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 minced (ground) beef filling accompanied 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 veggies 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 (courgette) 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 220°C (425°F) (200°C/400°F fan-forced). Spray a baking tray with olive oil spray and place it in the oven to warm up, for at least 10 minutes. Form the tortillas as per the recipe while you wait for the tray to warm (divide the filling between the tortillas, covering half, top with cheese, then fold over the empty side of the tortilla to enclose). Transfer the quesadillas onto the baking tray and bake for 8 minutes. Flip using a spatula and bake for a further 8 minutes or until crispy. Serve immediately!
Watch how to make Beef Quesadillas
Can assembled Beef 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, then cook as per the recipe.
Beef Quesadillas
“Yum was a hit with the whole family! That Avacado dip was next level goodness xx” Share Pin Recipe PrintIngredients
- 2 tomatoes, finely diced
- ½ bunch coriander (cilantro), roughly chopped
- ½ red onion, finely diced
- 1 tbsp fresh lime juice
- ½ tsp sea salt flakes
- 1 avocado
- 80 g (⅓ cup) plain yoghurt
- ½ bunch coriander (cilantro), roughly chopped
- ½ tsp freshly minced garlic
- 1 tbsp fresh lime juice
- ½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 1 tbsp water (or more), to loosen as required
- 1 tbsp olive oil
- ½ red onion, finely diced
- 1 tsp freshly minced garlic
- 500 g (1 lb) lean minced (ground) beef
- ½ capsicum (bell pepper), finely diced
- 2 tsp sweet paprika
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 2 tbsp tomato paste
- 60 ml (¼ cup) water
- 4 large tortillas
- 125 g (1 cup) freshly grated melting cheese, e.g. colby (jack cheese) or cheddar
Instructions
- Make the tomato salsa – Combine the ingredients in a small bowl and set aside.
- 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 after each addition, until you reach your desired consistency. Set aside.
- Cook the beef filling – Heat the olive oil in a large, heavy-based frying pan over medium–high heat. Add the onion and garlic and cook, stirring, for 2 minutes.
- Add the beef and cook for 3–4 minutes until browned. Add the capsicum and cook for a further 2 minutes.
- Add the remaining ingredients and cook over medium heat for 2 minutes or until most of the liquid has evaporated. Set aside to cool slightly.
- Assemble – One by one, heat the tortillas in a large, heavy-based 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 the remaining tortillas.
- Serve – Allow to cool slightly. Stuff with the tomato salsa, cut into thirds and serve with the avocado dip on the side.
Watch how to make it
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
tracyvoeller says:
Another winner. Made as written. Whole family enjoyed.