I have to give it up to the genius who invented quesadillas because anything that can be cooked so quickly and tastes this good should be forever held as one of the greatest creations to exist on this Earth. This beef quesadilla recipe is one of my go-to recipes because it’s absolutely delicious and takes less than 30 minutes to prepare.
Why You’ll Love This Recipe
Have you ever gone to a restaurant and weren’t entirely sure what to get? If you’re like me, quesadillas have never steered you wrong. This beef quesadilla recipe is just like that. Not only is it easy to make, but it’s full of delicious ingredients that will fill you up instantly.
Ingredients
Ground beef – I use 93% lean ground beef for this recipe, but you can use any ground beef you have on hand.
Taco seasoning – You can use store-bought taco seasoning or try my easy taco seasoning recipe to make your own.
Black beans – Any brand of canned beans will work. You can also use pinto beans if you prefer. Make sure to rinse and drain the beans well before using it in this recipe.
Tomato Sauce or tomato paste – Adds color and flavor to the ground beef.
Mexican blend cheese – I used shredded Mexican blend cheese, but you can also try cheddar, pepper jack, Monterey jack, or your favorite Mexican cheese.
Flour tortillas – I use large flour tortillas to make one big quesadilla. You can also make small quesadillas using small tortillas or corn tortillas if you like.
Salt – for flavor!
Step-by-Step Instructions
Cook the beef. In a pan, heat oil over medium-high heat. Add beef and break it down to separate, using a wooden spoon. Add taco seasoning and stir. Let it cook for about 5 minutes or until there’s no pink left. Stir in the black beans, tomato sauce, water, and salt. Lower the heat to medium and let simmer for 5 – 8 minutes, or until all the water has evaporated. Remove it from the heat and set it aside.
Prepare the quesadillas. Top one side of a tortilla with cheese, then layer the beef and bean mixture, and finally add another layer of cheese. To close the tortilla, fold it in half. Carefully place the tortilla in a large non-stick pan over medium heat. Heat the quesadilla, occasionally turning it, for about 2 minutes on each side, or until the cheese has melted and the tortilla is golden. Repeat with the remaining tortillas to make four quesadillas.
Serving Suggestions
Enjoy this beef quesadilla recipe as a main meal or as an appetizer. Because it’s super filling and hearty, you may want to enjoy these quesadillas on their own with some hot sauce, sour cream, guacamole, pico de gallo, or any other type of salsa.
Recipe Variations
- If you’re looking for more flavor and texture, you can cook the beef with vegetables such as corn, onions, peppers, cilantro, or jalapeños.
- Add eggs to your recipe if you’d like to enjoy them in the morning or because you like them.
- You can also make a chicken quesadilla using this chicken fajitas recipe.
Storage Tips
Allow your quesadillas to cool, and then place them in an airtight container or Ziploc bag. Refrigerate for up to 3 – 4 days or freeze for up to 2 months. To reheat, place them in a pan over low heat for about 3 – 4 minutes on each side.
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Frequently Asked Questions
There are so many cheeses out there that it can be hard to figure out the best to use when making a recipe. I like to use Mexican blend cheese for this recipe, but you can also experiment with cheeses famous in Mexican culture. Some of the best to make quesadilla are asadero, Oaxaca or Chihuahua cheese. You can also use cheddar cheese or Monterrey Jack.
I use store-bought flour tortillas to make quesadillas. If you’d like to make your own flour tortillas try this recipe by my friend Isabel over at Isabel Eats. You can also make quesadillas with corn tortillas, but they are smaller in size and the texture and flavors are different.
I use the large-size tortilla for this recipe, but small or medium works as well although it makes smaller quesadillas.
Quesadillas can be healthy, dependent on how you make them. Most quesadillas, however, have a lot of calories because of the wheat flour, oil, salt, yeast, cheese, and meat. You can make this recipe a bit healthier by opting for gluten-free tortillas, low-fat cheese, and healthier meat such as ground turkey and adding veggies.
Recipe Notes and Tips
- Add a bit of butter to the pan or spray with cooking oil for a crispier tortilla!
- For a bit more cheesiness, sprinkle a little bit of cheese on the outside of the quesadilla, let it melt, and then flip it so the cheese fries against the quesadilla. Repeat with the other side if you’d like.
Other Recipes You’ll Love
- Chicken Fajitas
- Easy Copycat Chipotle Barbacoa Recipe
- Easy Barbacoa Tacos Recipe
- Easy Shrimp Tacos with Pineapple Chipotle Sauce
- Fried Fish Tacos with Lime Slaw
- Queso Fundido with Chorizo
Beef Quesadilla Recipe
Author:Equipment
Ingredients
- 1 tablespoon vegetable oil
- ½ pound lean ground beef
- 1 teaspoon taco seasoning
- ½ cup canned black beans, drained and rinsed
- 1 tablespoon tomato sauce
- ½ cup water
- ½ teaspoon salt
- 2 cups Mexican Blend cheese, shredded
- 4 large flour tortillas
Instructions
- In a medium pan, heat oil over medium-high heat. Add beef and using a wooden spoon, break it down to separate.
- Add taco seasoning and stir. Let it cook for about 5 minutes or until there’s no pink left.
- Stir in the black beans, tomato sauce, water, and salt. Lower the heat to medium and let simmer for 5 – 8 minutes, or until all the water has evaporated. Remove from the heat and set aside.
- Top one side of a tortillas with cheese, then layer the beef and beans mixture, and finally add another layer of cheese. To close the tortilla, fold it in half.
- Carefully, place the tortilla in a large pan over medium heat. Heat the quesadilla, occasionally turning it, for about 2 – 3 minutes on each side, or until the cheese has melted and the tortilla is golden. Repeat with the remaining tortillas to make four quesadillas.
- Serve warm with your favorite salsa.
Notes
- Add a bit of butter to the pan or spray with cooking oil for a crispier tortilla!
- For a bit more cheesiness, sprinkle a little bit of cheese on the outside of the quesadilla, let it melt, and then flip it so the cheese fries against the quesadilla. Repeat with the other side if you’d like.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
This recipe post was first published in April 2016. It was updated in January 2023 with new photos and additional recipe notes and tips.
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