Name: Cheesy Ground Beef Quesadillas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: ½ tbsp olive oil; 1 lb ground beef (extra lean); 1 tsp chili powder; 1 tsp ground chipotle chili pepper; ½ tsp dried oregano; ½ tsp ground cumin; ½ tsp garlic powder; ½ tsp onion powder; ½ tsp salt; ½ tsp freshly ground black pepper; ¼ tsp ground cayenne pepper; 1 tbsp tomato paste; 2 tbsp unsalted beef stock or broth (low sodium or regular); 12 oz shredded cheese blend, divided (about 3 cups; cheddar, Monterey jack, mozzarella recommended); 6 flour tortillas (about 7–8 inches diameter each); 2 tbsp vegetable oil (about 2 tsp per batch for greasing pan); Salsa, guacamole, and/or sour cream for serving (optional)

Why You’ll Love This Recipe

These quesadillas combine bold, smoky spices with gooey cheese for a satisfying meal in minutes. The extra-lean beef keeps them hearty without feeling greasy, and the combination of cheddar, Monterey jack, and mozzarella creates the perfect melty texture. They’re endlessly customizable—add veggies, swap cheeses, or adjust spice levels to your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ tablespoon olive oil
1 pound ground beef (extra lean)
1 teaspoon chili powder
1 teaspoon ground chipotle chili pepper
½ teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground cayenne pepper
1 tablespoon tomato paste
2 tablespoons unsalted beef stock or broth (low sodium or regular)
12 ounces shredded cheese blend, divided (about 3 cups; combination of cheddar, Monterey jack, and mozzarella recommended)
6 flour tortillas (about 7–8 inches in diameter each)
2 tablespoons vegetable oil, to grease pan (about 2 teaspoons per batch)
Salsa, guacamole, and/or sour cream for serving (optional)

Directions

Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned, about 5–6 minutes.
Drain excess fat if needed. Add chili powder, chipotle chili pepper, oregano, cumin, garlic powder, onion powder, salt, black pepper, and cayenne. Stir well to coat the beef in spices.
Stir in tomato paste and beef broth. Cook for 2–3 minutes until most liquid evaporates and the beef mixture is thickened. Remove from heat.
Place a tortilla on a clean surface. Sprinkle 2–3 tablespoons of cheese on one half, then add a layer of the beef mixture, and top with another layer of cheese. Fold the tortilla in half over the filling. Repeat with remaining tortillas.
Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium heat. Place 2–3 folded tortillas in the pan (without overcrowding) and cook for 2–3 minutes per side until golden brown and cheese is melted. Repeat with remaining quesadillas, adding more oil as needed.
Slice into wedges and serve hot with salsa, guacamole, and/or sour cream.

Servings and timing

Serves 4–6
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Veggie Boost – Add sautéed bell peppers, onions, or mushrooms to the filling.
Spicy Lovers – Increase cayenne or add chopped jalapeños.
Chicken Swap – Use cooked shredded chicken instead of beef for a lighter version.
Breakfast Style – Add scrambled eggs to the filling.
Bean & Beef – Mix in black beans or refried beans for extra fiber and protein.

Storage/Reheating

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat until warmed through and crispy, or bake at 350°F (175°C) for about 8–10 minutes. For longer storage, freeze individually wrapped quesadillas for up to 2 months; reheat directly from frozen in a skillet or oven.

FAQs

Can I make these quesadillas ahead of time?

Yes, you can assemble them in advance and store in the fridge for up to a day before cooking.

How can I make them less spicy?

Reduce or omit the cayenne and chipotle chili pepper.

Can I use corn tortillas instead?

Yes, though they’re smaller and more fragile heat them first to make folding easier.

What’s the best cheese for quesadillas?

A melty blend like cheddar, Monterey jack, and mozzarella works well, but you can experiment with pepper jack or Oaxaca cheese.

Can I cook them in the oven?

Yes, bake at 400°F (200°C) for 8–10 minutes, flipping halfway for even crispness.

Do I need to grease the pan?

A little oil helps achieve golden, crispy tortillas, but you can use a dry nonstick skillet if preferred.

Can I add vegetables?

Absolutely sauté vegetables first to remove excess moisture before adding to the filling.

How do I keep quesadillas from falling apart?

Don’t overfill them and press lightly with a spatula while cooking to help seal.

Can I use ground turkey instead of beef?

Yes, but you may need to add a touch more oil as turkey is leaner.

How do I serve them for a crowd?

Keep cooked quesadillas warm on a baking sheet in a 200°F (95°C) oven until ready to serve.

Conclusion

Cheesy Ground Beef Quesadillas are a quick, flavorful, and satisfying meal that can be tailored to your taste. With crispy tortillas, seasoned beef, and melted cheese, they’re perfect for busy nights, casual gatherings, or anytime you need a crowd-pleasing dish in under 30 minutes.