Beef Quesadillas with Salsa and Guacamole (Printable)
Savory cheesy beef quesadillas with fresh tomato salsa and creamy guacamole—a festive Mexican-inspired main dish.
# What You'll Need:
→ Beef Filling
01 - 14 oz lean ground beef
02 - 1 small onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 small red bell pepper, diced
05 - 1 jalapeño, seeds removed and finely chopped
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - 0.5 teaspoon smoked paprika
09 - 1 teaspoon salt
10 - 0.5 teaspoon black pepper
11 - 1 cup shredded cheddar cheese
12 - 1 cup shredded Monterey Jack cheese
13 - 8 large flour tortillas
14 - 2 tablespoons vegetable oil
→ Fresh Tomato Salsa
15 - 3 medium ripe tomatoes, diced
16 - 0.5 small red onion, finely chopped
17 - 1 small jalapeño, seeds removed and finely chopped
18 - 0.25 cup fresh cilantro, chopped
19 - Juice of 1 lime
20 - Salt and black pepper to taste
→ Creamy Guacamole
21 - 2 ripe avocados
22 - 0.5 small red onion, finely chopped
23 - 1 small tomato, diced
24 - 1 clove garlic, minced
25 - Juice of 1 lime
26 - 2 tablespoons fresh cilantro, chopped
27 - Salt and black pepper to taste
# How to Make It:
01 - Combine diced tomatoes, red onion, jalapeño, cilantro, and lime juice in a mixing bowl. Season with salt and black pepper. Mix thoroughly and set aside at room temperature.
02 - Mash ripe avocados with a fork in a separate bowl until desired consistency is reached, leaving some small chunks. Fold in red onion, diced tomato, minced garlic, lime juice, and cilantro. Season with salt and black pepper. Cover with plastic wrap and refrigerate until service.
03 - Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add diced onion and cook for 2 minutes until softened. Add minced garlic, red bell pepper, and jalapeño; cook for 2 minutes. Add ground beef, breaking it apart with a spoon, and cook for 5 to 6 minutes until fully browned. Drain excess fat if necessary.
04 - Stir cumin, chili powder, smoked paprika, salt, and black pepper into the browned beef mixture. Cook for 2 minutes until spices become fragrant. Remove from heat and let cool slightly.
05 - Place a flour tortilla on a clean work surface. Distribute one quarter of the shredded cheddar and Monterey Jack cheese over half of the tortilla. Spoon one quarter of the beef filling on top of the cheese. Fold tortilla in half to enclose filling. Repeat assembly process with remaining tortillas and ingredients.
06 - Heat remaining 1 tablespoon vegetable oil in the skillet over medium heat. Working in batches if necessary, place quesadillas in the skillet and cook for 2 to 3 minutes per side, pressing gently with a spatula, until golden brown and cheese is fully melted.
07 - Transfer cooked quesadillas to a cutting board. Cut each quesadilla into 4 wedges using a sharp knife. Arrange on serving plates and accompany with fresh tomato salsa and guacamole on the side. Serve immediately.
# Expert Advice:
01 -
- The beef filling can be made ahead and refrigerated, making this perfect for those chaotic weeknights when everyone is starving and patience is running thin.
- These quesadillas have the perfect balance of crispy exterior and gooey, cheesy interior that somehow makes everything feel right with the world.
02 -
- Pressing down gently with a spatula while cooking creates those beautiful crispy brown spots on the tortilla, but press too hard and youll squeeze out all the delicious filling.
- Letting the cooked beef mixture cool for about 5 minutes before assembling the quesadillas prevents the cheese from melting too quickly and leaking out before the tortilla crisps up.
03 -
- If youre feeding picky eaters, set up a quesadilla bar with the tortillas, cooked beef mixture, and various toppings so everyone can customize their own creation without complaints.
- To keep multiple quesadillas warm while cooking the entire batch, place them in a single layer on a baking sheet in a 200°F oven, but dont leave them there longer than 15 minutes or theyll lose their wonderful contrast of textures.