Introduction

Ground Beef Quesadillas with Salsa Roja are the ultimate comfort food – crisp, golden tortillas filled with seasoned ground beef and gooey melted cheese, served with a smoky, tangy salsa roja. They perfectly balance richness and spice, making them a dish that can satisfy both casual weeknight cravings and festive gatherings.

What makes this recipe extra special is its simplicity. With just a few everyday ingredients, you can create a restaurant-quality meal at home. The quesadillas are customizable, family-friendly, and pair beautifully with fresh toppings like guacamole, sour cream, or pickled onions.

Why I Love This Recipe

I love this recipe because it takes something as simple as ground beef and elevates it with bold flavors and textures. The beef is seasoned with aromatic spices, the cheese adds creaminess, and the tortillas crisp up beautifully on the skillet. Paired with the smoky, slightly spicy salsa roja, each bite is a delicious explosion of flavor.

It’s also a versatile recipe – perfect for quick dinners, game nights, or even as a party appetizer. And the best part? Everyone gets to customize their own quesadilla with toppings, which makes the meal fun and interactive.

Why It’s a Must-Try Dish

• Easy and Quick – Ready in under 40 minutes.
• Family-Friendly – Kids love the cheesy filling, and adults enjoy the spice.
• Customizable – You can switch up the fillings, cheeses, or even the salsa.
• Perfect for Any Occasion – Casual snack, hearty dinner, or festive appetizer.
• Budget-Friendly – Uses simple, inexpensive ingredients that stretch far.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 20–25 minutes
• Total Time: 35–40 minutes
• Servings: 4 (makes about 8 quesadillas)
• Calories: ~420 kcal per serving (2 quesadillas with salsa)
• Course: Main Course or Appetizer
• Cuisine: Mexican

Ingredients

For the Ground Beef Filling:

• 1 lb (450g) ground beef
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 jalapeño, finely chopped (optional, for heat)
• 1 tsp chili powder
• 1 tsp cumin powder
• ½ tsp smoked paprika
• ½ tsp oregano
• ½ tsp salt (or to taste)
• ¼ tsp black pepper
• 2 tbsp tomato paste
• ¼ cup beef broth or water
• 1 tbsp lime juice

For the Quesadillas:

• 8 medium flour tortillas
• 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• 2 tbsp butter or oil (for cooking)

For the Salsa Roja:

• 4 medium ripe tomatoes
• 2 dried guajillo or ancho chiles (seeded and soaked in hot water)
• 2 cloves garlic
• ½ small onion
• ½ tsp cumin
• ½ tsp salt
• 1 tbsp olive oil

Cooking Directions

Step-by-Step Preparation Method

Step 1: Make the Salsa Roja

1. Roast the tomatoes, onion, and garlic in a dry skillet until charred.
2. Blend them with soaked chilies, cumin, salt, and a little water until smooth.
3. Heat olive oil in a pan, pour in the blended salsa, and simmer for 10 minutes. Set aside.

Step 2: Cook the Ground Beef Filling

1. Heat olive oil in a skillet, add onion and cook until soft.
2. Add garlic and jalapeño, sauté for 1 minute.
3. Stir in ground beef and cook until browned.
4. Add chili powder, cumin, smoked paprika, oregano, salt, and pepper. Mix well.
5. Stir in tomato paste and beef broth; cook until slightly thickened.
6. Finish with lime juice. Remove from heat.

Step 3: Assemble the Quesadillas

1. Heat a skillet over medium heat.
2. Place a tortilla on the skillet, sprinkle cheese over half, add a scoop of beef filling, then fold over.
3. Cook for 2–3 minutes per side until golden brown and cheese is melted.
4. Repeat with remaining tortillas.

How to Serve

• Cut each quesadilla into wedges.
• Serve hot with salsa roja on the side.
• Add toppings like sour cream, guacamole, or fresh cilantro.
• Pair with Mexican rice or refried beans for a full meal.

Recipe Tips

• Don’t overfill the quesadillas – it makes flipping easier.
• Use a mix of cheeses for the best melt and flavor.
• Keep cooked quesadillas warm in the oven at 200°F (95°C) until serving.
• Make salsa roja ahead of time for convenience.

Variations

• Chicken Quesadillas: Swap beef for shredded chicken.
• Vegetarian Quesadillas: Use sautéed mushrooms, beans, or zucchini.
• Spicy Kick: Add chipotle peppers in adobo to the beef.
• Cheese Lovers: Try queso fresco or pepper jack.
• Breakfast Quesadillas: Add scrambled eggs and chorizo.

Freezing and Storage

• Refrigerator: Store cooked quesadillas in an airtight container for up to 3 days. Reheat in a skillet for best results.
• Freezer: Wrap uncooked assembled quesadillas in plastic wrap, then foil, and freeze for up to 2 months. Cook from frozen, adding 1–2 extra minutes per side.
• Salsa Roja: Keeps well in the fridge for 5 days or freezer for 2 months.

Special Equipment Needed

• Large skillet or griddle (for cooking quesadillas)
• Blender or food processor (for salsa roja)
• Spatula (for flipping quesadillas)

FAQ

Q1: Can I use corn tortillas instead of flour?
Yes, but flour tortillas hold fillings better. If using corn, double them up.

Q2: What’s the best cheese for quesadillas?
A mix of cheddar and Monterey Jack melts beautifully and gives a rich flavor.

Q3: Can I make these in the oven instead of stovetop?
Yes – bake at 400°F (200°C) for 8–10 minutes, flipping halfway.

Q4: Is Salsa Roja very spicy?
It depends on the chilies you use. Guajillo is mild, ancho is smoky, and chipotle adds heat. Adjust to taste.

Conclusion

Ground Beef Quesadillas with Salsa Roja are a dish you’ll come back to again and again. They’re quick, delicious, and endlessly customizable. The crispy tortillas, cheesy beef filling, and smoky salsa roja combine into a meal that feels indulgent yet approachable. Whether for a family dinner, party snack, or cozy night in, this recipe is guaranteed to impress and satisfy.