Too hot to turn on the oven? This one’s for you. It is 6pm and you need dinner on the table fast. These Ground Beef Quesadillas are the perfect solution for your busy evening.
They deliver a satisfying crunch and a burst of fresh flavor. Your family will love the melty cheese and juicy beef. It is a meal that feels special but stays simple.
Why You’ll Love This Recipe
This recipe is a winner because it uses basic pantry staples. You can have a restaurant-quality meal ready in under 40 minutes. It is perfect for those busy summer weeknights when you want to play outside.
The fresh pico de gallo adds a bright, garden-fresh touch. It balances the savory beef and rich cheese perfectly. Even your picky eaters will be asking for seconds tonight.
Simple Method
Making these is as easy as browning meat and melting cheese. You do not need any fancy equipment or advanced skills. A simple skillet and a spatula are all you need. You can do this with total confidence.
Ingredients You’ll Need
Most of these items are likely in your kitchen right now. Using fresh produce makes a huge difference here.
- 1 lb ground beef (80/20)
- 2 tablespoons taco seasoning
- 1/4 cup water
- 4 large flour tortillas
- 2 cups shredded Mexican cheese blend
- 1 cup fresh pico de gallo, drained of excess liquid
- 2 tablespoons unsalted butter
Step-by-Step
- In a large skillet over medium-high heat, brown the ground beef until fully cooked, breaking it into small crumbles.
- Drain excess fat from the skillet then stir in taco seasoning and water.
- Simmer the beef for 3 to 5 minutes until the liquid is absorbed; set aside.
- Wipe the skillet clean and return to medium heat, melting 1/2 tablespoon of butter.
- Place one tortilla in the skillet and sprinkle 1/4 cup of cheese over the surface.
- Spread 1/4 of the cooked beef and 1/4 cup of the drained pico de gallo over the cheese.
- Top with an additional 1/4 cup of cheese and fold the tortilla in half or place a second tortilla on top.
- Cook for 2 to 3 minutes per side until the tortilla is crisp and golden brown and the cheese is melted.
- Repeat the process for the remaining tortillas and serve warm.
Best Ways to Enjoy It
Serve these warm while the cheese is still stretchy. They pair beautifully with a side of creamy guacamole. You can also add a dollop of cold sour cream. For a full meal, add some cilantro lime rice on the side.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. To keep them crispy when reheating, use a dry skillet. Avoid the microwave if you want that golden crunch. Heat for two minutes per side over medium heat.
Tips for Best Results
- Don’t skip draining the pico de gallo to avoid soggy tortillas.
- Use medium heat to ensure the cheese melts before the tortilla burns.
- Wipe your skillet between each quesadilla for the cleanest flavor.
- Press down gently with your spatula to help the layers stick together.
- For summer parties, cut them into triangles for easy finger food.
- Add a squeeze of fresh lime juice just before serving.
Ways to Switch It Up
- Swap ground beef for ground turkey for a leaner option.
- Use corn tortillas for a gluten-free version of this meal.
- Add sliced jalapeños if your family loves a spicy kick.
- Swap the butter for avocado oil for a different flavor profile.
Quick Answers
Can I make these ahead of time?
You can brown the beef a day in advance. Store it in the fridge until you are ready. This makes the actual assembly super fast for dinner.
How do I know when they are done?
Look for a deep golden brown color on the tortilla. The cheese should be completely melted and bubbling. It usually takes about three minutes per side.
I hope these crispy quesadillas make your busy summer nights much easier. They are a true family favorite in my house. Give them a try and enjoy every cheesy bite!
— Lidia
Pico De Gallo Ground Beef Quesadillas
Ingredients
- 1 lb ground beef (80/20)
- 2 tablespoons taco seasoning
- 1/4 cup wate r
- 4 large flour tortillas
- 2 cups shredded Mexican cheese blend
- 1 cup fresh pico de gallo, drained of excess liquid
- 2 tablespoons unsalted butter
Instructions
- In a large skillet over medium-high heat, brown the ground beef until fully cooked, breaking it into small crumbles.
- Drain excess fat from the skillet then stir in taco seasoning and water.
- Simmer the beef for 3 to 5 minutes until the liquid is absorbed; set aside.
- Wipe the skillet clean and return to medium heat, melting 1/2 tablespoon of butter.
- Place one tortilla in the skillet and sprinkle 1/4 cup of cheese over the surface.
- Spread 1/4 of the cooked beef and 1/4 cup of the drained pico de gallo over the cheese.
- Top with an additional 1/4 cup of cheese and fold the tortilla in half or place a second tortilla on top.
- Cook for 2 to 3 minutes per side until the tortilla is crisp and golden brown and the cheese is melted.
- Repeat the process for the remaining tortillas and serve warm.
