Ingredients
For the Ground Beef Filling
- 1/2 tablespoon olive oil
- 1 pound extra lean ground beef
- 1 teaspoon chili powder
- 1 teaspoon ground chipotle chili pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cayenne pepper
- 1 tablespoon tomato paste
- 2 tablespoons unsalted beef stock or broth (or low sodium/regular)
For the Quesadillas
- 12 ounces (about 3 cups) shredded cheese blend (cheddar, Monterey Jack, pizza mozzarella preferred)
- 6 flour tortillas (7 to 8 inches in diameter each)
- 2 tablespoons vegetable oil (about 2 teaspoons per batch, to grease pan)
For Serving (Optional)
- Salsa
- Guacamole
- Sour cream
Instructions
- Preheat Oven – Preheat your oven to 200°F (93°C) to keep the cooked quesadillas warm while you make all the batches.
- Cook the Ground Beef – Heat olive oil in a large non-stick frying pan over medium heat. Add ground beef, chili powder, chipotle chili pepper, oregano, cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Cook, breaking the meat into small pieces and stirring occasionally, until beef is fully cooked and browned, about 8–10 minutes.
- Add Tomato Paste and Broth – Stir in the tomato paste and beef stock/broth. Cook for 1–2 minutes, then remove beef mixture to a bowl. Drain excess grease if necessary.
- Assemble Quesadillas – Distribute about 8 ounces (2 cups) of shredded cheese evenly among the tortillas, placing cheese on one side of each. Layer the cooked ground beef mixture over the cheese, then top with the remaining 4 ounces (1 cup) of cheese. Fold tortillas over to create a half-moon shape.
- Cook the Quesadillas – Heat about 2 teaspoons of vegetable oil in a non-stick pan over medium-low heat. Place two quesadillas in the pan. Cook for about 2 minutes on the first side, then flip and cook another 2 minutes, until golden brown and the cheese is melted. Adjust heat as needed to prevent burning.
- Keep Warm and Repeat – Transfer cooked quesadillas to a sheet pan and place in the preheated oven to keep warm. Wipe out pan and cook the remaining quesadillas in batches, adding more oil between batches as needed.
- Serve – Once all are cooked, cut each quesadilla in half for 12 pieces total. Serve warm with salsa, guacamole, and/or sour cream as desired. Enjoy!
- Storing Leftovers – Any leftovers should be stored in an airtight container in the refrigerator for 3–4 days. Reheat before serving.
Notes
- You can use homemade taco seasoning instead of the individual spices.
- Use your favorite cheese combination for the filling.
- Adjust the heat in the beef filling by increasing or omitting the chipotle and cayenne.
- If you prefer, use corn tortillas for a gluten-free version.
- Great for meal prep — just reheat in a pan or oven for the best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Halal
Nutrition
- Serving Size: 1 piece
- Calories: 227
- Sugar: 1g
- Sodium: 290mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0.4g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 44mg