Description
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
- Optional toppings: salsa, guacamole, sour cream, fresh cilantro, lime wedges
Instructions
- 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 2g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
