Looking for tremendous Cheesy Ground Beef Quesadillas? You’ve come to the proper place! Well seasoned floor beef, plenty of ooey gooey cheese and a crispy golden brown outdoors make these quesadillas merely irresistible! They’re certain to turn out to be a favorite on your residence as they're in ours.
Hey friends, if you’re in search of an simple quesadilla recipe, you’ve come to the proper place!
If you realize me and also you comply with Girl Heart Food you realize that I’m a HUGE fan of quesadillas. One of the causes is, like grilled cheese sandwiches, quesadillas are a technique of having extra cheese in my pie hole, lol.
Seriously, though, hubby and I get pleasure from quesadillas at the regular. They’re tremendous simple to whip up, you possibly can positioned as little or as a lot as you desire in ’em they usually in any respect times style amazing.
I’ve shared special types with you guys before, like chicken, lentil, or even breakfast quesadillas. Today though? Ground red meat quesadillas. One factor all of them have in common—>Cheese…and plenty of it! You gotta have quesadillas with cheese, within the occasion you ask me! Tell me you don’t wanna seize a few by way of your screen….if only, right?!
These tacky quesadillas come collectively in no time in any respect with a few beautiful primary meals you possibly already have on hand. I’m beautiful positive they’ll be in excessive rotation on your residence as they're ours.
HOW TO MAKE GROUND BEEF QUESADILLAS?
COOK GROUND BEEF
-In a pan on medium heat, upload olive oil, floor red meat and spices.
-Break up properly with a wood spoon or potato masher to make it good and crumbly…you don’t desire vast chunks of beef.
-Stir in tomato paste.
-Next is going red meat inventory (or you might use water).
-Once inventory is absorbed, take away red meat from pan.
ASSEMBLE QUESADILLAS
-Place a few cheese on one half of tortilla.
-Top with cooked floor beef.
-Add a bit of extra cheese.
-Fold tortilla over so you've got a half moon shape.
PAN FRY QUESADILLAS
-Gently fry till golden brown and cheese is melted. Watch that they don’t burn. They prepare dinner quickly!
-Cut in half and enjoy!
WHAT TYPE OF TORTILLA SHOULD I USE FOR QUESADILLAS? WHAT SIZE OF TORTILLA IS BEST?
For quesadillas, I choose flour tortillas over corn tortillas. They’re readily accessible (more so than corn tortillas proper perfect here in Newfoundland). Plus, they’re hearty, bendy and stand up to all these delicious toppings.
Monica from Nourish and Feta has an remarkable recipe for do-it-yourself flour tortillas within the occasion you desire to attempt these rather of store-bought. Just make ’em a bit of greater within the occasion you desire to make use of for quesadillas.
I in most cases opt to make use of flour tortillas which can be about 7-8 inches in diameter.
CAN I MAKE THESE GROUND BEEF QUESADILLAS AHEAD OF TIME?
Like with most things, these floor red meat quesadillas are greatest made and loved proper away whereas they’re nice-n-crispy and the cheese is all gooey.
However, in a pinch, you might absolutely pre-cook your floor beef, shop within the fridge and reheat while you desire to assemble/fry.
CAN LEFTOVER QUESADILLAS BE REHEATED?
You bet they can! Preheat oven to 375 F and vicinity leftover quesadillas on a baking sheet. Cook for about 10 minutes or till heated by way of and cheese is melted. They won’t be fairly as crispy as freshly made, but they're nonetheless beautiful awesome.
WHAT’S THE BEST CHEESE FOR QUESADILLAS?
Cheese now not just tastes remarkable in these red meat quesadillas, but in addition they serve a function…to act as a ‘glue’ to maintain issues together. Cheese is there something you can’t do??
When making quesadillas, select a good melting cheese, like cheddar, pizza mozzarella or monterey jack (or a combo of them).
I’ve made these quesadillas a host of occasions with special types of cheese, as properly as with a shop offered ‘Mexican’ mix of cheddar, monterey jack and pizza mozzarella (which is what I used here). I don’t in most cases cross for pre-shredded cheeses, but by shopping for a blend, you get a type with out having to purchase distinct blocks of cheese….
