Ground Beef Quesadillas with Salsa Roja
Craving something quick, cheesy, and full of flavor? These Ground Beef Quesadillas with Salsa Roja are the perfect easy dinner idea. Loaded with seasoned ground beef and melty cheese, then toasted until golden and crispy, these quesadillas are served with a bold, zesty salsa roja that adds the perfect kick. This simple Mexican-inspired recipe is great for busy weeknights, family meals, or even a fun snack. Pair with sour cream, guacamole, or fresh salad for a complete and satisfying dish.
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
Instructions
- Step 1: Make the Salsa Roja : Roast the tomatoes, onion, and garlic in a dry skillet until charred. Blend them with soaked chilies, cumin, salt, and a little water until smooth. 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: Heat olive oil in a skillet, add onion and cook until soft. Add garlic and jalapeño, sauté for 1 minute. Stir in ground beef and cook until browned. Add chili powder, cumin, smoked paprika, oregano, salt, and pepper. Mix well. Stir in tomato paste and beef broth; cook until slightly thickened. Finish with lime juice. Remove from heat.
- Step 3: Assemble the Quesadillas: Heat a skillet over medium heat. Place a tortilla on the skillet, sprinkle cheese over half, add a scoop of beef filling, then fold over. Cook for 2–3 minutes per side until golden brown and cheese is melted. Repeat with remaining tortillas.