Easy Ground Beef Quesadillas

three slices of beef quesadilla stacked.

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These Easy Ground Beef Quesadillas are a simple and easy recipe using ground beef. Juicy ground beef crumbles are seasoned to perfection, then layered with melty cheese in a perfectly golden, crisped tortilla. Add toppings, if desired. The whole family is sure to love!

Prep Time10

Cook Time20

Total Time30

Servings:

Calories: 404kcal

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.

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.

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.

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!

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