Description
This easy beef quesadilla recipe features a hearty, seasoned ground beef and vegetable filling, combined with melty cheese between charred tortillas. It’s a flavorful and family-approved dish perfect for a busy weeknight meal.
Ingredients
Scale
- 1 lb 80/20 lean ground beef
- 8 count 8-inch flour or corn tortillas
- 2 cups shredded Monterey Jack or Cheddar blend cheese
- 0.5 cup salsa roja
- 0.5 medium yellow onion, chopped
- 0.5 medium green bell pepper, chopped
- 0.5 tsp ground cumin
- 0.5 tsp chili powder
- 0.5 tsp garlic powder
Instructions
- Brown Beef and Veggies: Heat a 10-inch skillet over medium-high heat. Add 1 lb lean ground beef and cook, breaking it apart, until no pink remains and it’s browned (about 6-8 minutes). Drain any excess fat. Stir in 0.5 chopped yellow onion and 0.5 chopped green bell pepper, along with 0.5 tsp each of cumin, chili powder, and garlic powder (total 1.5 tsp spice blend). Cook until vegetables soften and become aromatic (another 5-7 minutes).
- Char Tortillas: Warm one 8-inch flour tortilla in a dry skillet over medium-high heat for 30-60 seconds per side until it puffs slightly and develops light charred spots, becoming pliable.
- Assemble Quesadilla: Lay one warmed tortilla flat in the skillet. Sprinkle about 0.25 cup (25g) of cheese over half of it. Add a generous spoonful of seasoned beef mixture (about 0.33 cup or 75g), then top with another 0.25 cup (25g) of cheese. Fold the other half of the tortilla over the filling.
- Cook Until Golden: Press down gently with a spatula and cook the assembled quesadilla for 2-3 minutes per side. It will turn golden brown and the cheese will be beautifully melted and bubbly.
- Serve with Salsa Roja: Transfer the cooked quesadilla to a cutting board. Let it rest for a minute to allow the cheese to set slightly, then slice into wedges. Serve immediately with a drizzle of high-quality salsa roja.
Notes
To make it spicier, add finely diced jalapenos or hot sauce to the beef. For a lighter version, increase veggies, use less cheese, or serve open-faced. Avoid overfilling, ensure beef fat is drained, and do not cook at excessively high heat to prevent burning tortillas. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 0.5 quesadilla
- Calories: 380 calories
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: easy beef quesadilla, weeknight meal, ground beef, cheese, salsa roja, quick dinner, family favorite, Tex-Mex, stovetop, savory