Cheesy Taco Quesadillas
These cheesy taco quesadillas are filled with richly seasoned, caramelized ground beef and layers of melted cheese, then griddled until golden and crisp. Add a new twist to Taco Tuesday with this simple and satisfying meal!
Equipment
- non-stick skillet (for beef mixture)
- griddle or non-stick skillet (for quesadillas)
- cooking spoon
- spatula
- kitchen scissors, pizza cutter, or knife
- cast iron grill press (optional)
Ingredients
- 1 lb ground beef (80/20 or 90/10 recommended)
- 2 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 Tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp red pepper flakes or cayenne (adjust to taste)
- 1 Tbsp tomato paste
- ⅔ cup water
- 12 oz Monterey Jack cheese (freshly shredded preferrably)
- 8 corn tortillas (or flour tortillas, if preferred)
- 1 Tbsp butter (for frying)
For serving:
- shredded lettuce
- diced tomatoes or pico de gallo
- chopped green onions
- sour cream
- guacamole
Instructions
- In a large skillet over medium-high heat, brown the ground beef until fully cooked, breaking it into small crumbles with a wooden spoon. Drain any excess fat.
- Stir in the chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, red pepper flakes, tomato paste, and water. Mix well.
- Bring to a light boil, then reduce heat to low. Cover and simmer for about 30 minutes, stirring occasionally.
- Remove the lid and continue simmering for about 10 minutes, or until the mixture is thickened, glossy, and caramelized. Remove from heat.
- Heat a griddle (or non-stick skillet) over medium heat. Add butter to lightly coat the surface. Place one tortilla on the griddle. Sprinkle a layer of cheese, add a layer of beef, then top with more cheese. Place a second tortilla on top.
- Cook for 2-3 minutes until the bottom tortilla is golden and the cheese begins to melt. Carefully flip with a wide spatula. Continue cooking until the second side is golden brown and the cheese is completely gooey.
- Transfer to a cutting board and repeat with the remaining ingredients.
- Once finished, cut quesadillas into halves or quarters and transfer to serving plates.
- Garnish with a heap of crisp shredded lettuce, sliced tomatoes or a spoonful of pico de gallo, and dollops of sour cream and guacamole. Serve immediately.
Tip: Corn tortillas stay softer than flour; look for edges to slightly crisp and sizzle rather than turn crunchy.
Notes
To store:
- Refrigerate quesadillas in an airtight container for up to 3 days.
To reheat:
- Warm in a skillet for best results.
- Avoid microwaving if possible - it softens the tortillas.
To make-ahead:
- You can prepare the beef ahead of time and assemble when ready to cook.
Nutritional information provided is an estimate only, calculated using online calculators and do not include suggested or optional ingredients. Variations can occur due to ingredient freshness, brands, and measuring techniques.