These quick and delicious beef and cheese quesadillas are the perfect weeknight meal the whole family will love!
I turn these easy beef quesadillas into delicious tacos for a quick dinner on busy nights. I know I usually make lots of Mediterranean food, but every time I want to switch it up, I make these. My kids love them and ask for more. We like them on the crispier side, so we can cut them into fours like a quesadilla and use them to scoop up the super fresh, juicy salad or fold them in half like a taco, using the salad as the filling. Either way, they’re so delicious and easy to make!
I make the beef sauce every week to keep in the fridge. I make different things with it, but these beef quesadilla tacos only take thirty minutes. So, I like making them as much as the kids like eating them. When you cut them into fours, they look and taste like stuffed chips. I put a little salad and a squeeze of sauce on top, and it tastes just like nachos. Everyone will love them!
Why will everyone love them?
Crispy corn tortilla
Warm, tangy
Earthy, herby
Spicy beef sauce
Fresh, juicy
Creamy, spicy
Bright salad
What do I need for beef quesadillas?
Corn tortillas -I love using these because of their flavor, but you could also use flour tortillas.
Ground beef -the meaty beef flavor makes these so hearty, but you can lighten them up with ground chicken or turkey.
Shredded Mexican cheese blend -If you haven’t seen this at the store, it’s cheddar, Monterey jack, and Colby cheese seasoned with taco seasoning. If you can’t find it, you can make your own blend or use one of the cheeses by itself. As long as it’s melty, you’ll be fine.
Sour cream -a tangy traditional sauce for tacos and quesadillas, but use your favorite sauces. I had shawarma sauce on the day of my video!
What seasonings do I need for the beef?
Onion -finely chopped to evenly distribute throughout the ground beef.
Olive oil -you can use your favorite cooking oil. I always keep the one in our shop by my stove because it adds great flavor to every dish.
Garlic cloves -grated or minced to add the perfect savory garlicky flavor.
Salt & freshly cracked black pepper –the dynamic seasoning duo.
Sweet paprika -I like to use the sweet kind to balance out the spicy, earthy flavors, but smokey paprika would add the smokiness cooking on an open fire provides.
Ground cumin -the earthy, aromatic warmth that takes over.
Ground coriander -balances the cumin with bright citrus and adds a hint of pepperiness.
Dried thyme -is the perfect savory, earthy, slightly minty herb for this dish, but if you don’t have that on hand, you can use oregano or sage.
Crushed red pepper flakes -I like to kick the beef up with spiciness, but you can add as much as you like or leave it out altogether.
Worcestershire sauce -nothing adds the same tangy, savory, sweet, and salty flavor this adds, but if you don’t have any on hand,
What do I need to make the salad?
Onion -I finely chop it to make sure each bite has a sharp onion flavor.
Bell pepper -any color you like or have on hand diced for mild peppery freshness.
Grape tomatoes -halved or quartered for a bit of sweet juiciness.
Avocado -diced to add a rich, creamy texture to the salad.
Serrano pepper -seeded and finely chopped. These are spicy, so I wear gloves when I work with them. If you don’t, the juices stick to your fingers, and it’s so painful if you itch your eyes before washing your hands thoroughly.
Cilantro or parsley -finely chopped cilantro adds traditional Mexican flavor to the salad, but if you don’t care for it, go for the parsley.
Juice of 2-3 limes -the acidity brightens and enhances the entire salad
Olive oil -combines with lime juice to create a delicious, easy dressing.
Salt -seasons all the vegetables for the best flavor possible.
How do you make the beef sauce?
Pour the olive oil into a skillet over medium heat and add the onion. Cook until soft and golden, about 8 minutes. Add the garlic and warm through until fragrant. Then, add the beef with all the seasonings and cook for 15 minutes or until the sauce thickens.
How do I make the salad?
Combine all of the salad ingredients in a bowl. Toss together and set aside.
How do I assemble the quesadillas?
Place the tortillas on a clean surface and top with a layer of cheese, beef sauce, and another layer of cheese (see video). Top with another tortilla and press down.
How do I cook quesadillas?
