This 4-ingredient taco quesadilla is a quick and easy dinner idea that’s ready for the table in about 30 minutes!
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Today’s fun twist on “Taco Tuesday” comes from my brother, who created a taco quesadilla for lunch one afternoon when he was trying to use up leftover ground beef taco meat. The end result was so simple and so tasty, that he immediately called me with the details. In case you haven’t thought of this quick dinner recipe, now is your chance to “wow” your family! And since many of us keep cheese, tortillas, taco seasoning, and ground beef on hand, this is a last-minute meal that you might not need to shop for. Gotta love pantry staples!
Made these last night and they were scrumptious! Shredded cheddar and pepper jack from cheese blocks I had on hand. Served with salsa & sour cream. Thought I’d have enough for lunch the next day, but I couldn’t stop eating them. Thanks for a simple and great recipe!
– Nick
A Few Tips Before You Get Started
- The base of this recipe requires just 4 ingredients: cheese, tortillas, ground beef, and taco seasoning (plus water, which I don’t really count as an extra ingredient). Feel free to use any of your favorite melting cheeses, such as cheddar, Monterey Jack, colby, cheddar Jack, queso oaxaca, or a Mexican blend. Same goes for the ground meat. If you don’t want to use ground beef, try ground chicken, ground turkey, or ground pork. Even chorizo or another sausage would work.
- I typically use a packet of store-bought taco seasoning for convenience, but you can also use a homemade taco seasoning for ground beef.
- A full quesadilla is made with two tortillas that hold a layer of cheese between them. A half quesadilla is a single tortilla filled with cheese and folded into a half-moon shape. This recipe uses the “half quesadilla” method, because I find that it’s easier to flip the tortilla when it’s smaller. That said, you can certainly take the same ingredients and make yours a “full” taco quesadilla if that’s your preference.
- Add as many additional “toppings” to these cheesy ground beef quesadillas as you like. Good options include pickled red onions or sliced green onions, chopped tomatoes, salsa, guacamole, diced avocado, fresh cilantro, sour cream, jalapeno, fresh lime wedges, and pico de gallo.
Directions
You’ll find step-by-step instructions in the recipe card below, but here’s the quick overview to show you how to make a taco quesadilla:
- Prepare the taco meat in a skillet by browning the ground beef and draining off the fat. Add the taco seasoning and the water called for on the package directions. Cook and stir until the sauce thickens, about 3-4 minutes. If you have leftover taco meat on hand, take advantage and eliminate this step!
- Assemble a quesadilla by spreading cheese on half of a tortilla. I like flour tortillas, and typically use the larger 8-inch “burrito size.” Top with some of the taco meat and sprinkle with another layer of cheese. Fold the tortilla over, and then continue to assemble additional quesadillas with the remaining ingredients.
- Grease a griddle or large skillet and cook the quesadillas over medium heat for 2-3 minutes per side, or until golden brown. Depending on the size of your griddle, you may need to do this in batches. Allow the quesadillas to cool on a cutting board for a few minutes before slicing into triangles and serving.
Serving Suggestions
Pair a taco quesadilla with Mexican rice, a simple green salad tossed with cool and creamy buttermilk dressing, refried beans or ranch-style beans, tortilla chips and salsa, this black bean and corn salad, or even this slow cooker chicken tortilla soup.
Preparation and Storage Tips
- Prep Ahead: Cook the taco meat in advance and keep it in an airtight container in the refrigerator for 3-4 days. Microwave the meat just to warm it through before adding it to the quesadillas. You can also grate the cheese ahead of time to eliminate a little bit of extra prep work!
- How to Store: Leftovers will keep in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months.
- How to Reheat: Taco quesadillas are best when served fresh and warm from the griddle. To reheat a ground beef quesadilla, warm it in a skillet over low heat or in a 375°F oven for 8-10 minutes (or until heated through). This will help crisp up the tortillas again. I do not recommend reheating in the microwave, since the tortillas will get soggy.
