Get ready for a flavor-packed dinner with these easy, cheesy Ground Beef Quesadillas . Packed with savory Mexican flavors, this recipe is an instant crowd-pleaser. With a flavorful ground beef filling nestled between crispy tortillas, they’re perfect for any night of the week. Plus, we’ve got you covered with easy-to-follow steps, including tips for prepping them as freezer meals.
Why You’ll Love Beef Quesadillas
These beef quesadillas are cookbook-worthy. In fact, a version of these ARE in a cookbook! This recipe is probably my husband’s favorite from our cookbook, From Freezer to Table .
They come together fast . I use this as a quick weeknight meal all of the time. When paired with some Chips and Guac it’s a tasty dinner.
The filling can be repurposed . Use the ground beef mixture to put in Beef Burritos or on Baked Nachos .
They are freezer friendly. You can freeze the ground beef mixture alongside tortillas and shredded cheese for a make ahead freezer meal .
Main Ingredients
Here are the main things you’ll need to make this yummy dinner!
Yellow onion – A white onion will work fine, too.
Ground beef – Use lean ground beef or you can sub ground turkey or chicken. We get our beef from ButcherBox .
Corn – Canned or frozen will work.
Black beans – Rinsed and drained.
Salsa – I prefer medium spice. This is a shortcut to adding a lot of flavor to the beef mixture.
Tortillas – To make this recipe a little healthier, use whole wheat tortillas.
Shredded cheddar cheese – Did you know you can freeze cheese ?
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How to Make Beef Quesadillas
Make the Ground Beef Mix
I highly highly highly recommend doubling or even tripling the ground beef mixture. It can be repurposed in so many ways. Here are some ideas.
Other Ways to Use This Ground Beef Filling
Make Baked Nachos in the oven
In a Taco Casserole
For a Taco Bar
On top of a Taco Salad
In Bell Pepper Nachos
Assemble
Once the filling is cooked and set aside, preheat another skillet or griddle to medium-low heat.
Add a little softened butter or brush on olive oil to the outside of 1 tortilla.
Place the tortilla on the skillet and spread about 2 tablespoons of cheese and a heaping 1/2 cup of beef mixture over it.
Top with another 2 tablespoons of cheese and then another tortilla.
Add a little more butter or olive oil to the top of the 2nd tortilla.
Cook the Beef Quesadilla
Cook for 4-6 minutes, flipping once, until the tortilla is browned and a bit firm.
You’ll also want to make sure the cheese is melted.
Make It A Freezer Meal
Freeze for Later:
Place cooked and cooled beef filling in an airtight freezer bag or container. In a separate bag, freeze the cheese. In yet another bag, freeze the tortillas. Freeze all the bags together as a kit.
To Prepare:
Let all the ingredients thaw in the refrigerator overnight. Follow the cooking instructions as directed.
Here are our recommended freezer containers .
Side Dish Ideas
Avocado Salsa
Chips and Guacamole
Mexican Chopped Salad
Avocado Aioli
FAQs
What size tortilla should I be using? There really isn’t a wrong size. I’ve made them with the large, burrito sized tortillas and simply folded the tortilla over on itself. I’ve also used the smaller sized and used two of them to make it more like a sandwich. But, if I had to recommend a size, I’d say the taco sized tortillas (7.5–8.5 inches) are best. I use two of them and then cut the quesadilla into 4 pieces. Can I use ground turkey or chicken? Yes, both of these would be great substitutions for ground beef. Can I make these gluten-free or dairy-free? Yes! Dairy-Free Option: Use cooking spray or olive oil in place of the butter. Omit the cheese. You can add in smashed avocado in place of the cheese to add richness. Gluten-Free Option: Use corn tortillas or gluten-free tortillas.
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Ground Beef Quesadillas
Easy, cheesy, and delicious! These beef quesadillas are a crowd pleaser and come together fast. This is a recipe that is very easy to double and freeze for later.
Yield: 8
Prep: 10 Cook: 5 Total: 15 minutes
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Ingredients
2 tablespoons olive oil or avocado oil
1/2 medium sized yellow onion
1 pound lean ground beef
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup frozen or canned corn, drained
1/2 cup black beans, rinsed and drained
1 cup salsa
2 tablespoons butter ( Dairy-Free Option: cooking spray or olive oil)
16 (soft taco-sized) tortillas ( Gluten-Free Option: Use corn tortillas or gluten-free tortillas)
2 cups shredded cheddar cheese
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Instructions
Make the Beef Filling:
In a large nonstick skillet, heat the oil over medium heat. Sauté the onion until it begins to soften, about 3-4 minutes. Add in the ground beef, cumin, and salt. Break up and cook the beef until it is no longer pink. Drain off the excess grease.
Reduce the heat to low and stir in the corn, black beans, and salsa. Cook for 2-3 minutes, stirring occasionally. Set aside. (Freezing instructions begin here.)
Make the Quesadillas:
Preheat another skillet or griddle to medium-low heat.
Add a little softened butter (or brush on olive oil) to the outside of a tortilla. Place the tortilla on the skillet and spread about 2 tablespoons of cheese and a heaping 1/2 cup of beef mixture over it. Top with another 2 tablespoons of cheese and then another tortilla. Add a little more butter to the top of another tortilla.
Cook for 4-6 minutes, turning once, until the tortilla is browned and a bit firm.
Repeat Steps 2-3 until all quesadillas are done. Cut into triangles. Serve with guacamole, salsa, sour cream, and other Mexican Toppings
Freeze for Later:
Place cooked and cooled beef filling in an airtight freezer bag or container. In a separate bag, freeze the cheese. In yet another bag, freeze the tortillas. Freeze all the bags together as a kit.
To Prepare:
Let all the ingredients thaw in the refrigerator overnight. Follow the cooking instructions as directed.
Notes/Tips
Dairy-Free Option: Use cooking spray or olive oil in place of the butter. Omit the cheese. You can add in smashed avocado in place of the cheese to add richness.
Gluten-Free Option: Use corn tortillas or gluten-free tortillas.
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© Author: Polly Conner
Cuisine:
Mexican
Method:
Stove Top
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