Cheesy Ground Beef Quesadillas

quesadillas stacked on top of each other with filling slightly pouring out

5 from 10 votes

These Cheesy Ground Beef Quesadillas are made with a homemade spice mix, two different kinds of cheese and bulked out with black beans and red pepper. Better still, they're SO easy to make! Makes 6 bulky folded quesadillas. I recommend serving one of these each with a side (fries/wedges).

Prep Time20

Cook Time20

Total Time40

Course: Dinner, Main Course

Cuisine: Mexican, Tex Mex

Servings:

Author: Chris Collins

Cost: £2.50 / $3

Equipment

Chopping Board & Sharp Knife (for chopping veg)
Colander or Sieve (for draining beans)
Spatula (for flipping quesadillas)
Brush (for oil - or use oil spray)
Large Bowl (storing beef to cool)
Paper Towels (to wipe out pan after beef)
Large Frying Pan & Wooden Spoon (for cooking quesadillas/filling)

Ingredients

Spice Mix

2 tsp EACH: Paprika, Cumin
1 tsp EACH: Garlic Powder, Oregano, Salt
1/2 tsp EACH: Onion Powder, Cayenne Pepper (can alter to spice preference)
1/4 tsp Black Pepper

Beef

1lb / 500g Lean Minced/Ground Beef
1/2 a 14oz/400g can of 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 (see notes)
Olive Oil, as needed

Quesadillas

6x small Flour Tortillas (approx 7-8")
1.5 cups / 150g Cheddar, grated
1.5 cups / 150g Monterey Jack, grated (see notes)
1 cup Pickled Jalapeños, sliced (optional)
Oil Spray, as needed (or sub 2 tbsp oil and brush on)

Instructions

In a small bowl, combine 2 tsp paprika & cumin, 1 tsp garlic powder, oregano & salt, 1/2 tsp onion powder & cayenne pepper and 1/4 tsp black pepper. Place to one side.
Add a drizzle of olive oil to a large pan over medium heat, then add the onion and red pepper. Fry until soft and starting to pick up colour, then add in the beef. Fry until brown all the way through, breaking up with your wooden spoon as you go, then incorporate the spice mix.
Stir in 1 heaped tbsp tomato puree and fry with the beef for a couple of mins. Deglaze the pan with 1/2 cup water/low sodium beef stock, then stir in 1 tsp cornstarch/cornflour (or just use a few tbsp liquid and no cornstarch/cornflour). Add the black beans and simmer until thickened (beef should be juicy, with no liquid in the pan).
Transfer the beef to a bowl and allow to cool, at least until it stops steaming. Meanwhile, wipe out the pan with kitchen roll/paper towels.
Lightly coat one side of each of your tortilla wraps and place one oil side down in the pan with the heat off. Sprinkle over 1/4 cup of cheese, then around 1/2 cup beef (or 1/6th of the mixture) top with a few jalapeños (optional) then finish with another 1/4 cup of cheese. Fold over and repeat with another one next to it. Switch on the heat a medium and fry for a few mins each side, or until golden and hollow to tap. Repeat with remaining quesadillas.

Video

Notes

a) Beef - Definitely try and get lean beef (5% being optimum). If you don't have lean beef and/or there's excess fat in the pan, remove it BEFORE adding the spices.

b) Cornstarch - Cornstarch is optional (will add a glossy kind of gravy to the mince). If you're using it, use around 1/2 cup of liquid to 1 tsp cornstarch and allow to simmer until it thickens. If you're not using cornstarch, just add liquid as needed to make the beef juicy, not dry. A few tbsp should be sufficient.

c) Cheese - If you can't find Monterey Jack just add more Cheddar. A Mexican Cheese Blend also works nicely! In any case, just mix them together before constructing the quesadillas.

d) Cool the filling - It's important to leave the filling to cool, at least until it stops steaming. If you add it to the tortillas still steaming, it's going to steam the tortilla and cause it to go soggy, instead of crispy.

e) Keeping Warm - I recommend keeping the oven on at a low temp to keep them warm as you finish cooking the rest. Or just use separate pans.

f) Calories - based on using: 95% lean beef mince, 1/2 tbsp olive oil to fry beef, water as the liquid and no jalapenos. Calories per 'half moon'.

Nutrition