Beef Quesadillas

Beef Quesadillas have got to be up there with one of my family’s favourite things to eat. Because who doesn’t love a crispy tortilla stuffed with a flavourful beef mince/ground beef filling with loads of melty, gooey cheese!

These are made even better by being laced with tomato salsa and an avocado dip which is well worth whipping out your food processor for (although admittedly I’ve made these several times and served them with plain yoghurt which is equally delicious)! Aside from the fact that my family loves eating these, I also love making them. They are so incredibly easy, they allow me to use up any veg I have in the fridge and they are freezer friendly, so I can make a double batch, ready for when I need it. 

What are some Beef Quesadilla filling variations?

The options are limitless, try adding frozen corn, spinach leaves, black beans, mushrooms, tomatoes, shredded zucchini or even olives.

How do I get my Beef Quesadilla extra crispy?

Get extra crispy quesadillas by allowing your filling to cool completely before assembling.

Can I make Beef Quesadillas in the oven?

Yes! Beef Quesadillas can be made in the oven, perfect for when you are feeding a crowd. Make sure your filling has cooled completely. Preheat the oven to 200°C/390°F fan. Spray a baking tray with olive oil spray and place it in the oven to warm (for at least 10 minutes). Form the tortillas as per the recipe while you wait for the tray to warm (divide filling between the tortillas, covering half, top with cheese and then fold over the empty side of the tortilla to enclose). Transfer the quesadillas onto the baking tray, bake for 8 minutes. Flip using a spatula and bake for a further 8 minutes or until crispy. Serve immediately!

Can assembled Quesadillas be frozen?

Yes! Simply assemble the quesadillas as per the recipe and then freeze before cooking. Place them in reusable sandwich bags or airtight containers. Thaw by placing them in the microwave for 30-40 seconds and then cook as per the recipe.

Beef Quesadillas

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5 from 4 reviews

Beef Quesadillas are a quick and easy meal option that are perfect for using up the leftover veggies in your crisper – Customise the toppings to suit your family’s tastes and serve with creamy avocado dip or plain yoghurt to keep this an extra fuss-free and easy family dinner!

• Total Time: 30 minutes
• Yield: 4 1x

Ingredients

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Tomato Salsa

• 2 tomatoes, finely diced
• 1/2 bunch coriander/cilantro, roughly chopped
• 1/2 red onion, finely diced
• 1 tbsp lime juice
• 1/2 tsp salt

Avocado Dip

• 1 avocado
• 1/3 cup plain yoghurt
• 1/2 bunch coriander/cilantro, roughly chopped
• 1/2 tsp garlic, freshly minced
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1–2 tbsp water to loosen as required

 

Beef filling

• 1 tbsp olive oil
• 1/2 red onion, finely diced
• 1 tsp garlic, freshly minced
• 500 g lean beef mince/ground beef
• 1/2 capsicum/bell pepper, finely diced
• 2 tsp sweet paprika
• 1 tsp cumin powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp tomato paste
• 1/4 cup water

 

To assemble

• 4 large tortillas
• 1 cup freshly grated melting cheese (Tasty, Colby, Cheddar)

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Instructions

1. To make the tomato salsa, combine the ingredients in a small bowl and set aside.
2. To make the avocado dip, add all the ingredients except the water to a food processor. Blend until smooth for 1-2 minutes. Add 1 tablespoon of water at a time, blending in between, until you reach your desired consistency. Set aside. 
3. Heat the olive oil in a large, heavy based skillet on medium-high heat. Add the onion and garlic, cook, stirring for 2 minutes. 
4. Add the beef mince. Cook the beef for 3-4 minutes until browned. Add the capsicum and cook for a further 2 minutes. 
5. Add the remaining ingredients and cook over a medium heat for 2 minutes or until most of the liquid has evaporated. Set aside to cool slightly. 
6. To assemble the quesadillas, one by one, heat the tortillas in a large frying pan over medium-high heat for 30 seconds. Flip the tortilla and spoon one-quarter of the filling onto one half of the tortilla. Top it with one-quarter of the cheese. Fold the empty side of the tortilla over to enclose the filling. Use your spatula to quickly flip the tortilla over. Cook for 30 seconds or until crispy. Repeat with remaining tortillas. 
7. Allow to cool slightly. Stuff with the tomato salsa, cut into three and serve with the avocado dip on the side. 

Equipment

Large Wooden Spoon

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Staub Chistera

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Notes

MAKE AHEAD

Beef Quesadillas are the perfect recipe to make ahead of time, ready for when you need it. 

 

Beef filling – The beef filling can be made and stored in an airtight container, refrigerated for up to 2 days or frozen for up to 2 months. Thaw it completely in the fridge overnight prior to assembling the quesadillas as per the recipe.

Assembled quesadillas – Store assembled quesadillas (fill them with the beef filling and cheese, but do not cook them), in an airtight container or reusable sandwich bag, frozen, for up to 2 months. Thaw in the microwave for 30-40 seconds and then cook as per the recipe

 

Tomato salsa – Store refrigerated in an airtight container for up to 2 days (it is best to add the lime and salt just before serving).  

 

Avocado dip – Store refrigerated in an airtight container for up to 2 days. 

 

LEFTOVERS

 

Beef Quesadillas are best made and eaten immediately, particularly once the salsa has been added, as they start to soften. 

• Author: Nicole
• Prep Time: 12 minutes
• Cook Time: 18 minutes
• Category: Main dish
• Method: Pan, skillet, frying pan
• Cuisine: Mexican