Savory Ground Beef Quesadillas

Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.

Coming up with quick dinner ideas when you’re juggling after-school activities, work deadlines, and hungry family members can feel like an impossible task. Between soccer practice runs and helping with homework, the last thing anyone wants is to spend hours in the kitchen trying to figure out what to make for dinner.

That’s why these ground beef quesadillas have become a regular lifesaver in my house: they’re ready in under 30 minutes, use ingredients you probably already have in your kitchen, and are always a hit with both kids and adults alike. Plus, they’re easy to customize based on whatever toppings your family enjoys most.

What Kind of Ground Beef Should I Use?

For quesadillas, you’ll want to strike a balance between flavor and not having too much grease. An 80/20 ground beef (meaning 80% lean meat, 20% fat) is ideal since it provides enough fat to keep the meat juicy and flavorful, but won’t make your tortillas soggy. If you prefer leaner meat, 85/15 will work too, though you might need to add a touch more oil when cooking to prevent the meat from drying out. When you’re at the store, look for beef that’s bright red in color and feels firm to the touch – avoid any packages with excess liquid or gray coloring. Remember to drain off any excess fat after cooking to keep your quesadillas from becoming greasy.

Options for Substitutions

This quesadilla recipe is super adaptable and you can make several swaps based on what you have in your kitchen:

• Ground beef: You can easily swap ground beef with ground turkey, chicken, or even plant-based alternatives like Beyond Meat. For a vegetarian version, try using crumbled tempeh or extra refried beans.
• Flour tortillas: While flour tortillas are traditional for quesadillas, corn tortillas work too – just use two smaller corn tortillas instead of one large flour tortilla. Keep in mind they might be a bit more fragile when folding.
• Cheese: Any melting cheese works great here! Try mozzarella, Oaxaca cheese, or even a mix of your favorite cheeses. Just avoid hard cheeses like parmesan as they won’t give you that gooey texture.
• Refried beans: You can use whole black beans or pinto beans (mashed with a fork) instead. Or skip the beans altogether – the quesadillas will still be tasty!
• Taco seasoning: Out of taco seasoning? Mix together some chili powder, cumin, paprika, and garlic powder for a quick DIY version.
• Fresh vegetables: Feel free to switch up the veggies based on what’s in your fridge. Zucchini, corn, or mushrooms all work great. You can even use frozen vegetables – just make sure to drain any excess water after cooking.

Watch Out for These Mistakes While Cooking

The biggest challenge when making quesadillas is managing the heat – too high and your tortillas will burn before the cheese melts, too low and you’ll miss out on that crispy exterior everyone loves. For perfect results, keep your pan at medium heat and watch for the tortilla to turn golden brown, which usually takes about 2-3 minutes per side. Another common mistake is overfilling your quesadillas, which can lead to a messy explosion when flipping – stick to a thin, even layer of ingredients and leave a half-inch border around the edges to prevent spillage. To ensure your ground beef stays juicy and flavorful, drain excess fat after browning but don’t overdo it – leaving a little moisture helps bind the ingredients together and keeps the meat from drying out. For extra-crispy quesadillas, try brushing the outside of your tortillas with a tiny bit of butter before cooking, and always let them rest for a minute after cooking so the cheese can set slightly before cutting.

What to Serve With Ground Beef Quesadillas?

Mexican-style rice makes a perfect side dish for these hearty quesadillas – I like to keep it simple with some tomatoes and corn mixed in. A fresh, crisp Mexican street corn salad (esquites) adds a nice contrast to the warm, cheesy quesadillas. For a lighter option, try serving them with a simple cabbage slaw dressed with lime juice and cilantro, which adds a cool crunch to balance out the rich filling. Don’t forget to put out extra toppings like sour cream, fresh jalapeños, and lime wedges so everyone can customize their plate!

Storage Instructions

Keep Fresh: Got leftover quesadillas? Place them in an airtight container with wax paper between each piece to prevent sticking. They’ll stay good in the fridge for up to 3 days. The filling mixture alone (without being in the tortillas) can be stored separately in the fridge for up to 4 days.

Freeze: These quesadillas are great for freezing! Let them cool completely, then wrap each one individually in foil and place in a freezer bag. They’ll keep well for up to 2 months. The beef filling can also be frozen separately in an airtight container for quick future meals.

Reheat: To bring back that crispy texture, warm refrigerated quesadillas in a skillet over medium heat for 2-3 minutes per side. For frozen ones, thaw overnight in the fridge first. Skip the microwave if possible – it tends to make the tortillas soggy. If you’re in a hurry, though, microwave for 30-second intervals until heated through.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 90-100 g
• Fat: 90-100 g
• Carbohydrates: 150-160 g

Ingredients

• 1 tablespoon unsalted butter
• 1/2 cup diced tomatoes (any type)
• 1/2 cup diced bell pepper (any hue)
• 1/3 cup diced white onion
• 1 minced garlic clove
• Salt and freshly ground black pepper
• 1/2 pound minced beef
• 1 tablespoon taco spices
• 1/3 cup refried beans
• Three 10-inch flour tortillas
• 1 1/2 cups grated cheese (like cheddar, pepper jack, monterey jack, or chihuahua cheese)
• Guacamole
• Pico de gallo

Step 1: Prepare the Cheese and Veggies

If using more than one type of cheese, mix them together in a bowl and set aside.

In a large skillet, melt butter over medium heat.

Add chopped tomatoes, bell pepper, onion, and minced garlic.

Season with a pinch of salt and pepper.

Sauté for 5-7 minutes until the vegetables are slightly tender.

Step 2: Cook the Beef Mixture

Add the ground beef and taco seasoning to the skillet with the veggies.

Use a wooden spoon to break the beef into small pieces and mix it with the vegetables.

Cook for about 5 minutes, continuing to break the beef apart until it’s browned and well integrated.

Step 3: Incorporate Refried Beans

Stir in the refried beans until they are fully blended with the beef and vegetable mixture.

Once well combined, transfer the entire mixture into a large bowl and cover it with foil to keep it warm.

Step 4: Assemble the Quesadillas

Place one tortilla into the now empty skillet over medium heat.

Sprinkle 1/2 cup of the cheese mix across the surface of the tortilla.

Spoon 1/2 cup of the beef mixture onto one side of the tortilla, spreading it evenly over the cheese to cover half of the tortilla.

Step 5: Cook the Quesadillas

Wait for the cheese on the other half of the tortilla to melt.

Once melted, carefully fold the cheesy half over the beef mixture.

Use a spatula to gently press down on the top of the folded tortilla.

Cook for 2 minutes until the bottom is browned and crispy.

Carefully flip the folded tortilla and cook for another 2 minutes until the other side is browned and crispy.

Step 6: Serve and Enjoy

Transfer the quesadilla to a cutting board and let it cool for about 30 seconds.

Use a pizza cutter or sharp knife to cut it in half.

Repeat the process with the remaining tortillas, cheese, and beef mixture.

Serve hot with optional toppings like sour cream, pico de gallo, guacamole, or your favorite toppings!