Description
These Spicy Beef Quesadillas are a quick and flavorful meal, combining seasoned ground beef, melted cheese, and warming spices inside crispy tortillas. Perfect for a satisfying lunch or dinner, they are served with classic sides like salsa, sour cream, and guacamole for a delicious Tex-Mex experience.
Ingredients
Scale
Beef Mixture
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon taco seasoning
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper, to taste
Quesadillas
- 4 large flour tortillas
- 2 cups shredded cheese
- 1/4 cup fresh cilantro (optional)
To Serve
- Salsa
- Sour cream
- Guacamole
Instructions
- Cook Beef: In a skillet over medium heat, heat the olive oil. Add the finely chopped onion and minced garlic, sautéing until fragrant. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess fat from the skillet.
- Season Beef: Stir in the taco seasoning, red pepper flakes, salt, and pepper. Mix well to evenly coat the beef with spices. Cook for another minute to allow flavors to meld together.
- Assemble Quesadillas: Lay one flour tortilla flat in a clean skillet over medium heat. Sprinkle a generous amount of shredded cheese evenly over half of the tortilla. Top with a portion of the seasoned beef mixture and cilantro, if using. Fold the tortilla over to cover the filling.
- Cook Quesadillas: Cook the quesadilla for 3-4 minutes on one side, or until it turns golden brown and the cheese starts melting. Carefully flip it and cook the other side for another 3-4 minutes until golden and fully melted inside.
- Serve: Remove the cooked quesadilla from the skillet and let it cool slightly. Cut into wedges and serve immediately with salsa, sour cream, and guacamole on the side.
Notes
- You can adjust the red pepper flakes to control the spiciness to your preference.
- Use a mix of cheeses like cheddar and Monterey Jack for extra flavor and meltiness.
- For a lighter version, use whole wheat or low-carb tortillas.
- Make sure to drain excess fat from the beef to avoid soggy quesadillas.
- Leftover quesadillas can be stored tightly wrapped in the refrigerator and reheated in a skillet or oven to maintain crispness.
