Quick, easy and delicious, these Cheesy Beef Quesadillas are a family favourite in our house!
If you’re looking for something simple for those busy after-school evenings, this is a recipe worth having in your back pocket. The filling can be made ahead of time, so when dinner time rolls around, all you need to do is assemble your quesadillas, get them nice and crispy and dinner is on the table in no time.
I’ve also packed the beef filling with veggies, making it a really easy way to get some extra goodness into a family meal without any fuss.
Perfect for busy weeknights
The real beauty of this recipe is the filling is so versatile. Make a big batch ahead of time and use it in different ways throughout the week.
Of course, we love it stuffed into tortillas with plenty of melted cheese and cooked until golden and crispy, but you could also serve the filling with:
- Rice
- Potato wedges
- Baked potatoes
- In wraps or tacos
It’s one of those recipes that makes meal planning that little bit easier because you can change things up depending on what you have in the fridge and what everyone feels like eating.
Why you’ll love these quesadillas
Quick and easy: perfect for busy weeknight dinners.
Make-ahead friendly: prepare the filling in advance for an even speedier dinner.
Packed with veggies: an easy way to add extra vegetables to a family favourite.
Kid-approved: crispy tortillas, cheesy goodness and a tasty beef filling… what’s not to love?
So versatile: use the filling for quesadillas, rice bowls, baked potatoes and more.
Great for leftovers: make extra filling and you’ve got the basis for another meal.
My favourite way to serve them
I love serving these with a selection of toppings so everyone can make their own. We usually have guacamole, salsa and yoghurt or sour cream on the table.
The cool, creamy yoghurt and guacamole are the perfect contrast to the warm, crispy quesadillas, while the salsa adds a lovely fresh kick.
And if you have little ones, serving everything separately is a great way to let them build their own dinner exactly how they like it.
These are definitely one of those recipes I rely on when life is busy. A little prep ahead makes those after-school evenings so much easier and everyone gets a dinner they love!If you make these Cheesy Beef Quesadillas, I’d love to see them! Tag @littleloucooks so I can see your creations.
Cheesy Beef Quesadillas
Equipment
Ingredients
- 800 g lean beef mince
- 1 tbsp olive oil
- 1 onion finely diced or blended
- 2 garlic cloves crushed or finely grated
- 1 carrot grated or blended
- ½ courgette grated or blended
- 2 tbsp tomato purée
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 150 ml beef or chicken stock
- 300 g cheddar grated (I used a mix of cheddar and mozzarella)
- 8 large tortilla wraps
- Salt and freshly ground black pepper
- To Serve
- Greek yoghurt or sour cream
- Fresh tomato salsa
- Chunky guacamole
Instructions
- Heat the olive oil in a large frying pan over a medium heat. Chop or blend the onion, carrot and courgette and cook for 5–6 minutes until softened.
- Stir in the garlic and cook for 1 minute.
- Stir in the tomato purée, smoked paprika, cumin and oregano, cooking for 1 minute until fragrant.
- Add the beef mince and cook for 6–8 minutes, breaking it up with a spoon until browned.
- Pour in the stock and simmer for 5–8 minutes, until the sauce has thickened and most of the liquid has evaporated, stir through ⅓ of the cheese. Season to taste.
- Preheat the oven 180ºc fan.
- Lay three tortilla wraps on a work surface. Cut in half evenly, spoon some beef in the middle, fold the wrap to make a triangle parcel, place on a large frying pan. Add until the pan is full x 6, top with more cheese and bake in the oven until crispy and the cheese has melted.
- Repeat again.
- Serve with Greek yoghurt, salsa, guacamole and shredded lettuce.
- Tips: Add Black beans for more goodness.
- Make the beef filling ahead of time and keep it in the fridge until you’re ready to assemble.
- Leftover filling is delicious in wraps, baked potatoes, tacos or burritos.
- Cook the quesadillas in an air fryer at 180°C for 4–5 minutes, turning halfway, for an extra crispy finish.
- Storage: Store the beef filling in an airtight container in the fridge for up to 3 days.Freeze the cooled beef filling for up to 3 months. Defrost overnight in the fridge before reheating and assembling the quesadillas.
