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Cheezy Crispy Beef Quesadillas

Crisp, golden flour tortillas filled with seasoned ground beef and melted cheese. Master the pan technique for a non-soggy crunch every time.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Side Dish, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb 80/20 ground beef or ground chuck
  • 1 tbsp vegetable oil for browning meat
  • 2 tbsp taco seasoning store-bought or homemade
  • 0.5 cup water for simmering taco seasoning
  • 0.25 cup mild red salsa drained of excess liquid if watery
  • 2.5 cups shredded Mexican cheese blend Monterey Jack and sharp Cheddar combination
  • 8 whole flour tortillas 8-inch soft taco size
  • 3 tbsp unsalted butter divided, for skillet crisping

Equipment

  • 12-inch skillet or cast-iron pan
  • Wooden spoon
  • Wide spatula
  • Measuring cups and spoons
  • Chef's knife

Method
 

  1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
  2. Add 1 lb ground beef, breaking it apart with a wooden spoon into small, uniform crumbles.
  3. Cook ground beef for 6 to 8 minutes until fully browned and no pink remains.
  4. Drain off all but 1 tablespoon of rendered fat from the skillet.
  5. Stir in 2 tbsp taco seasoning, 0.5 cup water, and 0.25 cup mild red salsa into the beef.
  6. Simmer over medium-low heat for 3 to 4 minutes until the liquid reduces and tightly glazes the beef.
  7. Transfer the seasoned beef to a bowl and let cool for 5 minutes.
  8. Melt 1 tbsp unsalted butter in a clean cast-iron skillet or griddle over medium heat.
  9. Place two flour tortillas flat in the skillet, moving them to coat the bottoms with melted butter.
  10. Sprinkle 0.25 cup shredded cheese over half of each tortilla.
  11. Spoon 0.33 cup taco beef over the cheese, then sprinkle another 0.25 cup shredded cheese over the beef.
  12. Fold the empty half of each tortilla over the filling to form half-moon shapes.
  13. Cook for 3 to 4 minutes on the first side until golden brown and crispy underneath.
  14. Flip carefully with a wide spatula and cook for another 2 to 3 minutes until the second side is golden brown and the cheese is fully melted.
  15. Repeat the process with the remaining butter, tortillas, cheese, and beef.
  16. Slice each quesadilla into three triangles and serve warm.

Notes

To double the recipe for a group, bake assembled quesadillas on rimmed baking sheets brushed with butter at 425°F for 12 to 15 minutes, flipping once.
If using non-stick pans, you can reduce butter to 2 tablespoons total while maintaining a crisp texture.
Allowing the cooked beef to cool for 5 minutes before assembly keeps steam from trapped inside the folded tortilla.