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★ Why You'll Love this Recipe ★
Quick and Easy Dinner
Ground beef quesadillas come together fast, making them the perfect choice for busy weeknights. With simple ingredients and minimal prep, you can have a hot, satisfying meal on the table in under 30 minutes.
Flavor That Packs a Punch
Seasoned with smoky Chipotle spices, these quesadillas are anything but bland. The beef simmers with sweet corn and Monterey Jack cheese, creating a bold, savory flavor that the whole family will love.
Customizable to Your Taste
One of the best parts of quesadillas is how easy they are to make your own. Pile on fresh toppings like cilantro, pico de gallo, or guacamole—or keep it simple with just a squeeze of lime. Everyone can build their plate the way they like it.
Family-Friendly Comfort Food
Cheesy, melty, and loaded with seasoned beef, quesadillas are a guaranteed crowd-pleaser. They’re hearty enough to fill up hungry teens, yet mild enough for younger kids when you adjust the spice level.
Perfect for Leftovers and Meal Prep
Ground beef quesadillas reheat beautifully, making them a great option for next-day lunches. Cook up a batch, refrigerate, and enjoy an easy grab-and-go meal that saves time without skimping on flavor.
★ Ingredients You'll Need ★
Here's a look at everything you'll need to make ground beef quesadillas.
- Ground beef. Make sure to choose a lean ground beef. 5% of less fat is best.
- Seasonings: salt, pepper, garlic, cumin, chipotle chili powder, and oregano
- Beef broth
- Corn. Fresh, frozen or canned kernels.
- Cheddar cheese. Shredded or grated.
- Flour tortillas
★ How to Make this Recipe ★
Here's a look at how to whip up these ground beef quesadillas for a quick, hearty meal.
- Brown beef.
- Add seasonings and broth.
- Add corn and simmer.
- Add tortilla to pan then filling.
- Fold in half. Cook both sides.
- Slice then serve with desired toppings.
★ Tips & FAQs ★
Yes! You can cook the beef filling in advance and refrigerate it for up to 3 days. When ready to serve, reheat the filling, assemble with tortillas and cheese, then toast until golden.
Shredded Mexican blend, Monterey Jack, cheddar, or Oaxaca cheese melt really well. Use what you love—mixing cheeses gives extra flavor and gooeyness.
Classic toppings include salsa, guacamole, sour cream, or pico de gallo. You can also serve with shredded lettuce, jalapeños, or hot sauce for extra flavor.
Yes. Let cooked quesadillas cool completely, then wrap in foil or plastic wrap and store in a freezer bag. Reheat in a skillet, oven, or air fryer until hot and crispy.
Leftovers also store well in the fridge for up to 4 days if they are wrapped tightly or stored in an airtight container.
Yes! You can use ground chicken and chicken broth instead of beef. Shredded chicken can also be used.
★ More Mexican Recipes ★
Ground Beef Quesadilla
Equipment
Ingredients
Quesadillas
- 1 lb lean ground beef
- ¼ cup beef broth
- ⅓ cup corn
- 1 cup Mexican cheese blend shredded or grated
- 4 flour tortillas large (8–10 inch)
Seasonings
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon chipotle chili powder
- ½ teaspoon oregano
Optional Toppings
- lime, fresh cilantro and/or salsa to taste
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Instructions
- Brown ground beef in a skillet, over medium heat for about 10 minutes, stirring occasionally.
- Add seasonings and broth. Stir and simmer on low for another 10 minutes.
- Add corn, stir then transfer to a plate. Wipe the skillet with a paper towel to remove any liquid.
- Place a tortilla in the pan. Place 1 tablespoons of cheese on half of the tortilla. Place meat mixture on top then sprinkle with another tablespoon of cheese.
- Fold tortilla in half. Press with a spatula, and after a minute, flip.Repeat for the remaining quesadillas.
- Slice quesadillas in half and serve with lime, fresh cilantro and salsa or other toppings as desired.
Notes
- I use beef bullion + water to make a quick beef broth.
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