These Cheesy Ground Beef Quesadillas are my answer to “what’s for dinner?” on those busy nights when everyone’s hungry right now. Crispy, golden tortillas filled with melty cheese and flavorful beef make them a hit with kids and adults alike. Even better, they’re endlessly customizable and made with simple pantry staples. Whether it’s Taco Tuesday or just a Wednesday in need of rescuing, these quesadillas always save the day in our house.
Why You’ll Love It
If you’re anything like me, you’ll appreciate having a meal in your back pocket that’s quick, crowd-pleasing, and doesn’t require a trip to the store. This recipe nails all three. The filling can be adjusted based on what you’ve got in the fridge—leftover veggies, a can of beans, even a different protein. Best of all, you get that amazing combo of crispy outside and gooey, cheesy inside in every bite. Serve them for a laid-back dinner or dress them up for a fun gathering with friends.
Ingredients
- Ground beef – We usually use 80/20 for its rich flavor, but leaner works too if that’s what you have.
- Onions and/or peppers – Any color bell pepper is fair game. I love using whatever’s on its last legs in the crisper.
- Tomato sauce – Helps keep the filling moist and flavorful.
- Homemade taco seasoning – I make big batches and store it in a jar for easy use, but store-bought works in a pinch.
- Butter – For that golden, crispy exterior. You can use oil, but butter gives it amazing flavor.
- Large flour tortillas – Burrito-sized so you get those big, satisfying wedges.
- Shredded cheese – Chihuahua cheese is my top pick for its melty goodness, but Monterey Jack, pepper jack, or Mexican blend are great too.
Tips and Tricks
I learned the hard way that flipping a double-layered quesadilla is a recipe for disaster. Now, I always use the half-fold method. It’s way easier to handle in the pan and keeps all that cheesy filling where it belongs. Also, don’t be shy with the butter or oil in the skillet—it’s what gives you that perfectly crispy shell. And if you’re making a batch, keep them warm on a cooling rack in a low oven so they stay crispy and don’t get soggy underneath.
Flavor Variations
These quesadillas are the definition of adaptable. Add black beans or corn for extra heartiness. Sneak in chopped spinach or zucchini for the veggie-averse kids. Spice it up with diced jalapeños or a sprinkle of hot sauce. Swap the beef for shredded chicken or leftover roast. The possibilities are endless.
Make Ahead Tips
One of my favorite meal prep hacks is making the beef filling ahead of time. It’ll keep in the fridge for up to two days, so all you have to do at dinnertime is stuff, fold, and crisp them up. Leftover cooked quesadillas can also be cooled, stored in the fridge, and reheated in the oven or skillet for a quick lunch or dinner.
Serving Suggestions
Quesadillas are a meal on their own, but they’re even better with a few sides. We love them with homemade guacamole, fresh salsa, or a tangy sour cream and lime dip. A side of black beans or Spanish rice rounds things out nicely. And for a casual party vibe? Lay them out on a big platter with assorted dips and let everyone grab and dip to their heart’s content.
Storage
If you end up with leftovers (which rarely happens in my house), store them in an airtight container in the fridge for up to 3 days. To reheat, I prefer popping them in the oven at 325°F for about 8–10 minutes, which brings back the crispiness. A hot skillet works too—just a couple of minutes per side.
FAQs
What cheese is best for quesadillas? I love Chihuahua cheese for its melty texture, but Monterey Jack, pepper jack, or a Mexican blend are great alternatives.
Butter or oil? Either works! Butter gives a richer flavor while oil can make them a little extra crispy.
How do you keep quesadillas crispy? Use butter or oil in the pan and don’t overcrowd. Keep cooked quesadillas warm on a cooling rack in a low oven.
Can I make a big batch at once? Yes! An electric griddle is perfect for cooking multiple quesadillas at once without crowding your stovetop.
Final Thought
These cheesy ground beef quesadillas are a lifesaver on hectic nights and always a family favorite. They’re the perfect balance of comforting, customizable, and downright fun to eat. Once you get the hang of the fold-and-cook method, you’ll want to make them on repeat—and trust me, no one in your house will complain about that.
Cheesy Ground Beef Quesadillas
These Cheesy Ground Beef Quesadillas are my answer to “what’s for dinner?”
Ingredients
- 1/2 Tablespoon olive oil
- 1 lb. ground beef
- 1 small yellow onion (diced)
- 1/2 cup diced bell pepper (about 1/2 large bell pepper)
- 2 Tablespoons taco seasoning (storebought or homemade)
- 2 Tablespoons water
- 1/2 cup tomato sauce
- 2 tablespoons butter
- 4 large flour tortillas
- 4 cups shredded Chihuahua cheese
Instructions
- Preheat the oven to 200 degrees.
- Heat the olive oil in a large skillet over medium high heat. Add the beef, spreading it out into smaller chunks across the pan. Cook for 2-3 minutes or until browned on the bottom.
- Flip, breaking up into smaller pieces, then add the onions and peppers and continue to saute another 3-4 minutes, or until beef is cooked through and veggies are softened. Drain any excess grease off the pan.
- Sprinkle evenly with taco seasoning, then add the water and tomato sauce. Stir until well combined and just slightly thickened. Remove the beef mixture to a plate.
- Wipe out the skillet and place over medium heat. Melt a dollop of butter in the pan, swirling it so it covers the edges.
- Place a tortilla in the pan, then sprinkle evenly with about 1 cup of cheese. Heat until the cheese is just starting to melt, about 2 minutes.
- Add a quarter of the filling mixture to one half of the tortilla, then use a spatula to lift the cheesy side over top of the beef side. Use a spatula to press down, so the cheese melts into the beef on both sides.
- Cook another minute or two, until the bottom side is golden, then flip and cook the other side another 1-2 minutes if needed.
- Remove from the skillet and place on a wire rack in a 200 degree oven to keep warm. Repeat with remaining quesadillas.
Notes
- Feel free to change up the cheeses and veggies to use what you have on hand
- Monterey Jack and Mexican shredded cheese are also good options
- To reheat quesadillas, place them in a hot skillet with a light coating of cooking spray or oil for about 2 minutes on each side
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 1061Total Fat 72gSaturated Fat 35gTrans Fat 2gUnsaturated Fat 28gCholesterol 237mgSodium 1637mgCarbohydrates 38gFiber 3gSugar 3gProtein 64g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
