Beef Quesadillas with Salsa (Printable)
Flour tortillas filled with seasoned beef, melted cheese, fresh salsa, and creamy guacamole for a vibrant meal.
# What You'll Need:
→ Beef Quesadillas
01 - 14 oz ground beef
02 - 1 small onion, finely chopped
03 - 1 clove garlic, minced
04 - 1 red bell pepper, diced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - 1/2 tsp chili powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 5.3 oz shredded cheddar cheese
11 - 8 medium flour tortillas
12 - 2 tbsp vegetable oil
→ Salsa
13 - 3 medium ripe tomatoes, diced
14 - 1/2 small red onion, finely chopped
15 - 1 small jalapeño, seeded and minced
16 - 2 tbsp fresh cilantro, chopped
17 - Juice of 1 lime
18 - 1/4 tsp salt
→ Guacamole
19 - 2 ripe avocados
20 - 1 small tomato, diced
21 - 2 tbsp red onion, finely chopped
22 - 1 tbsp fresh cilantro, chopped
23 - Juice of 1 lime
24 - Salt and pepper to taste
# How to Make It:
01 - Combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Mix well and set aside.
02 - In a separate bowl, mash avocados. Stir in tomato, red onion, cilantro, lime juice, salt, and pepper. Cover and refrigerate until serving.
03 - Heat 1 tablespoon vegetable oil in a skillet over medium heat. Sauté onion and garlic for 2 minutes. Add ground beef and cook, breaking up with a spoon, until browned, about 5 to 6 minutes. Drain excess fat if necessary.
04 - Add diced bell pepper, cumin, smoked paprika, chili powder, salt, and black pepper to beef. Cook for 3 to 4 minutes, then remove from heat.
05 - Place tortillas flat. Sprinkle cheese over half of each tortilla, add beef mixture, then top with more cheese. Fold tortillas in half to enclose filling.
06 - Heat remaining vegetable oil in a large skillet over medium heat. Cook quesadillas in batches, 2 to 3 minutes per side, until golden and cheese is melted. Transfer to cutting board and slice into wedges.
07 - Serve warm with salsa and guacamole on the side.
# Expert Advice:
01 -
- They come together in less than an hour, which means weeknight dinner without the stress.
- The contrast between crispy tortillas and melted cheese makes every bite feel indulgent without much effort.
- Fresh salsa and guacamole turn simple quesadillas into something that feels restaurant-quality at home.
02 -
- Don't skip draining the excess beef fat or your quesadillas will become greasy and sliding off the tortilla.
- Medium heat is your friend here, because high heat will burn the tortillas before the cheese melts inside.
- Avocados brown quickly once exposed to air, so don't make the guacamole more than an hour or two before serving.
03 -
- Shred your cheese right before assembling so it hasn't started to dry out or clump together from sitting in the refrigerator.
- If your beef mixture is too wet after cooking, simmer it uncovered for another minute or two to evaporate excess liquid, which prevents soggy quesadillas.