Cheesy Ground Beef Quesadillas
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I have to admit—I’m a sucker for a cheesy quesadilla. There’s just something irresistible about that golden, crispy tortilla wrapped around gooey, melty cheese and a savory filling. It’s comfort food at its finest, and the other night, I was absolutely craving it. So I decided to whip up a batch with a hearty ground beef filling that turned out to be a total hit.
For the meat mixture, I kept things simple but flavorful. I browned up some ground beef and stirred in chili powder, salsa, and canned corn to give it a little texture and sweetness. I went with Mexi-corn for the added peppers, which gave the filling a colorful pop and a subtle kick—but regular canned corn works just fine if that’s what you have on hand.
The beauty of this recipe is how customizable it is: you can easily adjust the heat level depending on the salsa you use. I stuck with a mild salsa to keep things family-friendly, but if you’re cooking for spice lovers, feel free to turn up the heat with mild or hot salsa!
Ingredients for Cheesy Ground Beef Quesadillas
- GROUND BEEF
- CHILI POWDER
- SALT
- MEXI-CORN
- SALSA
- SHREDDED CHEESE (I USED A COMBO OF CHEDDAR AND MONTEREY JACK)
- MEDIUM FLOUR TACO SHELLS
- BUTTER
- OPTIONAL GUACAMOLE OR SOUR CREAM FOR DIPPING
Instructions for Cheesy Ground Beef Quesadilla Recipe
Prepare the Filling: In a large nonstick skillet over medium heat, brown the ground beef until fully cooked. Drain off any excess grease, then stir in chili powder and a pinch of salt. Add the corn and salsa, mixing until everything is well combined and heated through. Set aside.
Assemble the Quesadilla: Brush one side of a flour tortilla with melted butter and place it, buttered side down, in a clean frying pan over medium heat. Sprinkle a light layer of cheddar cheese across the entire tortilla, followed by a generous scoop of the ground beef mixture. Spread out the beef and top with a bit more cheese, then place a second tortilla on top and brush its surface with melted butter.
Cook & Slice: Cook the quesadilla until the bottom is golden and crispy and the cheese has melted, about 3–4 minutes. Carefully flip it and cook the other side until golden brown and the tortilla is crisp. Transfer to a cutting board and slice into quarters for easy serving. Serve warm with guacamole, sour cream, or your favorite dip. Makes 4 hearty quesadillas—or cut them smaller for party-sized portions!
Frequently Asked Questions
What kind of tortillas work best? Flour tortillas are ideal—they’re soft, flexible, and crisp up beautifully in the pan.
What cheese melts best in quesadillas? Cheddar is a classic, but Monterey Jack, pepper jack, or a Mexican blend also melt well and add great flavor. For best results, shred your own cheese—pre-shredded varieties don’t melt as smoothly.
Can I make these ahead of time?
Yes! You can prep the beef mixture up to 3 days in advance and store it in the fridge. Assembled quesadillas can also be frozen—just wrap them tightly and reheat in a skillet or oven for crispness.
How do I keep quesadillas from getting soggy?
Drain excess grease from the beef, avoid overfilling, and cook over medium heat until golden and crisp. A nonstick skillet or griddle helps ensure even browning.
What dips go well with these quesadillas?
Salsa, sour cream, guacamole, and queso are all great choices. For a fresh twist, try pico de gallo or a drizzle of chipotle mayo.
How do I store and reheat leftover quesadillas?
Store in an airtight container in the fridge for up to 3–4 days. Reheat in a skillet or air fryer to restore crispness—microwaving works too, but may soften the tortilla.
Can I bake quesadillas instead of pan-frying?
Yes! Assemble them on a baking sheet, brush with oil or butter, and bake at 400°F for 8–10 minutes, flipping halfway through for even crisping.
Can I use something instead of corn in the filling?
Sure, you can easily swap out the corn for black beans, diced tomatoes, or even bell peppers. If using bell peppers, I recommend cooking them along with the ground beef to soften them.
FOR MORE RECIPES LIKE THIS, TRY:
- Barbecue Chicken Quesadillas
- Delicious Philly Cheesesteak Quesadillas
- Veggie Quesadillas
- Cheeseburger Quesadillas with Dipping Sauce
Cheesy Ground Beef Quesadillas
Real Mom Kitchen
Equipment
Ingredients
- 1 lb ground beef
- 2 tsp chili powder
- ½ tsp salt
- 11 oz can Mexi-corn drained
- 1 cup chunky salsa
- 8 medium sized flour tortillas
- 3 Tbsp melted butter
- 3 cups cheese shredded (I used a combo of cheddar and Monterey jack)
- optional sour cream or guacamole for dipping
Instructions
- In a large skillet over medium heat, brown ground beef until no longer pink. Drain excess grease. Season with chili powder and a pinch of salt. Stir in corn and salsa. Continue cooking for 2–3 minutes until heated through. Remove from heat.
- Brush one side of a tortilla with melted butter and place it, buttered side down, in a clean skillet over medium heat. Sprinkle a light layer of cheese evenly over the tortilla. Spoon on about ½ cup of the beef mixture, spreading it to the edges. Top with a little more cheese and another tortilla. Brush the top with butter.
- Cook 2–4 minutes until the bottom is golden and cheese begins to melt. Flip carefully with a spatula and cook another 2–3 minutes until both sides are crisp and browned.
- Transfer to a cutting board and slice into quarters (or smaller triangles for snacking). Serve warm with salsa, sour cream, or guacamole. Serves 4.