Made these last night. Delicious and thank you!
– Judith
More Easy Taco Recipes to Try
5-Ingredient Taco Casserole
35 minutes mins
Taco Skillet with Rice
50 minutes mins
Dump-and-Bake Chicken Taco Casserole
50 minutes mins
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If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Taco Quesadilla
Ingredients
- 1 lb. ground beef
- 1 (1 ounce) packet taco seasoning (such as Old El Paso brand)
- ⅔ cup water (or the amount of water called for on your package of taco seasoning)
- 6 (8-inch) flour tortillas (“burrito size”)
- 3 cups grated sharp cheddar or Mexican-blend cheese
- Optional, for serving: sour cream, guacamole, salsa, diced red onion, sliced green onion
Instructions
- Cook the ground beef in a large skillet over medium-high heat until the meat is no longer pink. Drain off the excess grease and return the meat to the skillet. Stir in the taco seasoning and water. Bring to a boil, reduce heat to low, and simmer uncovered for 3-4 minutes (stirring often), until the sauce thickens.
- Preheat a flat griddle or a large skillet over medium heat. To prepare one quesadilla: Spread ¼ cup of cheese on half of a tortilla. Sprinkle with about ¼ – ½ cup of the taco meat. Add another layer of cheddar on top of the meat. Fold the tortilla over. Repeat this process with the remaining ingredients to assemble additional quesadillas.
- Grease the griddle or large skillet. Cook the quesadillas over medium heat for 2-3 minutes per side, or until golden brown. Remove to a cutting board and allow the quesadilla to cool for a few minutes. Cut into triangles and serve.
Notes
- How to Cook in a Microwave: Assemble the quesadilla as instructed. Place on a microwave-safe plate and cook on HIGH until the cheese melts (about 1 minute).
- How to Cook in the Oven (perfect for feeding a crowd): Assemble the quesadillas as instructed. Brush each side with olive oil (or spritz with olive oil spray) — this will help the outside get crispy and golden brown in the oven. Place the quesadillas on a rimmed baking sheet. Bake in a 450°F oven for about 10 minutes, or until the cheese melts and the tortillas are golden brown.
Nutrition
This recipe was originally published in August, 2020. It was updated in September, 2024.
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Thanks, Kimberly! We love this easy meal. 🙂
Made these last night and they were scrumptious! Shredded cheddar and pepper jack from cheese blocks I had on hand. Served with salsa & sour cream. Thought I’d have enough for lunch the next day, but I couldn’t stop eating them. Thanks for a simple and great recipe!
Oh, good! I’m so glad that you enjoyed them, Nick. Thank you!
Tried these for supper tonight along with some homemade guacamole. These are really good! My intention was to use cheddar cheese and pepper jack cheese. I used cheddar cheese the other night and didn’t realize I didn’t have any more blocks left. (I always shred my cheese fresh). So, I used what I had on hand which was colby cheese and pepper jack. Think I will use that combination from now on. It’s only the two of us, so we have enough left over to have these another night yet. Definitely putting this recipe in my recipe box! Thanks for the recipe!
So glad to hear that, Lisa. Thank you!
I always put mine in the air fryer for like 2-3minutes instead of the grill. Works great too!
So smart! Thank you for sharing, Lauren!
Made these last night. Delicious and thank you!
We’re so glad you enjoyed them, Judith!
Taco meat quesadilla was a huge hit at our house. Delicious! Loved the oven method. Will be serving them weekly. Any reason I can’t do the same with finely chopped cooked chicken? For breakfast with meat and scrambled eggs?
We’re so glad you enjoyed the recipe, Karen! Chicken works just as well. Just be careful not to overcook the eggs, or they’ll become rubbery.
Fantastic!!! And so easy. Family loved it! Saving for summer cooking at the lake for sure!!
Thank you, Andee! We’re so glad you enjoyed it.