Craving something quick, tasty, and satisfying? These beef quesadillas deliver all the cheesy, meaty comfort you want with minimal fuss. With just a few basic ingredients, you get crunchy tortillas on the outside, melty cheese and seasoned beef inside — perfect for a busy weeknight meal or a casual get-together.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
500 g (about 1 lb) lean ground beef
1 medium onion, finely diced
3 cloves garlic, minced (or equivalent garlic powder if you prefer)
1 tablespoon olive oil (for cooking the beef)
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon chili powder (or taco seasoning mix)
1 teaspoon dried oregano
½ teaspoon garlic powder (or use extra fresh garlic)
½ teaspoon salt (or to taste)
¼ teaspoon freshly ground black pepper (or to taste)
4 to 6 large flour tortillas (10-inch / ~25 cm)
200–250 g shredded melting cheese (cheddar, Monterey Jack, or a Mexican-style blend)
1–2 tablespoons vegetable oil or butter (for frying the tortillas)
Optional: chopped bell pepper, beans, corn, or your favorite veggies for extra flavor and texture
Heat the olive oil in a large skillet over medium heat. Add diced onion and minced garlic; sauté until fragrant and onion is softened.
Add the ground beef, breaking it into smaller pieces with a spatula. Cook until browned and fully cooked through.
Stir in tomato paste, cumin, chili powder, oregano, salt, and pepper. Mix well and simmer for 1–2 minutes. Add a splash of water if the mixture seems dry.
If using optional veggies (like diced bell pepper, beans, or corn), stir them into the beef mixture now and cook another few minutes until everything is heated through. Remove from heat.
Heat a separate skillet or griddle over medium heat and grease lightly with oil or butter.
Place a tortilla in the hot skillet, sprinkle a portion of cheese over half the tortilla, then add a layer of the beef mixture. Top with a bit more cheese, then fold the tortilla in half to enclose the filling.
Cook for 1–2 minutes on each side (or until golden and crispy and the cheese is melted). Press gently with a spatula for even cooking.
Repeat with remaining tortillas and filling.
Servings and timing
Makes about 4–6 quesadillas (serves ~2–4 people depending on appetite).
Prep time: ~10 minutes
Cook time: ~15–20 minutes
Total time: ~25–30 minutes
Storage/Reheating
If you have leftovers, store cooled quesadillas in an airtight container in the fridge for up to 2 days. To reheat, place in a preheated skillet over low-medium heat for a few minutes on each side until warmed through and crispy. You can also reheat in a toaster oven or oven at 180 °C (350 °F) for 5–8 minutes.
FAQs
How do I make vegetarian quesadillas instead of beef?
You can skip the beef and use a mix of sautéed vegetables (bell peppers, onions, corn, beans) or plant-based meat substitutes. Use the same seasoning and cheese. Sauté vegetables until tender, then assemble and cook as described.
Can I use corn tortillas instead of flour tortillas?
Yes — corn tortillas work fine. They might be a little more fragile, so handle gently when folding and cooking. The texture will be slightly different, but still delicious.
What kinds of cheese work best?
Melting cheeses like cheddar, Monterey Jack, Colby, or a Mexican-style cheese blend melt beautifully and give that classic gooey quesadilla texture. Some recipes also use traditional Mexican cheese (like Oaxaca) if you can find it.
Can I add beans or corn to the filling?
Absolutely. Black beans, corn kernels, or even cooked refried beans add texture, fiber, and extra flavor. Add them to the beef mixture before folding your tortillas.
How do I make the quesadillas less oily?
Use lean ground beef and drain any excess fat after cooking. Use minimal oil (just enough to crisp the tortilla) or a non-stick skillet to reduce oiliness.
Can I make these ahead of time and freeze them?
Yes — after cooking and cooling, wrap quesadillas individually in foil or plastic wrap, then freeze. Reheat in oven or toaster oven from frozen, or thaw in fridge then crisp in a skillet.
What can I serve with beef quesadillas?
They go great with salsa, guacamole, tomato salsa, sour cream, chopped lettuce or cabbage, fresh cilantro, lime wedges, or a simple side salad.
Is it okay if the cheese leaks out while cooking?
Some melted cheese may ooze out — to minimize this, don’t overfill the tortilla, fold carefully, and press gently with a spatula while cooking.
Can I use leftover cooked beef (like from tacos or roast) instead of raw ground beef?
Yes — shred or chop the leftover beef, warm it up with a little seasoning if needed, then use it as filling with cheese in tortillas.
How to make quesadillas crispy and not soggy?
Use a dry or lightly greased skillet over medium heat. Cook until tortillas are golden brown and crisp on each side. Avoid overcrowding the pan or cooking on too low heat.
Conclusion
These beef quesadillas are simple, delicious, and customizable — a perfect go-to recipe when you want something warm and satisfying without fuss. Whether for a quick lunch, relaxed dinner, or casual gathering, they deliver cheesy, savory comfort with minimal prep. Enjoy your homemade quesadillas!
These easy Mexican-style beef quesadillas are loaded with seasoned ground beef, melty cheese, and crispy golden tortillas. A quick, satisfying meal perfect for busy weeknights or casual entertaining.
Ingredients
500 g (about 1 lb) lean ground beef
1 medium onion, finely diced
3 cloves garlic, minced (or 1 tsp garlic powder)
1 tablespoon olive oil
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon chili powder (or taco seasoning)
1 teaspoon dried oregano
½ teaspoon garlic powder (optional)
½ teaspoon salt (or to taste)
¼ teaspoon freshly ground black pepper (or to taste)
4 to 6 large flour tortillas (10-inch / ~25 cm)
200–250 g shredded cheese (cheddar, Monterey Jack, or Mexican blend)
1–2 tablespoons vegetable oil or butter (for frying)
Optional: chopped bell pepper, beans, corn, or other veggies
Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic; sauté until softened and fragrant.
Add ground beef, breaking it up with a spatula. Cook until browned and fully cooked.
Stir in tomato paste, cumin, chili powder, oregano, garlic powder, salt, and pepper. Mix well. Add a splash of water if needed and simmer for 1–2 minutes.
If using optional vegetables like bell pepper, beans, or corn, stir them in now and cook until heated through. Remove mixture from heat.
Heat a separate skillet or griddle over medium heat and lightly grease with oil or butter.
Place a tortilla in the hot skillet. Sprinkle cheese over half of the tortilla, add a layer of beef mixture, and top with a bit more cheese. Fold tortilla in half.
Cook for 1–2 minutes on each side until golden and crispy. Press gently with a spatula for even cooking.
Repeat with remaining tortillas and filling. Slice and serve with your favorite toppings.
Notes
Use lean beef and drain excess fat to reduce greasiness.
Add your favorite vegetables for variety and nutrition.
Store leftovers in an airtight container and reheat in a skillet or toaster oven.
Great for freezing—wrap cooked quesadillas and freeze for later.
Use non-stick skillet or minimal oil to keep them crispy but not greasy.
