Ground Beef Quesadillas
Craving a meal that's both simple and satisfying? These Ground Beef Quesadillas come together in just 30 minutes, making them the perfect family-friendly dish.
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Servings: 4 large quesadillas
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Ingredients:
- 1 lb lean ground beef
- 1 onion, finely diced
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- 4 large (burrito-sized) tortillas
- 2 tablespoons butter
- 2 cups shredded cheese (cheddar, mozzarella, or your favorite variety)
Instructions:
- Cook the Beef and Onions:
Heat a large skillet over medium heat. Add the ground beef and diced onion, breaking apart the meat as it cooks. Stir occasionally until the meat is fully browned. Drain any excess grease or liquid, then return the mixture to the skillet. - Season the Beef:
Stir in the chili powder, oregano, salt, garlic powder, and cumin. Cook for another 2-3 minutes to let the flavors meld. Remove from heat and set aside. - Assemble the Quesadillas:
Reduce heat to medium-low. Add 1 tablespoon of butter to the skillet. Place a tortilla in the pan, and sprinkle ½ cup of cheese evenly over the whole surface of the tortilla. Add a layer of the cooked beef mixture over half of the tortilla. - Cook the Quesadilla:
Cook the tortilla for about 2-3 minutes, or until the cheese starts to melt and the bottom is golden brown. Carefully fold the tortilla over the filling. Flip the quesadilla and cook for an additional 2-3 minutes, or until both sides are crisp and golden brown. - Repeat and Serve:
Repeat the process with the remaining tortillas and filling. Once cooked, slice each quesadilla into thirds (triangles) using a knife or pizza cutter. Serve immediately and enjoy!
Recipe Tips:
Storing Leftovers:Store any leftover quesadillas in an airtight container in the fridge for up to 4 days. Freezing:
For long-term storage, you can freeze cooked quesadillas or assemble them and freeze before cooking:
- To freeze cooked quesadillas: Let them cool completely, then wrap tightly in plastic wrap and foil. Store in the freezer for up to 2 months.
- To freeze uncooked quesadillas: After cooking and cooling the beef mixture, assemble the quesadillas. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months.
To reheat frozen quesadillas, thaw overnight in the fridge and warm in a skillet. Alternatively, you can heat them in the microwave for faster thawing. Scaling the Recipe:
If you need to make more or fewer quesadillas, you can easily double or halve the recipe. You can also use large burrito-sized tortillas folded in half, or opt for smaller tortillas to make 8 mini quesadillas instead of 4 large ones.