Beef Quesadillas Salsa Guacamole (Printable)
Crispy tortillas stuffed with seasoned beef and melted cheese, paired with fresh salsa and creamy guacamole.
# What You’ll Need:
→ For the Beef Quesadillas
01 - 14 oz ground beef
02 - 1 tbsp olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 tsp ground cumin
07 - 1 tsp smoked paprika
08 - 0.5 tsp chili powder
09 - 0.5 tsp dried oregano
10 - 1 tsp salt
11 - 0.5 tsp black pepper
12 - 1 cup shredded cheddar cheese
13 - 1 cup shredded Monterey Jack cheese
14 - 8 medium flour tortillas
→ For the Salsa
15 - 3 medium ripe tomatoes, diced
16 - 0.5 small red onion, finely chopped
17 - 1 small jalapeño, seeded and minced
18 - 2 tbsp fresh cilantro, chopped
19 - Juice of 0.5 lime
20 - Salt and pepper, to taste
→ For the Guacamole
21 - 2 ripe avocados
22 - 1 small tomato, diced
23 - 1 tbsp finely chopped onion
24 - 1 tbsp fresh lime juice
25 - 1 tbsp chopped cilantro
26 - Salt and pepper, to taste
→ To Serve
27 - Sour cream (optional)
28 - Lime wedges
# How To Make It:
01 - In a bowl, combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Mix well. Cover and refrigerate until ready to serve.
02 - Halve and pit avocados. Scoop flesh into a bowl and mash with a fork. Stir in tomato, onion, lime juice, cilantro, salt, and pepper. Cover with plastic wrap pressed to the surface and refrigerate.
03 - Heat olive oil in a large skillet over medium heat. Add onions and cook for 2–3 minutes until softened. Add garlic and bell pepper; cook for another 2 minutes. Add ground beef, breaking it up with a spoon. Cook until browned and cooked through, about 5–7 minutes. Drain excess fat if needed.
04 - Season the beef mixture with cumin, smoked paprika, chili powder, oregano, salt, and black pepper. Stir to combine. Remove from heat.
05 - Lay out tortillas. Sprinkle half of each tortilla with a mix of cheddar and Monterey Jack cheese. Top with a generous spoonful of the beef mixture, then a little more cheese. Fold tortillas in half to enclose the filling.
06 - Wipe out the skillet and place over medium heat. Cook each quesadilla for 2–3 minutes per side, pressing gently, until golden brown and cheese is melted. Transfer to a cutting board and cut into wedges.
07 - Serve warm, garnished with salsa, guacamole, sour cream (if desired), and lime wedges.
# Expert Tips:
01 -
- The combination of two cheeses creates that perfect Instagram worthy cheese pull every single time
- You can customize the spice level to please everyone from mild lovers to heat seekers
02 -
- Never skip pressing the plastic wrap directly onto the guacamole surface or it will turn brown before serving time
- Let the beef filling cool slightly before assembling so the tortillas do not get soggy from the heat
03 -
- Grate your own cheese instead of buying pre shredded because it melts so much better and has better flavor
- Use a cast iron skillet if you have one because it holds heat evenly and gives the most beautiful golden color