BEEF & CHEESE QUESADILLAS

Crispy, golden tortillas filled with savory seasoned beef and melted gooey cheese—these beef & cheese quesadillas are the perfect blend of flavor and texture. Great as a quick lunch, dinner, or appetizer, they’re easy to make and always a hit with kids and adults alike. Serve them with salsa, sour cream, or guacamole for the full experience.

INGREDIENTS

1 lb diced beef chuckrolls or ground beef

1 tbsp olive oil

½ small onion, finely chopped

2 cloves garlic, minced

1 tsp chili powder

½ tsp ground cumin

½ tsp smoked paprika

¼ tsp salt (or to taste)

¼ tsp black pepper

½ cup tomato sauce or taco sauce (optional, for extra flavor)

2 cups shredded cheese (Mexican blend, cheddar, or Monterey Jack)

4 large flour tortillas (10-inch)

Butter or oil for greasing the pan

Optional toppings: sour cream, salsa, guacamole, pickled jalapeñ

INSTRUCTIONS

  1. Cook the beef: In a skillet, heat olive oil over medium heat. Add onions and cook until soft (about 3 minutes). Stir in garlic and cook for 30 seconds. Add ground beef, breaking it apart, and cook until browned and fully cooked. Drain excess fat.
  2. Season the meat: Stir in chili powder, cumin, paprika, salt, pepper, and tomato or taco sauce (if using). Simmer for 3–4 minutes until the mixture thickens slightly. Remove from heat.
  3. Assemble the quesadillas: Lay a tortilla flat and sprinkle cheese on one half. Spoon an even layer of the beef mixture over the cheese, then top with more cheese. Fold the tortilla in half to form a half-moon shape.
  4. Cook the quesadillas: Heat a skillet or griddle over medium heat and lightly grease with butter or oil. Cook each quesadilla for 2–3 minutes per side until golden brown and the cheese is fully melted.
  5. Slice & serve: Remove from heat, let rest for 1–2 minutes, then cut into wedges. Serve warm with your favorite dipping sauces and toppings.