Meaty Ground Beef Quesadillas

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Ground Beef Quesadillas

A stack of cheese and beef quesadillas cut into wedges, topped with a dollop of sour cream and garnished with cilantro. A bowl of guacamole and some herbs are visible in the foreground.

If you like your quesadillas cheesy with a little extra satisfaction, these Ground Beef Quesadillas deserve a spot on your menu! They’re easy to make and PACKED with big flavor and meatiness. The whole family will LOVE this weeknight-friendly recipe.

A stack of cheese and beef quesadillas cut into wedges, topped with a dollop of sour cream and garnished with cilantro. A bowl of guacamole and some herbs are visible in the foreground.

An easy dinner your whole family will devour!

cookbook author erin clarke of well plated

You know how everyone runs to the table on Tuesday when you’re making Ground Beef Tacos for dinner? These ground beef quesadillas have the same effect. (Yes, Ben did run to the table when I set them out.)

  • Whether they’re classic cheese quesadillas, Mushroom Quesadillas or my Chicken Quesadilla Recipe, quesadillas are a little like tacos in that they’re a universal crowd-pleaser and come in a tortilla. But add ground beef and they’re not just cheesy, they pack in lots of protein to make them super satisfying!
  • The ground beef is browned with chili powder, cumin, garlic powder, and tomato paste, giving it Tex-Mex taco filling vibes. 
  • These are not thin, wimpy quesadillas. They are THICK. I added as much cheese and beef as I could without making the quesadillas impossible to flip.

Serve these with Guacamole, sour cream, and Salsa Roja, then dig in!

A plate of sliced beef quesadillas topped with chopped cilantro and a dollop of sour cream, served with a small bowl of salsa and a separate bowl of guacamole on the side.

My Tips for the Best Ground Beef Quesadillas

  • Shred Your Own Cheese. Now, we’re not making a sauce here, so it’s not absolutely critical, but freshly shredded cheese is still better in a quesadilla because it has a gooey-er, more decadent melt. 
  • Go for the Butter. You’ve probably learned to make quesadillas either in a dry pan or with some nonstick spray, but I’m here to tell you: butter. Butter, my friend. It makes the tortillas ultra crispy, and it also adds that irresistible buttery flavor too. You only need a little, and it’s going to rock your world.
  • Flip Quickly. When you’ve got thick, meaty quesadillas like these ground beef quesadillas or my Pulled Pork Quesadillas, if you hesitate or try to do it sloooowly, you’re going to spill filling out. Now, spilling filling isn’t the end of the world because the cheese will get crispy in the pan, but you want most of it to stay in the tortilla. So slip a large spatula underneath the quesadillas and swiftly flip them over.

What to Serve With Quesadillas

I’m sure you already have the toppings figured out, but if you’re looking for some sides, here are the ones Ben and I love with these ground beef quesadillas.

A stack of cheese and beef quesadillas topped with sour cream and cilantro, next to bowls of guacamole and salsa on a white surface.
A stack of cheese and beef quesadillas cut into wedges, topped with a dollop of sour cream and garnished with cilantro. A bowl of guacamole and some herbs are visible in the foreground.
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Ground Beef Quesadillas

These ground beef quesadillas are packed with cheese and meat to make them extra satisfying. Easy to make and done in under 30 minutes!
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 quesadillas
Calories 492kcal
Author Erin Clarke / Well Plated

Ingredients

For the Ground Beef Quesadillas:

  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 tablespoon tomato paste
  • 1 ½ tablespoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ cup water
  • 2 cups shredded cheese divided – use Monterey jack, pepper jack, Mexican blend cheese, or a mix
  • 4 large whole wheat tortillas or tortillas of choice
  • Oil, butter, or nonstick spray for cooking the quesadillas

Toppings (Optional):

  • Sour cream or plain Greek yogurt
  • Guacamole
  • Salsa
  • Chopped fresh cilantro

Instructions

  • In a large skillet, heat the oil over medium-high heat. Add the ground beef. Let it sizzle in a single piece for 2 minutes (getting a little crust on the bottom makes it easier to break up), then with a wooden spoon, sturdy heatproof spatula, or meat chopper, being to break it into small pieces.
    Raw ground beef is placed in a lightly oiled frying pan, ready to be cooked. The pan sits on a light-colored surface.
  • Add the tomato paste, chili powder, cumin, and garlic powder. Stir continuing to break the meat into small pieces. Continue cooking until the beef is browned and cooked through. This process will take 5 to 7 minutes. Pour in the water and stir, scraping up any stuck on bits. Remove from the heat.
    Cooked and browned ground beef in a metal skillet, viewed from above, on a light-colored countertop.
  • For each quesadilla, top half of a tortilla with 1/4 cup cheese. Spread one-quarter of the beef over the top (it will seem like a lot but we don’t want a skimpy beef quesadilla). Top with another 1/4 cup cheese.
    A flour tortilla on a white plate is topped with cooked ground beef and a generous amount of shredded yellow and white cheese, ready to be folded into a quesadilla.
  • In a large nonstick skillet, melt a little butter (or coat with cooking spray; you can also leave it uncoated if the skillet is nonstick; personally I find a little butter totally worth it for the flavor and crispiness). Swirl to coat the pan, then carefully place 1 quesadilla the pan so the folded edge runs down the center. Lay a second quesadilla down beside it facing the opposite direction so it fits in the skillet nicely.
  • With the back of a spatula, gently press down on the tops of the quesadillas to flatten them (if some of the cheese oozes out, even better! it will become crisp and YUM). Cook on the first side until golden and crisp, adjusting the heat as needed so the quesadillas brown but do not burn, about 4 minutes.
  • Carefully flip and cook the other side for about 2 minutes more, until both sides are a lightly crisp golden brown.
    Two folded quesadillas cooking in a gray nonstick skillet. The quesadilla is golden brown with some cheese melting out of the edges. The pan is on a light textured surface.
  • Let the quesadillas cool on a cutting board for a few minutes (or place on a wire rack set atop a baking sheet and keep warm in a 200 degrees F oven while you finish the remaining batches). When ready to serve, with a sharp knife or pizza cutter, slice into 3 or 4 pie-shaped wedges. Enjoy hot with toppings.

Notes

  • TO STORE: Refrigerate leftover filling in an airtight container for up to 4 days, or wrap assembled and cooked quesadillas in foil and refrigerate them for 2 to 3 days.
  • TO REHEAT: Heat quesadillas in a nonstick skillet over medium heat to warm the filling and recrisp the outsides.
  • TO FREEZE: Leftover filling can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 4) | Calories: 492kcal | Carbohydrates: 27g | Protein: 43g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 105mg | Potassium: 559mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1286IU | Vitamin C: 1mg | Calcium: 753mg | Iron: 5mg

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