Description
These Spicy Beef Quesadillas are a quick and flavorful Tex-Mex staple perfect for a weeknight dinner. Ground beef is seasoned with taco spices and red pepper flakes for a fiery kick, then cooked with onions and garlic until tender. The mixture is layered with melted cheese and fresh cilantro inside warm flour tortillas, grilled until crisp and golden. Serve these cheesy, spicy quesadillas with classic sides like salsa, sour cream, and guacamole for a delicious, crowd-pleasing meal ready in just 25 minutes.
Ingredients
Scale
Main Ingredients
- 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
- 4 large flour tortillas
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1/4 cup fresh cilantro, chopped (optional)
For Serving
- Salsa
- Sour cream
- Guacamole
Instructions
- Cook beef mixture: In a skillet over medium heat, warm the olive oil. Add the finely chopped onion and minced garlic, sautéing until softened and fragrant, about 2-3 minutes. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Drain any excess fat from the skillet.
- Season the beef: Stir in the taco seasoning, red pepper flakes, salt, and pepper. Mix thoroughly to ensure the spices are evenly distributed. Cook for another minute to let the flavors meld. Remove from heat.
- Assemble quesadillas: Heat a clean skillet over medium heat. Place one large flour tortilla flat in the skillet. Sprinkle a generous layer of shredded cheese over half of the tortilla. Spoon a portion of the spicy beef mixture on top of the cheese, and add chopped cilantro if desired. Top with a little more cheese to help bind the quesadilla when folded.
- Fold and cook: Fold the tortilla over to cover the filling. Press down gently with a spatula. Cook for 3-4 minutes on one side until the bottom is golden brown and crispy. Carefully flip and cook the other side for another 3-4 minutes until golden and the cheese is melted inside.
- Serve: Remove the quesadilla from the skillet and let it rest for a minute. Cut into wedges and serve immediately with salsa, sour cream, and guacamole on the side for dipping.
Notes
- Adjust the red pepper flakes to control the spiciness level of the quesadillas.
- Use a non-stick skillet or well-seasoned cast iron pan for best results and easier flipping.
- For a crispier quesadilla, press down gently with a spatula while cooking.
- Ground turkey or chicken can be substituted for the beef for a leaner option.
- Double the cheese for extra gooey quesadillas.
- Make sure to drain excess fat to prevent soggy quesadillas.
