Ground Beef Quesadillas
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Ground beef quesadillas are a tasty and easy meal you can whip up in no time. These crispy, cheesy treats take just 30 minutes to make and are packed with savory ground beef and melty cheese. You’ll love how simple they are to prepare on busy weeknights when you need a quick dinner.
To make these quesadillas, you’ll cook seasoned ground beef with onions, garlic, and spices. Then you’ll layer the beef mixture with shredded cheese between tortillas and cook them until golden and crispy. The result is a satisfying meal the whole family will enjoy. Serve them with your favorite toppings like salsa, guacamole, or sour cream for extra flavor.
Exact Ingredients List
Here’s what you’ll need to make these tasty ground beef quesadillas:
• 2 tablespoons olive oil
• 1 pound ground beef
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 medium red bell pepper, diced (optional)
• 1 small jalapeño, seeded and diced (optional)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons tomato paste
• 1/4 cup beef broth or water
• 8 large flour tortillas (7-inch)
• 3 cups shredded cheese
For serving, you can add salsa, guacamole, or sour cream. The recipe makes 4 servings. Each serving has about 515 calories.
Remember to use lean ground beef if you can. This helps keep the quesadillas from getting too greasy. You can also swap the beef for ground turkey or chicken if you prefer.
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and onion, cooking until the meat browns. Break it up with a spoon as it cooks.
Add garlic, bell pepper, and jalapeño to the skillet. Cook for 3-4 minutes until soft. Mix in the spices and cook for another minute.
Stir in tomato paste and beef broth. Simmer for 3-5 minutes until thick. Remove from heat.
Lay out the tortillas. Sprinkle cheese on half of each tortilla. Add a layer of beef mixture, then more cheese. Fold tortillas in half.
Wipe the skillet clean and return to medium heat. Add the remaining oil. Cook two quesadillas at a time for 2-3 minutes per side until golden and crispy.
Keep cooked quesadillas warm in a 200°F oven if needed.
Let the quesadillas rest for a few minutes before slicing. Serve hot with your favorite toppings like salsa or sour cream.
Possible Substitutes List
You can easily swap out ingredients in these quesadillas to suit your tastes or what’s in your fridge. Try ground turkey or chicken instead of beef for a leaner option. No meat? Use black beans or refried beans for a veggie version.
Swap the flour tortillas for corn if you prefer. For cheese, try pepper jack for extra kick or mozzarella for a milder flavor. No red bell pepper? Green works too, or try diced zucchini.
Here’s a quick substitution guide:
- Ground beef → Ground turkey, chicken, or beans
- Flour tortillas → Corn tortillas
- Red bell pepper → Green pepper or zucchini
- Jalapeño → Canned green chiles (milder)
- Beef broth → Chicken broth or water
Don’t have all the spices? A packet of taco seasoning works in a pinch. You can also add extras like corn, diced tomatoes, or chopped cilantro to the filling. Get creative and make these quesadillas your own!
How To Make It Diabetes-Friendly
You can make these quesadillas more diabetes-friendly with a few simple changes. Try using whole wheat tortillas instead of white flour ones. They have more fiber and won’t raise your blood sugar as quickly.
Cut back on the cheese to reduce fat and calories. Use 1.5 cups instead of 3 cups. Pick a low-fat version to trim even more calories.
Load up on veggies! Add extra bell peppers, onions, and tomatoes to the filling. This adds nutrients and fiber without many carbs.
Choose lean ground beef (93% lean or higher) to cut down on saturated fat. You could also swap in ground turkey or chicken for a lighter option.
Watch your portions. Stick to one quesadilla per serving instead of two. Pair it with a big side salad to fill your plate with low-carb veggies.
Skip the sour cream topping. Try plain Greek yogurt instead – it’s high in protein and lower in fat.
Measure your salsa and guacamole carefully. Stick to 2 tablespoons per serving to keep carbs in check.
Tips, Tricks & Storing
Use lean ground beef (80/20 or 85/15) to avoid greasy quesadillas. Drain excess fat after cooking if needed.
For extra flavor, try adding a can of drained black beans or corn to the beef mixture.
Spray or brush the outside of the tortillas with oil before cooking. This helps them get crispy and golden brown.
Don’t overstuff your quesadillas. A thin layer of filling is best for even cooking and easy flipping.
Cut quesadillas into wedges using a pizza cutter for neat, easy-to-handle portions.
To store leftovers, let them cool completely. Wrap each quesadilla in foil and keep in the fridge for up to 3 days.
Reheat in a skillet over medium heat for 2-3 minutes per side to restore crispiness. You can also use a microwave, but the tortilla won’t be as crisp.
For make-ahead meals, cook the beef mixture and store it separately from the tortillas and cheese. Assemble and cook fresh quesadillas when ready to eat.
Freeze cooked quesadillas for up to 3 months. Thaw in the fridge overnight before reheating.