Description
Delicious and cheesy ground beef quesadillas made with a flavorful homemade spice mix, sautéed vegetables, and a blend of Cheddar and Monterey Jack cheeses. Perfectly crispy on the outside and juicy on the inside, these quesadillas are an easy and satisfying meal for any occasion.
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 14 oz (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
Quesadillas
- 6 small Flour Tortillas (approx 7-8 inches)
- 1.5 cups (150g) Cheddar Cheese, grated
- 1.5 cups (150g) Monterey Jack Cheese, grated (or additional Cheddar or Mexican Cheese Blend)
- 1 cup Pickled Jalapeños, sliced (optional)
- Oil Spray or 2 tbsp oil for brushing
Instructions
- Prepare the spice mix: In a small bowl, combine 2 tsp paprika and cumin, 1 tsp garlic powder, oregano, and salt, 1/2 tsp onion powder and cayenne pepper, and 1/4 tsp black pepper. Set aside.
- Sauté vegetables and beef: Heat a drizzle of olive oil in a large pan over medium heat. Add diced onion and red pepper, frying until softened and beginning to brown. Add the ground beef and cook until browned and cooked through, breaking it up with a spoon. Stir in the prepared spice mix.
- Add tomato puree and liquid: Mix in the heaped tablespoon of tomato puree and fry with the beef for a couple of minutes. Deglaze the pan with 1/2 cup water or low sodium beef stock. Stir in 1 tsp cornstarch if using to thicken the mixture.
- Add beans and simmer: Stir in the drained black beans and simmer the mixture until thickened and juicy with no excess liquid remaining.
- Cool the filling: Transfer the beef mixture to a bowl and allow it to cool until it stops steaming to prevent soggy quesadillas.
- Prepare tortillas: Wipe the pan clean with paper towels. Lightly coat one side of each tortilla with oil spray or brush with oil. Place each tortilla oil side down in the pan with the heat off.
- Assemble quesadillas: Sprinkle 1/4 cup cheese on the tortilla, then spoon about 1/2 cup of the cooled beef mixture on top. Add sliced jalapeños if desired, then top with another 1/4 cup of cheese. Fold the tortilla over to create a half-moon shape.
- Cook quesadillas: Turn the heat to medium and fry each quesadilla for a few minutes on each side until golden brown and crisp. Repeat with remaining quesadillas.
- Keep warm and serve: Keep cooked quesadillas warm in a low oven if needed while completing the batch. Serve hot with your choice of sides or dips.
Notes
- For best results, use lean ground beef (around 5% fat) and drain any excess fat before adding spices.
- Cornstarch is optional but creates a glossy gravy with the beef mixture; if used, maintain a 1 tsp cornstarch to 1/2 cup liquid ratio and simmer to thicken.
- If Monterey Jack cheese is unavailable, substitute more Cheddar or a Mexican cheese blend.
- Allowing the beef filling to cool before assembling prevents soggy tortillas by avoiding steam buildup.
- Use a low oven to keep quesadillas warm while completing the cooking process.
- Nutrition info is based on 95% lean beef, half tablespoon olive oil for frying, water as liquid, and no jalapeños added.
Nutrition
- Serving Size: 1 quesadilla (half moon)
- Calories: 370
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 75mg
