Mini Beef Quesadillas

Name: Mini Beef Quesadillas (Pan-Fried)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1 lb ground beef; 1/4 cup onion, diced; 2 tbsp taco seasoning; 3/4 cup beef broth; 1 cup shredded mozzarella cheese; 1 cup shredded cheddar cheese; 1 tbsp olive oil; 4-6 flour tortillas; 1/2 cup cheese dip, for serving; 2 tbsp salsa, for serving

Mini beef quesadillas are golden, crispy tortillas stuffed with seasoned ground beef and a blend of mozzarella and cheddar cheese, pan-fried until the filling melts and the exterior crisps. They're a quick Tex-Mex appetizer or main that comes together in under 20 minutes.

🌍Tex-Mex 🏷️Quesadilla 🏷️Beef quesadilla 🏷️Ground beef 🏷️Taco tuesday Mexican

🏷️

-0:00

natural.beauty54onTikTok

Total

35 min

Servings

4

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by natural.beauty54

-0:00

natural.beauty54onTikTok

Ingredients

1 lb ground beef
1/4 cup onion, diced
2 tbsp taco seasoning
3/4 cup beef broth
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1 tbsp olive oil
4-6 flour tortillas
1/2 cup cheese dip, for servingoptional
2 tbsp salsa, for servingoptional

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Instructions

1
In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spatula or meat chopper.
2
When the beef is almost browned, add the diced onions and continue to cook until the beef is fully browned and the onions are translucent.
3
Drain the excess grease from the skillet and return the beef and onions to the pan.
4
Stir in the taco seasoning and beef broth. Bring the mixture to a boil.
5
Reduce the heat to low and let the mixture simmer for about 10 minutes, or until most of the liquid has been absorbed.
6
While the meat simmers, shred the mozzarella and cheddar cheeses.
7
To assemble, heat a little olive oil in a separate non-stick pan over medium heat.
8
Place a tortilla in the hot pan. Sprinkle a layer of the cheese blend on one half of the tortilla.
9
Top the cheese with a layer of the seasoned beef mixture, followed by another layer of cheese.
10
Fold the empty half of the tortilla over the filling to create a half-moon shape.
11
Cook for 2-3 minutes per side, until the tortilla is golden brown and crispy, and the cheese is fully melted.
12
For an optional dipping sauce, warm the cheese dip and stir in the salsa.
13
Cut the quesadillas into wedges and serve immediately with the dipping sauce.

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Tips & Notes

Pro tips

Medium heat is key: too high and the tortilla burns before the cheese melts; too low and it won't crisp. Aim for a golden-brown exterior in 2–3 minutes per side.
Don't overfill: use about 2–3 tablespoons of beef mixture and a pinch of cheese blend per tortilla to prevent leaking and ensure even cooking.
Press gently with a spatula while cooking to help the cheese melt and the tortilla edges seal together without compressing the filling.
Let the cooked beef filling cool slightly before assembling to prevent the tortilla from becoming too soft and falling apart when handled.

Substitutions

Mozzarella + cheddar → Monterey Jack and pepper jack (for a spicier kick)
Flour tortillas → Large flour tortillas cut in half (to make more mini portions)
Olive oil → Butter (for a richer, golden crust)
Taco seasoning → Homemade spice blend: 2 tsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp paprika

Storage & make-ahead

Store cooled quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for 1–2 minutes per side to restore crispness.

Common Questions

Can I make mini beef quesadillas ahead of time?

Yes. Prepare the beef filling and assemble quesadillas up to 4 hours ahead, refrigerated. Pan-fry just before serving for the crispiest results.

What's the best cheese combination for quesadillas?

This recipe uses mozzarella and cheddar for a balance of melt and flavor. Mozzarella ensures even melting while cheddar adds a sharp taste.

How do I keep quesadillas crispy while cooking multiple batches?

Keep finished quesadillas on a wire rack in a 200°F oven while you cook the remaining batches to maintain crispness and keep them warm.

Can I use corn tortillas instead of flour tortillas?

Corn tortillas are more fragile when pan-frying and may break. Flour tortillas are better suited for this cooking method, but you can use corn if you handle them gently and cook on lower heat.

What's the purpose of the beef broth in this recipe?

Beef broth hydrates the ground beef and helps distribute the taco seasoning evenly, creating a moist, flavorful filling that won't dry out inside the tortilla.