Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Servings: 6
Crispy, super cheesy, and flavorful ground beef quesadillas. These are the best quesadillas you’ll ever make! Enjoy these delicious cheesy ground beef quesadillas with fries or wedges.
2 tablespoons Olive Oil, or as needed
6 8-inch Flour Tortillas
1/2 c/125ml Water or Low Sodium Beef Stock
1 pound/500 grams Lean Ground Beef
2 teaspoons each: Paprika, Cumin
1 teaspoon each: Garlic Powder, Oregano, Salt
1 heaped tablespoon Tomato Puree (Tomato Paste in the US)
1/2 teaspoon each: Onion Powder, Cayenne Pepper,
Olive Oil, as needed
1/4 teaspoon Black Pepper
1 small White Onion, finely diced
1.5 c/150 grams Cheddar, shredded
1.5 c/150 grams Monterey Jack, shredded
1 c. Pickled Jalapenos, sliced (optional)
1/2 can Black Beans, rinsed
1 small Red Pepper (bell pepper), finely diced
HOW TO MAKE CHEESY GROUND BEEF QUESADILLAS
Step 1: Place 2 tsp paprika & cumin, 1 tsp garlic powder, oregano & salt, 1/2 tsp onion powder & cayenne pepper, and 1/4 tsp black pepper in a small bowl. Mix well and set aside.
Step 2: Heat the olive oil in a pan. Once hot, add the onion and red pepper and cook over medium heat until tender, scraping the pan. Then, add the beef and break it up into chunks using a wooden spoon. Once the beef is no longer pink, stir in the spices and mix everything well.
Step 3: To the pan, add 1 tbsp of tomato puree/paste. Continue to cook for a couple of minutes. Pour in half a cup of water or low-sodium beef stock. Scrape the pan and stir in half a tsp of the cornstarch or cornflour (or 2 to 3 tbsp liquid without cornstarch/cornflour). Next, add half a can of black beans. Let everything simmer for about 5 minutes, stirring often.
Step 4: Take the pan off the heat when done and transfer the beef mixture into a bowl. Let it rest until not steaming.
Step 5: In the meantime, wipe the pan clean using paper towels.
Step 6: Brush one side of the tortilla wrap with oil. In the pan, lay the tortilla, oil-side down. Sprinkle with 14 c. of cheese and top with half c of the beef, then top with a couple of jalapenos (optional). On top, sprinkle with 1/4 c. of cheese. Fold the tortilla and do the same with the next tortilla. Adjust the heat to medium and cook the quesadillas for a couple of minutes per side until golden.
I use lean beef. If not using lean beef or there is no excess grease in the pan, take the beef out before adding the spices.
Using cornstarch is optional. Add half tsp of cornstarch with half a cup of liquid and let it simmer until thickened. Or add liquid as needed if not using cornstarch for juicy beef.
For this recipe, you can use other varieties of cheeses. Mix the cheeses before assembling the quesadillas.
To prevent soggy quesadillas, make sure to allow the filling to cool before adding it to the tortillas.
Keep the quesadillas warm while cooking the rest. Place the cooked quesadillas in the oven at a low temperature.
Amount Per Serving: Calories 587, Calories from Fat 285, Fat 31.67g49%, Saturated Fat 14.132g71%, Trans Fat 0.835g, Polyunsaturated Fat 2.34g, Monounsaturated Fat 11.805g, Cholesterol 104mg35%, Sodium 779mg32%, Potassium 698mg20%, Carbohydrates 38.6g13%, Fiber 4.6g18%, Sugar 3.61g4%, Protein 37.57g75%, Vitamin A 1325IU27%, Vitamin C 22.5mg27%, Calcium 447mg45%, Iron 4.62mg26%
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