Beef Quesadillas with Salsa (Printable Version)
Spiced beef and melted cheese inside crisp tortillas, paired with fresh salsa and creamy guacamole.
# What You Need:
→ Beef Quesadillas
01 - 14 oz ground beef
02 - 1 tablespoon olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon chili powder (optional)
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1 cup shredded cheddar cheese
12 - 1 cup shredded Monterey Jack cheese
13 - 8 medium flour tortillas
→ Salsa
14 - 3 ripe tomatoes, diced
15 - 1/2 red onion, finely chopped
16 - 1 jalapeño, seeded and minced
17 - 2 tablespoons fresh cilantro, chopped
18 - Juice of 1 lime
19 - 1/2 teaspoon salt
→ Guacamole
20 - 2 ripe avocados
21 - 1 small tomato, finely diced
22 - 2 tablespoons red onion, finely chopped
23 - 1 tablespoon fresh cilantro, chopped
24 - Juice of 1 lime
25 - 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 thoroughly and set aside to allow flavors to develop.
02 - Halve and pit avocados, scoop flesh into a bowl and mash with a fork. Stir in tomato, red onion, cilantro, lime juice, salt, and pepper. Set aside.
03 - Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened, about 2 minutes. Add bell pepper and cook 2 more minutes. Add ground beef, breaking it up with a spoon, and cook until browned. Stir in cumin, smoked paprika, chili powder, salt, and black pepper. Cook an additional 2 minutes, then remove from heat.
04 - Lay out tortillas. Spread approximately one-eighth of the beef mixture over half of each tortilla. Sprinkle evenly with cheddar and Monterey Jack cheese. Fold tortillas in half to enclose filling.
05 - Heat a clean skillet or griddle over medium heat. Cook each quesadilla for 2 to 3 minutes per side until golden brown and cheese is melted. Repeat with remaining quesadillas.
06 - Cut quesadillas into wedges and serve hot alongside prepared salsa and guacamole.
# Expert Advice:
01 -
- Ready in under 40 minutes from start to finish, no fussy techniques required.
- The beef gets seasoned just right so it tastes restaurant-quality but completely doable at home.
- Fresh salsa and guacamole made while the filling cooks means everything comes together warm and fresh.
02 -
- Don't skip browning your onions and garlic first—that's where the depth comes from, not from the spices alone.
- If your avocados are hard when you're ready to eat, use them for the salsa instead and eat the guac another day; underripe guac tastes bitter.
- Medium heat is your friend here; too hot and your tortillas brown before the cheese melts, too cool and they get tough instead of crispy.
03 -
- Make your salsa and guac 15 to 30 minutes before you cook, so they're ready to go the moment the quesadillas come off the heat.
- If you're cooking for a crowd, you can brown all the beef ahead and reheat it gently while you cook the tortillas.