Beef Quesadillas Salsa Guacamole (Printable)
Crispy flour tortillas stuffed with seasoned beef, melted cheese, fresh salsa, and creamy guacamole for a flavorful meal.
# What You'll Need:
→ Beef Quesadillas
01 - 14 oz ground beef
02 - 1 small onion, finely chopped
03 - 1 clove garlic, minced
04 - 1 red bell pepper, diced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - 1/2 tsp chili powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 5.3 oz shredded cheddar cheese
11 - 8 medium flour tortillas
12 - 2 tbsp vegetable oil
→ Salsa
13 - 3 medium ripe tomatoes, diced
14 - 1/2 small red onion, finely chopped
15 - 1 small jalapeño, seeded and minced
16 - 2 tbsp fresh cilantro, chopped
17 - Juice of 1 lime
18 - 1/4 tsp salt
→ Guacamole
19 - 2 ripe avocados
20 - 1 small tomato, diced
21 - 2 tbsp red onion, finely chopped
22 - 1 tbsp fresh cilantro, chopped
23 - Juice of 1 lime
24 - Salt and pepper to taste
# Directions:
01 - Combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Mix thoroughly and set aside.
02 - Mash avocados in a separate bowl. Stir in tomato, red onion, cilantro, lime juice, salt, and pepper. Cover and refrigerate until ready to serve.
03 - Heat 1 tablespoon vegetable oil in a skillet over medium heat. Sauté onion and garlic for 2 minutes. Add ground beef and cook, breaking apart, until browned, about 5 to 6 minutes. Drain excess fat if needed.
04 - Incorporate bell pepper, cumin, smoked paprika, chili powder, salt, and black pepper into the beef mixture. Sauté for 3 to 4 minutes. Remove from heat.
05 - Lay out tortillas. Sprinkle cheese over half of each tortilla. Add beef filling, then top with more cheese. Fold tortillas in half to enclose the filling.
06 - Heat remaining oil in a large skillet over medium heat. Cook quesadillas in batches for 2 to 3 minutes per side until golden and cheese is melted. Transfer to a cutting board and slice into wedges.
07 - Serve warm with prepared salsa and guacamole alongside.
# Cooking Tips:
01 -
- They come together faster than delivery arrives, and you control every ingredient.
- The combination of crispy exterior and gooey cheese inside hits different when you make it yourself.
- Salsa and guacamole made fresh in your own kitchen taste nothing like the jarred versions.
02 -
- Don't crowd the pan when cooking quesadillas; they need room to brown evenly and won't crisp up if they're packed in too tight.
- Taste your salsa before serving and adjust the lime or salt; some tomatoes are more watery and acidic than others, and you want balance.
- Fresh avocado oxidizes quickly, so make your guacamole as close to serving time as possible, or cover it completely with plastic wrap.
03 -
- Brown the beef fully and drain excess fat; this prevents the quesadillas from becoming greasy and lets the cheese melt evenly.
- Fresh shredded cheese melts smoother than pre-packaged versions, making the inside creamier and more satisfying.