Cheesy Beef Quesadillas

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New Year is just few days away and this is my last recipe for this year.If you are throwing a bash to ring in the new year and looking for some inspiration for entertaining, I have got you covered with these Cheesy Beef Quesadillas.

These Cheesy Beef Quesadillas are rich, festive, packed with bold, vibrant flavors and can turn any party into a true fiesta. These are also perfect for Taco Tuesday or a quick, easy, and simple dinner any day of the week!
What is a Quesadilla?

Originated in Mexico, quesadilla in its most basic form is a grilled crispy tortilla that is filled with meat or vegetables along with plenty of melted cheese.

Well-seasoned ground beef, lots of gooey melted cheese and a crispy golden brown exterior-each bite is an explosion of flavor. Though they are good on their own, you can serve them hot and crispy with guacamole and simple tomato salsa for a complete Mexican meal.
If you are looking for more such delicious healthy Breakfast recipes, you can also check my Extra Notes
  • You can fill these quesadillas with ground chicken, shredded chicken or with only vegetables. Got leftover rotisserie chicken or some steak from last night? You can also use them in the quasedillas. The possibilities are endless.
  • The filling can be made in advance and can be stored in the refrigerator for 3-4 days and the quesadillas can be assembled right before cooking.
  • Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 175 degrees Celsius for about 10 minutes or until heated through.

If you make this recipe, I would love to know how it turned out! Please let me know by leaving a comment below.

    For the Beef Filling
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 3 cloves of garlic, minced
  • 400g ground beef
  • 1 red bell pepper, diced
  • 1/2 cup corn kernels (frozen or can drained)
  • Salt, to taste
  • 1 teaspoon cumin powder
  • 1 teaspoon paprika powder
  • 1/2 teaspoon black pepper powder
  • 2 tablespoon tomato puree/tomato paste
  • 1/2 cup water or Low Sodium Beef Stock

  • For the Quesadillas
  • 6 8-inch Flour Tortillas
  • 2 tablespoons vegetable oil
  • 3 cups shredded Cheddar cheese
  • Tomato Salsa, for serving
  • Guacamole, for serving

  1. Heat olive oil in a skillet over medium heat. Add onions and cook for 3-4 minutes until soft and translucent.
  2. Add the garlic and cook for 1 minute.Then, add the ground beef, breaking into small pieces and stirring occasionally, until the beef is no longer pink and is browned all the way through for about 8-10 minutes.
  3. Then, add in the diced bell pepper, the cumin powder, the paprika powder,salt, black pepper.
  4. Add the tomato puree and fry with the beef for a few minutes. Deglaze the pan with 1/2 cup water/low sodium beef stock and allow it to simmer for 5 minutes. Add in the corn kernels.
  5. Once the beef is fully cooked, remove from heat and transfer to another plate.
  6. If you're using the same pan that you used for cooking the ground beef, wipe out the excess oil before greasing and cooking the quesadillas.
  7. Brush one side of each of the tortilla with olive oil and place the oil side down. On the other side, add in the cheese, then distribute the beef and then some more cheese on top of the beef, fold in half and cook it for a few minutes each side until it is crispy and golden outside and the cheese has melted (carefully watch to ensure they don't burn).
  8. Repeat the process with the remaining tortillas.
  9. To serve: Slice tortillas in half or thirds and serve with tomato salsa, guacamole or your favorite dipping sauce.


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