Simple, no-fuss quesadillas that are slightly crispy, totally cheesy and amazingly delicious! These Cheesy Ground Beef Quesadillas are the perfect meal for busy weeknights!
Quesadillas are good for so many reasons. They’re versatile, simple, delicious and loved by every single one of my boys. We love them in any way, shape or form. These Cheesy Ground Beef Quesadillas were a slam dunk the other night at our house. These bad boys are cheesy, buttery and truly spectacular.
You’ve got flavorful ground beef and lots of cheese sandwiched between two tortillas then cooked in melted butter . . .promise me you won’t skimp on the butter.
Top them off with some sour cream and guacamole and you will have pure quesadilla heaven going on at your house.Print
- 1 tablespoon Butter
- 1/3 cup chopped onion
- 1 teaspoon salt
- 1 lb. extra lean ground beef
- 1 can (8 oz) tomato sauce with basil, garlic and oregano
- 1/2 teaspoon red pepper flakes
- 8 10-inch flour tortillas
- About 4 cups grated cheese ((I used half sharp, half pepper jack))
- In a large skillet, melt butter. Add chopped onion and cook until onion begins to turn transparent and edges become golden brown. Add ground beef and salt and cook until meat is no longer pink. Drain off any grease.
- Add tomato sauce and red pepper flakes and simmer for 10 minutes.
- In another large skillet melt some butter (about 1 tablespoon to start) over medium heat and place a tortilla in skillet. Sprinkle with about 1/2 cup (or enough to cover tortilla) grated cheese and then some meat mixture (about 3/4 cup). Top with another tortilla and spread butter all over top of tortilla. Cook until golden brown and then flip and cook other side until golden brown. Repeat with remaining tortillas, adding more butter to the pan as needed.
- Remove from pan and slice into triangles.
- Top with sour cream, fresh cilantro and guacamole, if desired.
If you don’t have tomato sauce with basil, oregano and garlic and you just can’t bring yourself to run to the store, then just use a can or regular tomato sauce and add about a 1/2 teaspoon of basil, 1/2 tsp. of oregano and a clove of garlic, minced. These would also be yummy with a can of hot Mexican tomato sauce. It would definitely give these some kick so I would leave out the red pepper flakes.