4.7 from 9 votes
Ground Beef Quesadillas
These Ground Beef Quesadillas are a simple and hearty meal that the whole family will love! Juicy ground beef crumbles are seasoned to perfection, then layered with melty cheese in a perfectly golden, crisped tortilla. Enjoy as-is or customize with your favorite add-ins and toppings!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 404 kcal
Course:
Lunch , Dinner
Cuisine:
Mexican , Tex-Mex
Ingredients
- 1 pound lean ground beef
- 1 onion finely diced
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 4 large tortillas burrito sized
- 2 tablespoons butter
Instructions
- Heat a large skillet over medium heat. Add the ground beef and onion to the skillet and stir frequently, breaking apart the meat as you stir. Continue to cook until the meat is no longer pink, then drain any excess grease or moisture and return to pan.
- Add the chili powder, oregano, salt, garlic powder and cumin and stir into the meat simmering for 2-3 minutes. Remove from skillet and set aside.
- Reduce heat to medium-low. Melt 1/2 tablespoon of butter in the skillet. Lay a burrito sized tortilla down and sprinkle 1/2 cup of cheese over the entire tortilla. Then add meat evenly over half of the tortilla.
- Allow the quesadilla to cook until the cheese is starting to melt and the underside is golden brown, about 2-3 minutes. Then fold the tortilla over and remove if golden brown. If the outside of the quesadilla is not browned and crispy, continue to cook until it is lightly browned and crispy, then flip and finish cooking the top side until golden brown.
- Repeat with remaining tortillas until you have 4 large quesadillas. Once done, cut the quesadillas into thirds (3 triangles) with a knife or pizza cutter. Serve immediately.
Cup of Yum
Notes
- Substitutions:
- How to Store: Leftover beef quesadillas can be stored in an airtight container in the fridge for up to 4 days.
- How to Freeze: For longer storage, you can cook and freeze the quesadillas OR assemble them and freeze before cooking.
- How to Reheat: Thaw overnight in the fridge if frozen, then warm in a skillet until heated through. For quicker thawing, heat in the microwave!
- How to Scale: You can use large burrito-sized tortillas folded in half OR use this same recipe to make 8 smaller quesadillas using standard-sized tortillas. Additionally, you can double or halve the recipe depending on how many you plan to serve. Do what works best for you!
- To cook and freeze: Follow the instructions as directed, then let the quesadillas cool completely. Wrap them tightly in plastic wrap and foil and freeze for up to 2 months.
- To freeze before cooking: Cook and cool the ground beef, then assemble the quesadillas. Once assembled, wrap them tightly in plastic wrap and foil and store in the freezer for up to 2 months.
Nutrition Information
Serving
1large quesadilla
Calories
404kcal
(20%)
Carbohydrates
33g
(11%)
Protein
30g
(60%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
85mg
(28%)
Sodium
858mg
(36%)
Potassium
526mg
(15%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
257IU
(5%)
Vitamin C
2mg
(2%)
Calcium
113mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 404
% Daily Value*
| Serving | 1large quesadilla | |
| Calories | 404kcal | 20% |
| Carbohydrates | 33g | 11% |
| Protein | 30g | 60% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 85mg | 28% |
| Sodium | 858mg | 36% |
| Potassium | 526mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 257IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 113mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.