Ground Beef Quesadillas

5 from 6 votes

Ground Beef Quesadillas are loaded with seasoned beef, crisp corn, sweet bell pepper, gooey cheese, and golden, crispy tortillas. Every bite is delicious!

Prep Time25

Cook Time15

Total Time40

Course: Dinner, Lunch

Cuisine: American, Mexican

Keyword: ground beef quesadilla, ground beef quesadillas

Servings: quesadillas

Author: Chelsea Lords

Cost: $8.46

Equipment

Large skillet

Ingredients

6 flour tortillas see note 1
1 tablespoon olive oil
1/2 large onion diced
1 red bell pepper diced
1/4 cup chicken stock or broth or water
1 (1-ounce) packet taco seasoning see note 2
2 tablespoons tomato paste
1 pound ground beef lean, 93/7
1-1/2 teaspoons minced garlic
1 cup frozen corn
1/2 cup finely chopped cilantro
3 cups sharp Cheddar cheese or Monterey Jack, combo of both is my fave—see note 3
Serving suggestions see note 4, (more serving suggestions in blog post)

US - Metric

Instructions

If using uncooked tortillas, warm them in a skillet according to package directions and set aside. (These tortillas need to be cooked through before assembling quesadillas regardless of what cooking method (skillet or air fryer) is used.) If using already cooked tortillas, no prep is needed. Dice onion and red pepper. Finely chop cilantro. Shred cheese.
Heat olive oil in a large skillet over high heat. Add the onion and red pepper, sautéing for 3–5 minutes until golden. Push veggies aside and add ground beef to the center. Sear, crumble, and brown the beef. Drain grease if needed. Reduce heat to medium, then add seasoning mix, tomato paste, water, and garlic. Stir for 1–3 minutes until fragrant. Remove from heat, add frozen corn and cilantro, and mix well.
Divide cheese and meat filling among 6 tortillas. On one side of each tortilla, sprinkle 2 tablespoons of cheese, add 1/2 cup ground beef, and top with another 2 tablespoons of cheese. Fold and press together.
Skillet Method: Brush both sides of the quesadillas with oil or use cooking spray. Place 2 quesadillas in a dry, non-stick skillet over medium-low heat. Cover and cook for 2–3 minutes until golden and crispy. Uncover, flip, and press lightly with a spatula to seal. Cook another 2–3 minutes until the filling is melted and tortillas are browned. Keep heat low to ensure the cheese melts before the tortillas brown. Repeat with remaining quesadillas. (see note 5).
Air Fryer Method: Stick toothpicks through the edges of the quesadillas and generously spray both sides with cooking spray. Place 2 quesadillas in the air fryer, ensuring they have space. Cook at 350°F for 6–8 minutes, flipping halfway through until crisp and golden, and the cheese is melted (see note 6). Press the quesadillas together before flipping to seal the edges. Carefully remove from the air fryer and let cool for a few minutes before cutting and serving. Repeat with remaining quesadillas (see note 5).
Once quesadillas are cooked, cut into wedges and serve with guacamole, sour cream, salsa. etc. Enjoy!

Video

Notes

Note 1: I love these unbaked tortillas by TortillaLand® (not sponsored). They are generally found in the refrigerated section of the grocery store near the cheese. They have the best flavor! But any flour tortillas will work.

Note 2: Taco seasoning packets vary in spice and flavor. I recommend McCormick® and Old El Paso® mild packets or use a homemade taco seasoning blend:

1 tablespoon ground chili powder, 1 teaspoon EACH: ground cumin, paprika, 1/2 teaspoon EACH: onion powder, garlic powder, dried oregano, fine sea salt, and pepper.

Note 3: I recommend freshly shredding your own cheese to avoid waxy quesadillas. I like sharp or extra-sharp Cheddar for maximum flavor, and love combining Cheddar with Monterey Jack—delish!

Note 4: Serving suggestions: sour cream, cilantro, salsa, guacamole, and/or lime.

Note 5: Air fryer timings for quesadillas may vary by brand, so adjust for your model. After the initial use, the air fryer and skillet will cook subsequent batches faster as they retain heat.

Storage: Store quesadillas (uncooked) in the fridge for up to 5 days. Cook them straight from the fridge, adding a minute or 2 on cook time. Once cooked, these quesadillas are best enjoyed promptly and don’t store well.

Nutrition