Cheesy Ground Beef Quesadillas (2024)

Our absolutely favorite cheesy ground beef quesadillas recipe. These come together in about 30 minutes, and makes 2-3 servings.

This “beefy quesadilla” recipe was the fourth recipe that I ever posted on A Flavor Journal! Needless to say, it was time for a glow up!

Although the photos are much better than they used to be, I actually decided to simplify the recipe list a bit. This recipe now has ten main ingredients, not counting the butter (or oil) or salt and pepper. I’m currently working on a list of pantry staples, so I’ll be linking that very soon! It’s being created as a resource for ingredients that should always be on hand, and make your life so much easier. It won’t be crazy, but basic suggestions (like oil, salt and pepper) will be on it.

The other ingredients in this cheesy ground beef quesadilla are what bring all of the flavor. Fresh ingredients (like vegetables, garlic, and lime juice), taco seasoning, some refried beans (for texture!), and gooey cheese are BIG flavor components! They’re everything you need for a delicious quesadilla, and nothing more. 🙂 (Trust me, I’m a huge fan of quesadillas.) 🙂

These are a perfect Taco Tuesday idea if you’re not feeling tacos, and they’re also the perfect meal for a quick, easy, and super flavorful dinner!

Ingredients for this Cheesy Ground Beef Quesadilla:

• Unsalted Butter
• Fresh Tomato (Roma/Plum)
• White Onion
• Bell Pepper (Any color! I love green or red, personally.)
• Fresh Garlic
• Kosher Salt & Freshly Cracked Pepper
• Ground Beef(An 80/20 blend or lean ground beef works!)
• Taco Seasoning
• Refried Beans
• Fresh Lime Juice
• 8″ Flour Tortillas
• Shredded Cheddar & Shredded Jack Cheese(such as Colby Jack, Monterey Jack, or Pepper Jack)

Can I swap any ingredients if I have to?

Yes! Here’s my recommendations:

• Unsalted Butter Swap : Olive Oil, Vegetable Oil, Avocado Oil, Canola Oil
• Fresh Tomato Swap : Any tomato variety will work!
• White Onion Swap : Yellow will also work!
• Ground BeefSwap: A plant-based product, such as Impossible® meat, should work, but I haven’t tried it. Ground turkey is also a great substitution!
• Taco Seasoning Swap : If you prefer a homemade taco seasoning blend, Cumin, Oregano, Chili Powder, and Smoked Paprika will do! One teaspoon of each.
• Refried Beans Swap : Whole cooked beans will do, or this can be omitted.

How to Make this Beef Quesadilla Recipe:

1. Blend the shredded cheese together if using more than one variety.
2. Melt butter in a large skillet over medium heat. Add tomatoes, bell pepper, onion, and garlic with a pinch of salt and pepper. Cook for 5-7 minutes until slightly tender.
3. Add the ground beef and taco seasoning to the skillet. Use a wooden spoon to break the beef into smaller pieces and mix it into the veggies. Brown the ground beef (this takes about 5 minutes), continuing to break it into smaller pieces as it browns.
4. Stir in the refried beans. Transfer the meat mixture to a large bowl and cover with foil to keep warm.
5. Place a tortilla in the now empty skillet. Sprinkle half a cup of shredded cheese across the top of the entire tortilla. Spoon half a cup of the meat mixture onto one half of the tortilla. Spread it across the cheese over the entire half of the tortilla.
6. Once the cheese is melted on the other half of the tortilla, carefully fold that half onto the beef mixture. Use a spatula to gently press down on top of the folded tortilla. Cook for about two minutes until the bottom is golden brown and crispy.
7. Carefully flip the tortilla. Cook for another two minutes until the bottom side is also golden brown and crispy. Transfer the quesadilla to a cutting board and allow it to cool for about 30 seconds. Use a pizza cutter or sharp knife to cut it in half.
8. Repeat with remaining two tortillas, cheese, and meat mixture.
9. Serve hot and top with sour cream, pico de gallo, guacamole, or your favorite toppings!

Tips for making the best Ground Beef Quesadillas:

1. Use the same skillet to cook the beef mixture AND the quesadillas. First of all, there is no point in dirtying two pans. Secondly, the residual bits of flavor from the beef mixture will latch onto the tortillas, making them that much crunchier and tastier!
2. Use only fresh vegetables. I don’t recommend jarred tomatoes or garlic in this recipe. Jarred tomatoes have a time and place, but I honestly don’t support jarred garlic unless there is literally no other option. Fresh garlic is the way to go!
3. Use a ground beef blend with a lower fat content. This recipe doesn’t require the fat to be drained from the beef mixture, so I recommend using an 80/20 blend at the most. A 90/10 blend is ideal, as well! The majority of the flavor comes from the veggies, seasoning, and cheese, so using a ground beef with a lower fat content won’t greatly affect the flavor!
4. Use refried beans. It may sound odd, but the beans are a delightful creamy binder that helps keep this quesadilla intact. Of course the cheese melts into the beef to hold it together, but the beans add an added layer of flavor and texture! You can use any type you like: fat-free, spicy, refried black beans … it should all work!
5. Don’t skip the lime. A healthy squeeze of lime juice in the beef mixture adds a hit of brightness that brings some balance to this rich beefy and cheesy meal. It’s delicious!
6. Use a blend of cheeses. More cheese, more flavor! The best cheese for quesadillas is your favorite cheese, really. I recommend using half Cheddar, half Pepper Jack cheese for this. If you want less heat, go for Monterey Jack or Colby Jack! And if you’re REALLY wanting an incredibly cheesy quesadillas … use Chihuahua cheese! Queso Chihuahua is a Mexican melting cheese, and it’s soooo creamy, melty, and delicious! You can use it entirely for this quesadilla, or mix it with another cheese. Another great cheese to use is a Mexican blend of shredded cheese. All are great options, so you can’t go wrong!

Other Recipes to try with these Quesadillas:

• Easy Homemade Guacamole
• Fresh Pico de Gallo with Garlic
• Spicy Smashed Black Beans
• Creamy Refried Black Beans

More Tex-Mex and Quesadilla Recipes:

• Chicken Fajita Quesadillas
• Favorite Chicken Quesadillas
• Queso Fundido with Chorizo
• Creamy Tex-Mex Sauce
• Cilantro Lime Sauce
• Small Batch Barbacoa
• Small Batch Spicy Carnitas
• Tex-Mex Chicken Fried Rice
• Crunchy Chicken Tostada Stacks

How to Reheat Quesadillas

Store any leftover quesadillas in an airtight container in the refrigerator for up to three days. You can reheat them in the microwave, but the best way would be to line a baking sheet with parchment paper and reheat them in the oven! 10 minutes at 350 F should do the trick. Reheated quesadillas are the perfect quick lunch (or dinner), and taste amazing.

If you make these beef quesadillas, I would love if you tagged me on Instagram so I could see! And if you have any questions at all, feel free to reach out to me directly so I can help out!

xx Sara