These ground beef quesadillas have a crisp, golden crust and a filling of savory beef with two melted cheeses, cheddar and Monterey Jack. A spoonful of tomato paste in the beef gives it a deep, reddish color and a richer flavor than taco seasoning alone.
The whole dinner takes about 30 minutes and uses one skillet for the beef and a second pan for toasting. They are easy to customize, and they work for a quick weeknight meal, a game day plate, or a big batch for a family. Serve them hot with sour cream for dipping and plenty of napkins.
Table of Contents
Why These Ground Beef Quesadillas Work
Good quesadillas are crisp outside, gooey inside, and never greasy.
- Tomato paste and a splash of broth turn the beef into a thick, saucy filling that stays in the tortilla.
- Draining the fat after browning keeps the tortillas from turning greasy or soggy.
- Two cheeses give both sharp flavor and a smooth melt: cheddar for taste and Monterey Jack for stretch.
- Toasting in a skillet over medium heat browns the outside before the cheese runs out the sides.
Ingredients for Ground Beef Quesadillas
- 1 pound ground beef (80/20 or 90/10)
- 2 tablespoons tomato paste
- 1/4 cup beef broth (or water)
- 1 tablespoon taco seasoning
- 4 large flour tortillas (10-inch)
- 1 1/2 cups freshly grated cheddar cheese
- 1 1/2 cups freshly grated Monterey Jack cheese
- 1 tablespoon vegetable oil, or butter, for toasting
- 2 tablespoons chopped fresh cilantro, for garnish
- 1/2 cup sour cream, for dipping
How to Make Ground Beef Quesadillas
1. Brown the beef. Cook the ground beef in a skillet over medium heat, breaking it into crumbles, until it is browned and no pink remains. Drain the excess fat.
2. Season. Stir in the tomato paste, beef broth, and taco seasoning. Simmer for about 5 minutes, until the sauce thickens and a thermometer reads 160 degrees F.
3. Heat the toasting pan. In a separate large skillet, warm a little of the oil over medium heat. You will add more between batches.
4. Fill. Lay one tortilla in the pan. On one half, spread about one quarter of the beef and about 3/4 cup of the combined cheeses.
5. Fold and toast. Fold the tortilla in half over the filling. Cook for 2 to 3 minutes, until golden brown on the bottom, then flip and cook the other side for 2 to 3 minutes, until crisp and the cheese is melted.
6. Repeat. Move the quesadilla to a cutting board and repeat with the remaining tortillas, adding a little more oil to the pan as needed.
7. Serve. Let each quesadilla rest for a minute so the cheese sets, then cut it into wedges. Garnish with cilantro and serve with sour cream for dipping.
How to Serve Ground Beef Quesadillas
Cut the quesadillas into wedges and serve them hot with sour cream and salsa. A scoop of homemade corn salsa adds a fresh, sweet contrast, and homemade Spanish rice makes the meal more filling.
For a different take, the easy hamburger quesadilla uses a burger-style filling, and the homemade ground beef taco seasoning mix lets you control the salt and spice in this recipe.
How to Store and Reheat Ground Beef Quesadillas
Cool the quesadillas, then refrigerate them within 2 hours in an airtight container. They keep for 3 to 4 days.
To keep them crisp, reheat each quesadilla in a dry skillet over medium heat for 2 to 3 minutes per side, or in the air fryer at 350 degrees F for a few minutes, until hot in the center. You can also freeze the cooked beef filling separately and assemble fresh quesadillas later.
Tips and Variations
- Grate the cheese yourself. Pre-shredded cheese has coating that keeps it from melting as smoothly.
- Do not overfill. A thin, even layer of beef and cheese folds and toasts better than a thick pile.
- Watch the heat. If the pan is too hot, the tortilla burns before the cheese melts.
- Add vegetables. Sauteed peppers, onions, or corn can go into the beef mixture.
- Use the oven for a crowd. Brush the quesadillas with oil and bake on a sheet pan at 450 degrees F for about 10 minutes.
- Add heat. Pickled jalapenos or a spicy salsa give a little kick.
The Texas A&M AgriLife Extension Fight BAC brochure recommends cooking foods to a safe temperature and chilling leftovers within two hours, which is good practice for any ground beef recipe.
FAQ
How do I make quesadillas crispy?
Use medium heat and a little oil or butter in the pan, and let each side toast without moving the quesadilla around. Pressing lightly with a spatula helps the tortilla brown evenly.
Can I use corn tortillas?
You can, but flour tortillas are easier because they fold without cracking. If you use corn tortillas, warm them first and use smaller amounts of filling.
What is the best cheese for quesadillas?
A mix works best. Monterey Jack melts smoothly, and cheddar adds flavor. Freshly grated cheese melts better than pre-shredded.
Can I make the beef ahead of time?
Yes. Cook the filling up to 3 days ahead, refrigerate it, and warm it slightly before assembling so the cheese melts quickly.
Can I bake the quesadillas instead of using a skillet?
Yes. Brush both sides with oil, place them on a sheet pan, and bake at 450 degrees F for about 10 minutes, turning once if you want both sides crisp.
Crispy Ground Beef Quesadillas with Two Cheeses
Ingredients
Main Ingredients
- 1 lb ground beef 80/20 or 90/10
- 2 tbsp tomato paste
- ¼ cup beef broth or water
- 1 tbsp taco seasoning
- 4 large flour tortillas 10-inch
- 1 ½ cup freshly grated cheddar cheese
- 1 ½ cup freshly grated Monterey Jack cheese
- 1 tbsp vegetable oil or butter, for toasting
- 2 tbsp fresh cilantro chopped, for garnish
- ½ cup sour cream for dipping
Instructions
Cooking
- Cook the ground beef in a skillet over medium heat, breaking it up, until browned. Drain the excess fat.
- Stir in the tomato paste, beef broth, and taco seasoning. Simmer about 5 minutes, until thickened and a thermometer reads 160 degrees F.
- Warm a little of the oil in a separate large skillet over medium heat.
- Lay a tortilla in the pan. On one half, spread about one quarter of the beef and about 3/4 cup of the combined cheeses.
- Fold the tortilla over the filling. Cook 2 to 3 minutes per side, until golden and the cheese is melted.
- Repeat with the remaining tortillas, adding a little oil as needed.
- Rest each quesadilla for a minute, cut into wedges, and garnish with cilantro. Serve with sour cream.
