Ground Beef Quesadillas are one of my favorite “Oh dear, it’s 5:00 PM, and I don’t know what’s for dinner” meals. They’re super fast, can be made with pantry and freezer staples, and are always a hit with the kids (and the adults, too!).

I mean, who doesn’t love a crispy, cheesy, beef quesadilla? This is a meal for all ages to love!

This post was developed in partnership with Ohio Beef. As always, all opinions are our own.

Easy AND Cheesy Ground Beef Quesadillas

Black platter with ground beef quesadilla wedges.

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When it comes to versatility, it doesn’t get much better than the humble quesadilla. This simple concoction of crunchy tortillas and cheese is a vehicle for all sorts of veggies, beans, or meats. It’s acceptable for lunch, dinner, and yes, even breakfast.

Best of all, they can be made in 30 minutes or less.

These Ground Beef Quesadillas are one of our go-tos, because they’re made with ingredients we nearly always have on hand. We use the same filling we use for our ground beef tacos and season it with our favorite homemade taco seasoning.

We like to add diced onions and peppers, but you can throw other veggies in there if you want too! Frozen or canned corn, beans, and wilted spinach all work great! This is a “make do with what you’ve got” kind of meal.

They may be easy, but that doesn’t mean quesadillas can’t be fancied up for a fun Cinco de Mayo dinner. I love to make a variety with different fillings and cheeses, cut them into wedges, then serve them on a big platter for people to grab and taste as they go.

Pair Ground Beef Quesadillas with Black Bean and Corn Salsa, Homemade Guacamole, and Blood Orange Margaritas for a fun and flavor packed dinner.

Slice of quesadilla with ground beef filling and cheese spilling out.

Key Ingredients

Ground beef– You can use 80/20 ground beef or a more lean ground beef if you prefer.
Onions and/or peppers– We love adding sauteed onions and peppers to the filling. You can use any kind of bell pepper. Minis, large peppers, and any color pepper should work fine.
Tomato sauce– Canned tomato sauce and a little water keeps the filling from being too dry.
Homemade taco seasoning– We love making our own seasoning blend, but you can use store bought taco seasoning if you prefer. Our family doesn’t find the seasoning too spicy, but if you’re very sensitive to heat, you might want to reduce the amount to 1 1/2 Tablespoons.
Butter- Buttering the pan will give you the best crispy, browned crust!
Large flour tortillas– Look for big, burrito sized tortillas.
Shredded cheese- We highly recommend using Chihuahua cheese for quesadillas. It has a mild flavor and the BEST creamy, melty texture. Monterey Jack and Mexican shredded cheese are also good options.

Large flour tortillas, chihuahua cheese, tomato sauce, taco seasoning, butter, peppers, onion, and ground beef.

How to Make Ground Beef Quesadillas

For years, I made quesadillas by placing a tortilla in a skillet, covering it in toppings, then placing another tortilla on top. Then I attempted to flip the whole darn thing at one time. Fillings always exploded everywhere. It was, quite literally, a hot mess.

The solution is so simple, I feel silly I didn’t figure it out sooner. Instead of trying to flip a giant quesadilla, we just fold it in half. *crowd goes wild*

Here’s how we get crispy, golden, perfectly melty quesadillas every time:

Step 1: Make the filling. Heat olive oil in a saute pan over medium high heat. Add the beef, spreading it out into smaller chunks across the pan. Cook for 2-3 minutes or until browned on the bottom. Stir, then add the onions and peppers and continue to saute until softened. Stir in taco sauce, tomato seasoning, and water, then remove to a plate.

Saute pan with ground beef, onions, and peppers.

Sauteed ground beef, peppers, and onions with taco seasoning and tomato sauce.

Step 2. Make quesadillas. Melt butter in a skillet, then add the tortillas. Add cheese and heat until just starting to melt. Add the filling to just one side, then fold the other half over the beef, using a spatula to press the two sides together. Cook an additional 1-2 minutes, or until the bottom is browned, then flip and cook another 1-2 minutes to fully brown the other side.

Shredded cheese melting on top of a flour tortilla in a pan.

Ground beef filling layered on half of a cheesy tortilla.

Step 3: Keep quesadillas warm. Place cooked quesadillas on a wire rack in a 200 degree oven to keep warm. Repeat first two steps with remaining tortillas and filling.

Wooden spatula flipping one side of a quesadilla over the other.

Browned and crispy ground beef and cheese quesadilla.

Make Ahead and Storage Tips

Quesadillas are actually a pretty great make ahead dinner. The filling can be made up to 2 days in advance and stored in the fridge. You can also cook the quesadillas in advance, cool, then store them in an airtight container in the fridge.
Reheat leftover or make ahead quesadillas in a 325 degree oven for 8-10 minutes.
Alternatively, reheat individual quesadillas in a hot skillet with a thin layer of cooking spray or oil for about 2 minutes a side.

What to Serve with Ground Beef Quesadillas

Our favorite dipping sauce for these quesadillas is the avocado sour cream dressing used in this Shrimp Taco Salad. It’s also excellent with the cilantro lime ranch from this Tomato and Corn Chopped Salad (which would also make an excellent side dish).

We also love to make a quick dip out of sour cream, lime juice, and cilantro. Of course, quesadillas also pair well with traditional Mexican side dishes like refried beans, salsa, and guacamole.

Stack of sliced ground beef quesadillas.

FAQs

What cheese is best for quesadillas?

There’s not one right answer to this question, but I always recommend picking a good melting cheese. Cheddar, pepper jack, and Monterey Jack are all great options, but my go-to is Mexican Chihuahua cheese. If you want a quesadilla that tastes just like the ones you get from your favorite Mexican restaurant, that’s the cheese for you!

Should I use butter or oil for quesadillas?

The truth is you can use either. If you want an extra crispy quesadilla, vegetable oil is the way to go.

If you like a richer, more flavorful tortilla, use butter (this is our preference).

How do you make ground beef quesadillas crispy?

If you love a crispy edge, be sure your skillet is greased with oil or butter and cook over medium high heat.

For even more crispiness, spread the cheese all the way to the edge, and, after folding the quesadilla, use your spatula to squeeze some of the cheese out the sides, turning it golden brown and crispy.

How to keep quesadillas from getting soggy

Stack cooked quesadillas on a cooling rack on top of a baking sheet in a 200 degree oven. This keeps the quesadilla warm and prevents the underside from getting soggy.

Can I make a big batch of quesadillas at once?

An electric griddle is a great way to cook multiple quesadillas at once.

Ground beef quesadilla being dipped into a sour cream dip.

More Beef Recipes and Substitutions

Beef is one of our go-tos for quick and budget friendly meals, and we especially love it for Taco Tuesday! Be sure to also try our Walking Tacos, Ground Beef Tacos, and Crock Pot Barbacoa Tacos!

One of the best things we’ve done for both our budget and convenience is split a side of beef with friends! You can read more about buying a side of beef here. We LOVE having ground beef and other cuts readily available in our freezer. To thaw beef safely, just put it in the refrigerator to thaw for 12 hours.

Don’t have ground beef on hand? Quesadillas are the perfect meal to experiment with! Try using Slow Cooker Shredded Beef, Marinated Skirt Steak, or find more affordable beef cuts here.

For more beef recipes and information about beef farming, animal care, and nutrition, visit OhioBeef.org.