Heat a cast-iron skillet over medium heat and drizzle in 1-2 tablespoons of olive oil. Place 2-3 quesadillas in the skillet and warm for 3 minutes per side or until toasted and the cheese melts, or cook until the tortillas are crispy.
What if I want to make a bunch for a get together?
Preheat the oven to 350° F. Assemble these on baking trays and brush the tortillas with olive oil or melted butter to crisp up. Bake until the cheese is melty, and the tortillas are crispy.
How do I serve Easy Beef Quesadilla Tacos?
If your family loves taco night, they’ll love that these are an over-the-top version and won’t need anything else but the quesadilla tacos and salad. Try it as a main course with lots of sides, like my easy Spanish Mexican rice and your favorite sauces. If you use them as an appetizer at a party, serve them with salsa, guacamole, sour cream, or salad. Kali Orexi!
More Delicious Spanish Recipes:
- Easy Spanish (Mexican) Rice Ready in 30 mins!
- The Most Delicious Shrimp Tacos (Ready in 30 Mins!)
- Peruvian Chicken Fried Rice (No Soy!)
Watch the Video:
Easy Beef Quesadillas/Tacos
Quick and Delicious beef and cheese quesadillas are the perfect weeknight meal. The whole famly will love them.
Ingredients
- corn tortillas
- shredded Mexican cheese blend
- sour cream
For the Beef:
- 2 pounds ground beef
- 1 onion, finely chopped
- 3-4 tablespoons olive oil
- 6 garlic cloves, grated
- 1 teaspoon salt or to taste
- 1 teaspoon freshly cracked black pepper or to taste
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1-2 teaspoons dried thyme
- crushed red pepper flakes, to taste
- 1-2 teaspoons Worschestershire sauce
For the Salad:
- 1/2 onion, finely chopped
- 1 bell pepper, diced
- grape tomatoes, halved
- 1 avocado, diced
- 1 seeded Serrano pepper, finely chopped
- 1/4 cup finely chopped cilantro or parsley
- juice of 2-3 limes
- 2-3 tablespoons olive oil
- a pinch of salt
Instructions
Make the Beef Sauce: Add the onion and olive oil to a skillet and cook over medium-heat until soft and golden. About 8 minutes. Add the garlic and warm through until fragrant. Add the beef and all of the seasonings. Cook for 15 minutes until the sauce thickens.
Make the Salad by combining all of the salad ingredients in a bowl. Toss together and set aside.
Assemble the quesadillas: Place the tortillas on a clean surface and top with a layer of cheese, beef sauce, and another layer of cheese (see video). Top with another tortilla and press down.
Heat a cast-iron skillet over medium-heat and drizzle 1-2 tablespoons of olive oil. Place 2-3 quesadillas into the skillet and warm through 3 minutes per side or until toasted and the cheese melts.
Serve with the salad and your favorite sauces. Kali Orexi!
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Is this one pound of beef?
the beef is missing from the ingredient list
Hi Dimitra,
I don’t see how much ground beef you’re supposed to use for this recipe?
How much beef? I think it was accidentally left out of the ingredient list for the recipe.
Thank you!
These look very good, will definitely try them.
I did notice that you left out the ground beef in the written recipe though.
Thanks for your quick and tasty recipes.
Sounds delicious, but where’s the beef in the ingredients list?
Are these meat-free Beef Quessidillas?
these look wonderful. how much ground beef for this recipe? thanking you in advance.
2LBS is what I use for the recipe, Kali Orexi!
How much ground beef is used in this recipe? I can’t find it anywhere.
My apologies! 2LBS is what you can use. Enjoy:)
Sounds like a lovely quesadilla recipe. How much beef is used?
2LBS should do the trick! enjoy:)
These are sooo yummy, I love the intricate seasonings in the meat. Savory, but not spicy , or overwhelming! I made these up for when family was visiting… they were a huge hit! For both children and adults. I had guesstimate too much food and ended up freezing both quesadillas—all made up, as well as a tub of meat. Both froze well, and both microwaved up beautifully. lol the quesadillas made a lovely snack or quick dinner. Thanks for sharing. We love you!