For me, a quesadilla must have a crisp tortilla outside and melty, cheesy goodness inside. These Crispy Ground Beef Quesadillas deliver exactly that—loaded with seasoned ground beef, avocado, black beans and corn for a satisfying handheld treat.
Crispy Ground Beef Quesadillas
Perfect for summer gatherings, backyard parties or game day, these ground beef quesadillas hit all the right notes: crunchy exterior, hot cheesy interior and a flavorful filling that’s easy to customize.
These are not fast-food style quesadillas. With well-seasoned beef and fresh add-ins, they rival bar food from any restaurant and are simple to adapt to your taste.
What’s in a Ground Beef Quesadilla?
I use a 90/10 ground beef and season it with taco spices (homemade taco seasoning or chili powder work great). Black beans add bulk and texture, while corn kernels, diced avocado and plenty of cheese round out the filling. Pickled jalapeños are optional if you want extra heat.
I prefer chunks of avocado inside the quesadilla or a side of guacamole for dipping rather than an avocado sauce spread.
What is the best Mexican cheese for quesadilla?
Queso quesadilla is a creamy, semi-soft white cheese that melts beautifully and is commonly used for quesadillas and dishes like queso fundido. If you can find Oaxaca or a similar melty cheese, it’s ideal.
For these quesadillas I used shredded sharp cheddar and Monterey Jack because they were on hand; any good melting cheese or combination works—quesadillas are flexible, so experiment.
Pro Tip!
Shred your own cheese if possible. Pre-shredded cheeses are coated with starch to prevent clumping, and that coating can reduce how well the cheese melts. Freshly shredded cheese will give you a better melty texture.
What kind of tortilla is used for a quesadilla?
Flour tortillas are best here: they crisp up nicely while staying flexible enough to fold. Corn tortillas can dry out and crack, making them harder to work with for this style.
These ground beef quesadillas are quick to make and very filling—serve them with salsas, guacamole or your favorite toppings for a complete meal.
- Stuffed Shishito Peppers
- Grilled Honey Garlic Chicken Wings
- Authentic Mexican Pickled Carrots
- Tex Mex Hot Corn Dip
Ground beef and melted cheese are a comforting, reliable pairing. Add some vegetables and condiments and these quesadillas easily become a full meal—serve with ice-cold drinks and enjoy.
Crispy Ground Beef Quesadilla
Print Recipe
Ingredients
US Customary – Metric
- 1 lb ground beef (90/10)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp Mexican oregano
- 1 tsp garlic powder
- 2 tbsp taco seasoning
- 1 white onion, medium, diced
- 2 tbsp tomato paste
- 2 tbsp water
- 15 oz can black beans, drained
- 8 oz can corn kernels, drained
- 1 avocado, pitted and chopped
- 8 flour tortillas
- cooking spray or vegetable oil
- 8 oz sharp cheddar cheese, shredded
- 8 oz Monterey Jack cheese, shredded
Instructions
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Shred the cheeses. Dice the onion and avocado. Rinse and drain the beans and corn; set aside.
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In a large skillet over medium heat, break up and brown the ground beef. Season with salt, pepper, Mexican oregano, garlic powder and taco seasoning.
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Add the diced onion and sauté for 4–5 minutes until softened.
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Stir in the tomato paste and water and cook for 2 minutes to combine flavors.
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Add the black beans, mix well, then remove the filling from the pan and set aside.
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Wipe the skillet clean with a paper towel, then lightly coat with cooking spray or a bit of vegetable oil. Heat over medium and add a tortilla.
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On one half of the tortilla, sprinkle some cheese, add a portion of the beef and bean mixture, then corn and avocado. Top with more cheese.
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Fold the tortilla over the filling and cook until the cheese melts and the filling is heated through, flipping to brown both sides. Repeat with remaining tortillas.
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Serve hot with guacamole or your favorite salsa.
Notes
Mexican oregano is related to lemon verbena and has citrus and mild licorice notes. It’s more pungent than Mediterranean oregano and works well in Mexican and Tex‑Mex dishes. If you don’t have Mexican oregano, use a smaller amount of regular oregano and taste as you go.
Oaxaca cheese is a good substitute for Monterey Jack if you prefer.
Nutrition
The nutrition information is an estimate from an online calculator and should not replace professional advice.