Having stated that, within the occasion which you simply do have odds and ends of cheese floating round on your fridge, now can be the time to make use of them! Waste not, desire not, right??
Other good melting cheeses are havarti, fontina, Swiss, gouda and provolone. For additional flavour (even although it doesn’t melt well) I’ve even additional crumble feta to the mix (or for extra of a genuine Mexican vibe, use queso fresco).
It’s cheese. As a cheese obsessed person, there might be now not any going incorrect in my books 😉
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OTHER TIPS AND VARIATIONS FOR MAKING THE BEST QUESADILLAS
I used ‘extra lean’ floor beef. If you use something otherwise, guarantee that extra fats is tired from the cooked meat earlier than setting at the tortillas. You don’t desire a greasy mess!
If the measurement of your tortillas are greater or smaller than those I used, the amount you yield will vary. Mine have been about 7-8 inches in diameter (so greater than the measurement one would in most cases use for, say, a taco).
Watch these quesadillas within the pan! They are burn quickly. It’s higher to have the warmth at the decrease aspect so which you simply get a good golden brown color (without burning) and nonetheless melt the cheese.
I maintain these red meat and cheese quesadillas simple, but you might upload sliced avocado, hot peppers (patted dry earlier than using), corn or cilantro (or no matter you please).
Break up the floor red meat into crumbles. You don’t desire vast items of beef. I love to make use of a wood spoon or potato masher to truly damage up.
Carefully flip the quesadillas. You don’t desire the filling popping out. Use NULL spatulas (or one truly enormous one, like a fish spatula) to flip OR cut into items earlier than browning. It would possibly make issues a bit of extra manageable.
WHAT TO SERVE WITH THESE GROUND BEEF QUESADILLAS?
-Sour cream or Greek yogurt
-Salsa
–Pico de gallo from Karrie of Tasty Ever After
–Guacamole
-Green salad, like this chopped Mexican salad with pepitas from Valentina of Cooking at the Weekends
-Rice
–Mexican road corn from Marianne of Basil & Bubbly
Cheesy Ground Beef Quesadillas
Looking for tremendous Cheesy Ground Beef Quesadillas? You've come to the proper place! Well seasoned floor beef, plenty of ooey gooey cheese and a crispy golden brown outside make those quesadillas merely irresistible! They're certain to grow to be a favorite on your house as they're in ours.
Ingredients:
1/2 tbsp olive oil
1 lb floor red meat -I used 'extra lean'
1 tsp chili powder
1 tsp chipotle chili powder
1/2 tsp oregano
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
1 tbsp tomato paste
2 tbsp unsalted red meat stock
12 oz shredded cheese mix -about 3 cups (or mixture of cheddar, monterey jack and pizza mozzarella)
6 flour tortillas -mine have been about 7 - 8 inch diameter
Baking spray -to grease pan
Instructions:
Preheat oven to 200 F (to maintain quesadillas warm whereas cooking batches).
In a pan (I used non stick) on medium warmth upload olive oil.
When shimmering, upload floor beef, chili powder, cumin, oregano, cayenne, garlic powder, onion powder, salt and pepper. Heat till cooked through, breaking into crumbles with a wood spoon, about 8-10 minutes. Stir in tomato paste and inventory and prepare dinner 1 -2 minutes more.
Remove red meat from pan correct into a bowl. If there's any extra grease drain/remove.
Distribute about 8 ounces (or 2 cups) of cheese amongst all tortillas (on one part of them). NOTE: reserve the last four ounces (or cup of cheese).
Also, in case your tortillas are smaller or greater than the measurement I used, the amount you yield will vary.
Distribute floor red meat on ideal of cheese. Then, sprinkle last 1 cup (or four ounces) of cheese on ideal of floor beef. Fold tortilla over so you've a half moon shape.
Working in batches (about 2 quesadillas per batch), spray baking spray into pan and prepare dinner quesadillas (on medium low heat) for about 2 minutes per part till golden brown and cheese is melted (carefully turning and looking to guarantee they do not burn). While continuing batches, vicinity cooked quesadillas on a baking sheet in preheated oven to maintain warm.
Cut every half moon in half. Serve with salsa, guacamole and/or sour cream. Enjoy!