Description

These Cheesy Ground Beef Quesadillas are a flavorful and satisfying meal, featuring a savory spiced ground beef filling with black beans, red pepper, and onion, layered between melted cheddar and Monterey Jack cheeses inside warm, crispy flour tortillas. Perfect for a quick dinner or casual gathering, these quesadillas balance a touch of spice with creamy cheese and a crispy finish.

Ingredients

Units Scale

Spice Mix

2 tsp Paprika
2 tsp Cumin
1 tsp Garlic Powder
1 tsp Oregano
1 tsp Salt
1/2 tsp Onion Powder
1/2 tsp Cayenne Pepper (adjust to spice preference)
1/4 tsp Black Pepper

Beef Mixture

1 lb / 500g Lean Minced/Ground Beef (95% lean recommended)
1/2 of a 14oz/400g can Black Beans, drained
1/2 cup / 125ml Water or Low Sodium Beef Stock
1 small Red Pepper, finely diced
1 small White Onion, finely diced
1 heaped tbsp Tomato Puree (Tomato Paste in US)
1 tsp Cornstarch/Cornflour (optional)
Olive Oil, as needed (about 1/2 tbsp)

Quesadillas

6 small Flour Tortillas (approx 7-8 inches)
1.5 cups / 150g Cheddar, grated
1.5 cups / 150g Monterey Jack, grated (can substitute with more Cheddar or a Mexican cheese blend)
1 cup Pickled Jalapeños, sliced (optional)
Oil Spray or 2 tbsp oil to brush tortillas

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Instructions

Prepare the Spice Mix: In a small bowl, combine paprika, cumin, garlic powder, oregano, salt, onion powder, cayenne pepper, and black pepper. Set aside.
Cook Vegetables and Beef: Heat a drizzle of olive oil in a large pan over medium heat. Add the diced onion and red pepper and sauté until softened and lightly colored. Add the ground beef, breaking it up with a wooden spoon, and cook until browned all the way through.
Add Spices and Tomato Puree: Stir in the prepared spice mix and the heaped tablespoon of tomato puree. Cook for a couple of minutes to blend flavors.
Simmer and Thicken: Deglaze the pan using the water or low sodium beef stock. Stir in the cornstarch (if using), then add the drained black beans. Let the mixture simmer until it thickens to a juicy but not watery consistency. Remove from heat.
Cool the Filling: Transfer the beef mixture to a bowl and allow it to cool until it stops steaming. This prevents tortillas from becoming soggy during assembly.
Prepare Tortillas: Wipe out the pan with paper towels. Lightly coat one side of each tortilla with oil spray or brush with oil. Place one tortilla oil-side down in the cold pan.
Assemble Quesadilla: Sprinkle 1/4 cup of the mixed cheeses onto the tortilla, then add about 1/2 cup of the beef filling (or one sixth of the mixture) evenly over the cheese. Optionally, add some pickled jalapeños on top. Finish by adding another 1/4 cup of cheese. Fold the tortilla over to form a half-moon shape.
Cook Quesadillas: Turn on the heat to medium and cook the quesadilla for a few minutes on each side, until golden brown and crispy. It should have a hollow sound when tapped.
Repeat Cooking: Repeat the layering and cooking steps with the remaining tortillas and filling.
Serving and Keeping Warm: To keep cooked quesadillas warm while finishing others, keep the oven set to a low temperature or use separate pans to cook simultaneously.

Notes

Use lean beef (around 5% fat content) to avoid excess grease; remove any fat if present before adding spices.
Cornstarch is optional but helps create a glossy, thickened beef mixture. Use about 1/2 cup liquid to 1 tsp cornstarch.
If Monterey Jack cheese is unavailable, substitute with extra Cheddar or a Mexican cheese blend.
Allow the filling to cool before assembling to prevent soggy quesadillas caused by steam.
Keep cooked quesadillas warm in a low-temperature oven if cooking in batches.
Calorie count is based on 95% lean beef, 1/2 tbsp olive oil, water as liquid, and no jalapeños included.

Nutrition

Serving Size: 1 quesadilla
Calories: 420
Sugar: 3g
Sodium: 520mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 6g
Protein: 28g
Cholesterol: 70mg