Description

If you’re looking for a quick, savory, and cheesy dinner, this Cheesy Beef Quesadillas recipe is the answer. With seasoned ground beef, gooey melted cheese, and a crispy tortilla shell, it’s a delicious meal that takes only 20 minutes to prepare. Perfect for busy weeknights or casual get-togethers, this recipe serves up to 4 people and will leave everyone satisfied. Here’s how to make these easy, cheesy quesadillas!

Ingredients

1 pound ground beef
1 tablespoon garlic paste
1 teaspoon onion powder
1 teaspoon salt
8 ounces tomato sauce, with basil, garlic, and oregano
½ teaspoon red pepper flakes (optional)
2 tablespoons butter, divided
8 (10-inch) flour tortillas
4 ½ cups Colby jack cheese, shredded

Instructions

In a large skillet over medium heat, add the ground beef. Cook until it is no longer pink. Drain the grease and return the beef to the skillet.
Continue to cook the beef until browned. Add the garlic paste, onion powder, salt, tomato sauce, and red pepper flakes (if using). Stir well to combine.
In a separate large skillet over medium-low heat, add ½ tablespoon of butter and allow it to melt.
Place a tortilla in the skillet. Add a layer of cheese, followed by the beef mixture, and then more cheese. Place another tortilla on top and spread butter over the top tortilla.
Flip the quesadilla over and continue cooking until the cheese has melted and the tortilla is golden brown and crispy.
Repeat the process for each quesadilla, using the remaining ingredients.

Notes

Serving Tips:

Serve Cheesy Beef Quesadillas with a side of salsa, sour cream, or guacamole for added flavor.
Pair them with a fresh salad or Mexican rice for a complete meal.
For a fun twist, serve them with a variety of hot sauces to cater to different spice preferences.

Storage Tips:

Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
To reheat, place the quesadilla in a skillet over medium heat for a few minutes on each side, or microwave for 30-60 seconds.
For freezing, wrap the quesadillas tightly in foil or plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight before reheating in a skillet or microwave.