you add the tortilla so it crisps up fast and doesn’t get soggy; if it’s not hot enough, the tortilla might soak up too much oil.
2. Let the beef mixture cool off for a minute or two before you put it onto the tortilla so the cheese doesn’t melt too quick and run out; it also helps all the flavors meld together.
3. Try mixing different cheeses, like a bit of sharp cheddar with Monterey Jack, to get a cool combo of taste and extra gooey texture when they melt.
4. Be careful not to overfill your tortilla; too much filling can make it hard to flip and lead to unevenly cooked quesadillas.

Cheese Beef Quesadilla Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

770

kcal

Equipment: 1. Large skillet
2. Metal spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Plate for the cooked beef mixture
7. Paper towel or cloth for wiping the skillet

Ingredients

1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
4 large flour tortillas
2 cups shredded cheddar cheese (or mix with Monterey Jack)
1-2 tbsp vegetable oil

Directions

Heat a skillet over medium-high heat and add the ground beef; break it up and cook until its browned and crumbly.
Toss in the diced onion and minced garlic and let them cook with the beef until the onions are soft.
Sprinkle in the ground cumin, chili powder, salt and black pepper and stir well so every bite gets some flavor; cook for about a minute longer.
Remove the beef mixture from the heat and set it aside for a bit.
Wipe the skillet and add 1 to 2 tbsp of vegetable oil, then warm a large flour tortilla in the skillet over medium heat.
Once the tortilla is a bit warm, spread a generous amount of the beef mixture in the center, making sure not to cram it too much.
Cover the beef with a good handful of shredded cheddar (or a mix with Monterey Jack if you like it extra cheesy).
Place another tortilla over the top if you prefer a filled quesadilla, or simply fold the tortilla in half like a sandwich.
Press it down gently and cook for about 2 minutes until the bottom is crispy and golden, then flip carefully with a spatula.
Cook the other side for another 2 minutes until that side is also crispy and the cheese inside is all melted; then cut it into wedges and serve hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.