Taco Quesadillas Recipe

This cheesy Taco Quesadillas recipe is made with a combination of seasoned ground beef, gooey melted cheddar cheese, warm tortillas, and your favorite taco toppings. The result is a satisfying and savory meal with a perfect crispy exterior. This simple recipe is a great way to use up taco leftovers and is perfect for a quick weeknight dinner, making enough for a family of four.

Taco Quesadillas Ingredients

For the Filling:

• 1 lb lean ground beef
• 1 package taco seasoning
• 1/2 cup water
• 2 cups shredded cheddar cheese
• 1/2 cup finely chopped red onion
• 1/2 cup chopped bell pepper (any color)
• 1 tbsp vegetable oil

For the Quesadillas:

• 8 flour tortillas (10-inch)
• Optional: sour cream, salsa, or guacamole for serving

How To Make Taco Quesadillas

1. Prepare the taco meat: In a large skillet over medium-high heat, brown the ground beef until it is no longer pink. Drain any excess grease. Add the taco seasoning and 1/2 cup of water, stirring to combine. Bring the mixture to a simmer and cook for 5 minutes, or until the liquid has thickened. Remove the skillet from the heat.
2. Sauté the vegetables: In the same skillet, add a little more oil if needed. Add the chopped red onion and bell pepper and sauté for 3-5 minutes until they become tender. This step adds a nice layer of flavor and texture to the quesadilla.
3. Assemble the quesadillas: Lay one flour tortilla on a flat surface. On one half of the tortilla, sprinkle a light layer of shredded cheddar cheese. This will act as the “glue” for the filling. Spoon a portion of the seasoned ground beef and sautéed vegetables over the cheese. Top with another light layer of cheese.
4. Cook the quesadillas: Fold the empty half of the tortilla over the filling. Place the assembled quesadilla in a large, lightly oiled skillet or on a griddle over medium heat. Cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy and the cheese is fully melted and gooey.
5. Serve: Once cooked, remove the quesadilla from the skillet. Cut it into wedges using a pizza cutter or a sharp knife. Serve immediately with a side of sour cream, salsa, or guacamole for dipping. Repeat with the remaining tortillas and filling.

Recipe Tips

• Don’t overfill: Be careful not to add too much filling to your quesadilla. Overfilling makes it difficult to fold and can cause the ingredients to spill out during cooking. A single, even layer of meat and cheese is best.
• Use the right cheese: Cheddar cheese melts beautifully and has a classic taco flavor. You can also use a Mexican blend cheese, Monterey Jack, or even a bit of pepper jack for a spicy kick.
• Keep it warm: If you are cooking a large batch, you can place the finished quesadillas on a baking sheet in a warm oven (about 200°F or 95°C) while you cook the rest. This ensures they stay warm and the cheese remains gooey.
• Get a crispy crust: For a crispier texture, use a non-stick pan or a well-seasoned cast-iron skillet with a little bit of vegetable oil or cooking spray.

What To Serve Taco Quesadillas

These cheesy taco quesadillas are a complete meal on their own, but they are even better when served with a few classic sides. A simple bowl of salsa and a scoop of sour cream for dipping are essential. You can also serve them with a side of guacamole, black beans, or a fresh corn and tomato salad for a complete and satisfying dinner.

How To Store Taco Quesadillas Leftovers

• Refrigerate: Store leftover cooked quesadillas in an airtight container in the refrigerator for up to 3 days.
• Freeze: To freeze, wrap the cooled quesadillas tightly in plastic wrap or foil, then place them in a freezer-safe bag. They can be frozen for up to 3 months. To reheat, you can use a skillet or an air fryer for a crispy result.

Taco Quesadillas Nutrition Facts

• Serving Size: 1 quesadilla
• Calories: 550 kcal
• Total Fat: 30g
• Saturated Fat: 12g
• Cholesterol: 70mg
• Sodium: 950mg
• Total Carbohydrate: 45g
• Dietary Fiber: 4g
• Sugars: 3g
• Protein: 25g

Frequently Asked Questions

• Can I use a different type of meat? Yes, you can easily substitute the ground beef with ground chicken, ground turkey, or even shredded chicken. For a vegetarian option, black beans or a mixture of corn and peppers would work well.
• How do I prevent the tortilla from getting soggy? Make sure the taco meat is not overly wet before you add it to the tortilla. Drain any excess liquid after simmering the meat with the taco seasoning. Also, don’t overcook the quesadilla, which can cause the cheese and meat to release too much moisture.
• Can I make these in the oven? Yes, you can cook multiple quesadillas at once in the oven. Preheat your oven to 400°F (200°C). Place the assembled quesadillas on a baking sheet and bake for 8-10 minutes, flipping halfway through, until golden brown and the cheese is melted.

Try More Recipes:

• Taco Ranch Side Salad Recipe
• Taco Shells and Cheese Recipe
• Taco Tomatoes Recipe