Name: Beef and Cheese Quesadillas
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Mexican-American
Ingredients: 1 lb (450g) ground beef (80/20 preferred); 1 packet (about 2-3 Tbsp) taco seasoning (or homemade: 1 Tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp salt, ¼ tsp pepper); ½ cup water (if using packet seasoning); 1 small onion, finely diced (optional, for extra flavor); 2-3 cups shredded Mexican cheese blend (cheddar, Monterey Jack, etc.); 4 large flour tortillas (8-10 inch); 1-2 Tbsp oil or butter (for cooking); Optional extras: diced bell peppers, black beans, jalapeños, sour cream/salsa for serving

These Beef and Cheese Quesadillas feature seasoned ground beef, gooey melted cheese, and crispy golden tortillas for a quick, flavorful Mexican-inspired meal that’s perfect for busy weeknights or casual gatherings.

Why You’ll Love This Recipe

As an experienced chef, I adore this recipe because it’s incredibly forgiving and family-friendly—kids love the cheesy, beefy goodness while adults appreciate the bold taco-like flavors without much effort.

It comes together in under 30 minutes using pantry staples, delivers restaurant-quality crispiness at home, and feels indulgent yet satisfying. The seasoned beef stays juicy, the cheese melts perfectly into every bite, and you can customize it endlessly.

It’s versatile for lunch, dinner, snacks, or even game-day eats, and cleanup is a breeze with just one skillet. Once you try these, they’ll become your go-to comfort food craving fixer!

Yield: 4 serves

Beef and Cheese Quesadillas

Crispy tortillas stuffed with seasoned ground beef and melty cheese—quick, cheesy, and irresistibly delicious!

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 35 minutes

Ingredients

1 lb (450g) ground beef (80/20 preferred)
1 packet (about 2-3 Tbsp) taco seasoning (or homemade: 1 Tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp salt, ¼ tsp pepper)
½ cup water (if using packet seasoning)
1 small onion, finely diced (optional, for extra flavor)
2-3 cups shredded Mexican cheese blend (cheddar, Monterey Jack, etc.)
4 large flour tortillas (8-10 inch)
1-2 Tbsp oil or butter (for cooking)
Optional extras: diced bell peppers, black beans, jalapeños, sour cream/salsa for serving

Instructions

Grab a large skillet and heat it over medium-high—add a drizzle of oil if your beef is lean. Toss in the ground beef and break it up with a wooden spoon like you're making magic happen! Cook for 5-7 minutes until browned and no pink remains. Drain excess fat if it's pooling.
If using onion (highly recommend for sweetness!), add the diced onion now and sauté for 2-3 minutes until softened and fragrant.
Sprinkle in your taco seasoning (or homemade mix), stir everything together so the beef gets coated in those yummy spices, then pour in the water.
Let it simmer for 3-5 minutes, stirring occasionally, until the mixture thickens and the flavors meld into taco perfection. Taste and adjust salt/spice if needed—then set aside to cool slightly (this prevents soggy tortillas!).
While the beef chills a bit, get your assembly station ready: lay out the tortillas, have a big pile of shredded cheese, and warm another large skillet or griddle over medium heat.
Lightly butter or oil one side of a tortilla (the outside for extra crisp!) and place it butter-side down in the pan.
Sprinkle a generous handful of cheese over half the tortilla—this is your melty glue! Add a scoop of the seasoned beef on top, then another layer of cheese. Fold the empty half over to create a half-moon shape.
Cook for 2-3 minutes per side, pressing gently with a spatula, until the tortilla turns golden-brown and crispy, and the cheese is ooey-gooey melted inside. Flip carefully!
Repeat with the remaining tortillas and filling—keep finished quesadillas warm in a low oven if you're making a batch.
Slice each quesadilla into wedges with a pizza cutter, serve hot with your favorite dips like sour cream, salsa, guacamole, or pico de gallo, and watch everyone devour them with big smiles!

Notes

These are best enjoyed fresh and hot for maximum crispiness. If the cheese doesn't melt fully, cover the pan briefly with a lid. Always use medium heat to avoid burning. Great for meal prep—make the beef ahead!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 493Total Fat 23gSaturated Fat 8gUnsaturated Fat 15gCholesterol 102mgSodium 443mgCarbohydrates 30gFiber 2gSugar 1gProtein 36g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use medium heat when cooking the quesadillas to get that perfect golden crisp without burning the tortillas—too high and they’ll char before the cheese melts.
Layer cheese on both the top and bottom of the filling to “glue” the tortilla halves together and prevent spilling.
Don’t overfill; a thin even layer ensures even cooking and easy flipping.
For extra crispiness, lightly brush the tortillas with oil or butter before cooking.
Let the beef mixture cool slightly before assembling so it doesn’t make the tortillas soggy.
Cook in batches and keep finished quesadillas warm in a low oven (200°F) to serve everyone hot.
Drain excess fat from the beef for a less greasy result, but leave a little for flavor.

Ingredients Notes

Ground beef: Opt for 80/20 or 85/15 lean-to-fat ratio for juicy, flavorful results without being too greasy—extra lean can dry out. Taco seasoning: A packet works great for convenience, but homemade (chili powder, cumin, garlic powder, etc.) lets you control salt and spice levels.

Flour tortillas: Use burrito-size (8-10 inch) for hearty portions; they crisp up beautifully and hold the filling well—corn tortillas work but are more fragile. Shredded cheese: A Mexican blend (cheddar, Monterey Jack, etc.) melts smoothly and adds great flavor—pre-shredded is fine, but freshly grated melts even better without anti-caking agents. Optional add-ins like onions, bell peppers, or beans: These bulk it up and add texture/nutrition; sauté them with the beef for deeper flavor.

Variations and Substitutions

Make it spicier by adding diced jalapeños, chipotle powder, or hot sauce to the beef mixture. For a veggie boost, mix in black beans, corn, sautéed bell peppers, or onions. Swap ground beef for ground turkey or chicken for a lighter version.

Use a different cheese like pepper jack for heat, queso fresco for authenticity, or cheddar for sharpness. Go gluten-free with corn tortillas or gluten-free flour ones. For a breakfast twist, add scrambled eggs. Turn it into sheet-pan quesadillas for feeding a crowd by layering on a baking sheet and baking. Or make mini versions with smaller tortillas for appetizers.

Storage Options

Store leftover cooked quesadillas in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat for crispiness (best method) or microwave for 1-2 minutes (softer texture). Freeze assembled but uncooked quesadillas wrapped individually in foil for up to 2 months—cook from frozen, adding a few extra minutes. Freeze cooked ones too, but re-crisp in a skillet after thawing.