Ground Beef Quesadillas

4.62 from 13 votes

These cheesy ground beef quesadillas are tasty and simple to make! With the crazy, chaotic world that we live in nowadays, it's so nice to have a reliable recipe that you know is going to knock it out of the park, every single time!

Prep Time30

Cook Time30

Total Time1

Course: Appetizer, Dinner, Lunch

Cuisine: Mexican

Keyword: Beef and Cheese Quesadillas, ground beef quesadillas, Ground Beef Recipes, Quesadillas, Quesadillas Recipes

Servings: Quesadillas

Calories: 630kcal

Author: Great Grub, Delicious Treats

Ingredients

1 ½ pound lean ground beef
1 cup onions, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon pepper
½ teaspoon salt
¼ teaspoon red pepper flakes
10 ounce Rotel®, drained (I used about ½ of can)
2 tablespoons diced jalapenos
15 ounce black beans, drained, rinsed
3 cups Monterey Jack cheese, shredded
3 cups sharp cheddar cheese, shredded
8 flour tortillas, burrito size (about 8 inch)
2 tablespoons butter, divided
Optional: sour cream, green onions, cilantro, avocado

Instructions

In a large frying pan or skillet, cook ground beef with onions over medium heat until there is no pink and onions are translucent. Add garlic and cook for another minute or two.
Drain grease, return to pan.
Add cumin, salt, pepper, red pepper flakes and jalapenos, half a can of Rotel® and black beans into meat mixture, stir.
Continue cooking over medium heat until heated through.
Using a large frying pan, melt 1 tablespoon of butter over medium heat.
Place one tortilla in pan, add Monterey Jack cheese, then 3-4 tablespoons of meat mixture, followed by cheddar cheese on one half of tortilla.
Fold in half and cook over medium heat until browned, then flip and brown the other side. Repeat with the remaining ingredients until all quesadillas are cooked.
Cut each quesadilla in half or thirds, garnish with sour cream, sliced green onions, cilantro and avocado slices, optional.

Notes

Storage

Refrigerate for up to 3 days in an airtight container.
Wrap individual quesadillas in plastic wrap and freeze for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag.
Defrost overnight if frozen. Then, microwave at 1-minute intervals until heated through.

Tips

I recommend using flour tortillas for this recipe. Corn tortillas have a nice flavor, but they tend to break when used in this way.
Stop cooking the ground beef as soon as it's no longer pink. Overcooking it will make it tough and rubbery.
Flip your tortilla just one time if possible. This gives the filling plenty of time to get melty as the outside browns.
Always wash your hands after handling hot peppers and never touch your face.

Nutritional values are approximate.

Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.

Nutrition