Looking for exquisite Cheesy Ground Beef Quesadillas? You’ve come to the proper place! Well, seasoned ground beef, plenty of ooey gooey cheese and a crispy golden brown outside make these quesadillas clearly irresistible! They’re certain to turn out to be a favorite in your own home as they’re in ours.
If you realize me and you observe Girl Heart Food you understand that I’m a HUGE fan of quesadillas. One of the reasons is, like grilled cheese sandwiches, quesadillas are a way of getting greater cheese in my pie hole, lol.
Seriously, though, hubby and I experience quesadillas on the normal. They’re awesome clean to whip up, you may put as little or as an awful lot as you want in ’em and they always taste exceptional.
I’ve shared different varieties with you men earlier than, like a bird, lentil, or even breakfast quesadillas. Today though? Ground beef quesadillas. One component they all have in not unusual—>Cheese…and lots of it! You gotta have quesadillas with cheese if you ask me! Tell me you don’t wanna clutch a few through your screen….If most effective, proper?!
These cheesy quesadillas come together right away in any respect with a few quite simple substances you probably already have reachable. I’m pretty assured they’ll be in high rotation in your own home as they’re ours.
HOW TO MAKE GROUND BEEF QUESADILLAS?
- In a pan on medium heat, add olive oil, ground beef, and spices.
- Break up well with a wooden spoon or potato masher to make it nice and crumbly…you don’t want huge chunks of beef.
- Stir in tomato paste.
- Next, go beef stock (or you could use water).
- Once the stock is absorbed (and beef is cooked), remove from pan.
Gently fry until golden brown and cheese are melted. Watch that they don’t burn. They cook quickly!
Cut in half and enjoy!
WHAT TYPE OF TORTILLA SHOULD I USE FOR QUESADILLAS? WHAT SIZE OF TORTILLA IS BEST?
For quesadillas, I decide on flour tortillas over corn tortillas. They’re easily available (greater so than corn tortillas right here in Newfoundland). Plus, they’re hearty, flexible and face up to all the one’s scrumptious toppings.
Monica from Nourish and Feta has an exceptional recipe for homemade flour tortillas in case you want to try the ones instead of keep-sold. Just make ’em a bit bigger if you want to use it for quesadillas.
I typically prefer to use flour tortillas which can be approximately 7-eight inches in diameter.
CAN I MAKE THESE GROUND BEEF QUESADILLAS AHEAD OF TIME?
Like with most things, these ground red meat quesadillas are high-quality made and loved proper away while they’re best-n-crispy and the cheese is all gooey.
However, in a pinch, you could definitely pre-cook dinner your ground beef, shop in the refrigerator and reheat when you want to gather/fry.
CAN LEFTOVER QUESADILLAS BE REHEATED?
You guess they are able to! Preheat oven to 375 F and region leftover quesadillas on a baking sheet. Cook for approximately 10 mins or till heated thru and cheese is melted. They gained’t be quite as crispy as freshly made, but they’re nevertheless pretty brilliant.
WHAT’S THE BEST CHEESE FOR QUESADILLAS?
Cheese now not only tastes outstanding in those red meat quesadillas, but they also serve a function…to behave as a ‘glue’ to maintain matters collectively. Cheese is there something you may do??
When making quesadillas, pick out a nice melting cheese, like cheddar, pizza mozzarella or Monterey jack (or a combo of them).
I’ve made these quesadillas a gaggle of times with specific forms of cheese, in addition to a shop-bought ‘Mexican’ blend of cheddar, Monterey jack and pizza mozzarella (that is what I used here). I don’t frequently cross for pre-shredded cheeses, however via shopping for a blend, you get a variety without having to buy a couple of blocks of cheese….
Having stated that, on the occasion that you do have odds and ends of cheese floating around to your refrigerator, now would be the time to use them! Waste not, need now not, proper??
Other nice melting cheeses are Havarti, fontina, Swiss, gouda and provolone. For introduced flavor (although it doesn’t soften well) I’ve even introduced crumbled feta to the combination (or for more of a proper Mexican vibe, use queso fresco).
OTHER TIPS AND VARIATIONS FOR MAKING THE BEST QUESADILLAS
I used ‘greater lean’ floor red meat. If you use something otherwise, make certain that extra fat is drained from the cooked meat earlier than putting on the tortillas. You don’t need a greasy mess!
the number of your tortillas are large or smaller than those I used, the amount you yield will vary. Mine was about 7-eight inches in diameter (so large than the size one would typically use for, say, a taco).
Watch those quesadillas in the pan! They burn quickly. It’s better to have the heat at the decrease aspect so you get a pleasant golden brown color (without burning) and still melts the cheese.
I maintain those red meat and cheese quesadillas easy, but you may add sliced avocado, warm peppers (patted dry earlier than using), corn or cilantro (or something you please).
Break up the floor beef into crumbles. You don’t need huge portions of beef. I love to apply for a timber spoon or potato masher to honestly break up.
Carefully flip the quesadillas. You don’t need the filling coming out. Use two spatulas (or a one honestly massive one, like a fish spatula) to turn OR cut into pieces before browning. It may additionally make things a little more attainable.
WHAT TO SERVE WITH THESE GROUND BEEF QUESADILLAS?
- Sour cream or Greek yogurt
- Pico de gallo from Karrie of Tasty Ever After
- Green salad, like this chopped Mexican salad with pepitas from Valentina of Cooking on the Weekends
- Mexican street corn from Marianne of Basil & Bubbly
hope you love those floors beef quesadillas as plenty as we do! Stay tuned for extra easy tacky quesadillas recipes coming your way! and I’m sure that someday you’ll prepare it
- 1/2 tbsp olive oil
- 1 lb ground beef -I used ‘extra lean’
- 1 tsp chili powder
- 1 tsp chipotle chili powder
- 1/2 tsp oregano
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp tomato paste
- 2 tbsp unsalted beef stock
- 12 oz shredded cheese blend -about 3 cups (or combination of cheddar, Monterey Jack, and pizza mozzarella)
- 6 flour tortillas -mine were about 7 – 8-inch diameter
- cooking spray -to grease pan
Preheat oven to 200 F (to keep quesadillas warm while cooking batches).
In a pan (I used nonstick) on medium heat add olive oil.
When shimmering, add ground beef, chili powder, cumin, oregano, cayenne, garlic powder, onion powder, salt, and pepper. Heat until cooked through, breaking into crumbles with a wooden spoon, about 8-10 minutes. Stir in tomato paste and stock and cook 1 -2 minutes more.
Remove beef from the pan into a bowl. If there is any excess grease drain/remove.
Distribute about 8 ounces (or 2 cups) of cheese among all tortillas (on one side of them). NOTE: reserve the remaining 4 ounces (or a cup of cheese).
Also, if your tortillas are smaller or larger than the size I used, the quantity you yield will vary.
Distribute ground beef on top of the cheese. Then, sprinkle remaining 1 cup (or 4 ounces) of cheese on top of ground beef. Fold tortilla over so you have a half-moon shape.
Working in batches (about 2 quesadillas per batch), spray cooking spray into the pan and cook quesadillas (on medium-low heat) for about 2 minutes per side until golden brown and cheese is melted (carefully turning and watching to ensure they don’t burn). While continuing batches, place cooked quesadillas on a baking sheet in preheated oven to keep warm.