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5 from 11 votes

Beef Quesadillas

Author: Nicole
Servings: 4
Beef Quesadillas are a quick and easy meal option that are perfect for using up the leftover veggies in your crisper. Customise the toppings to suit your family’s tastes and serve with creamy avocado dip or plain yoghurt to keep this an extra fuss-free, easy family dinner!
Prep Time12 minutes
Cook Time18 minutes
Total Time30 minutes

Ingredients

TOMATO SALSA

  • 2 tomatoes finely diced
  • ½ bunch coriander cilantro, roughly chopped
  • ½ red onion finely diced
  • 1 tbsp lime juice
  • ½ tsp sea salt flakes

AVOCADO DIP

  • 1 avocado
  • ⅓ cup 80 g plain yoghurt
  • ½ bunch coriander cilantro, roughly chopped
  • ½ tsp freshly minced garlic
  • 1 tbsp lime juice
  • ½ tsp sea salt flakes
  • ½ tsp freshly cracked black pepper
  • 1 –2 tbsp water to loosen as required

BEEF FILLING

  • 1 tbsp olive oil
  • ½ red onion finely diced
  • 1 tsp freshly minced garlic
  • 500 g 1 lb 2 oz lean minced (ground) beef
  • ½ capsicum bell pepper, finely diced
  • 2 tsp sweet paprika
  • 1 tsp ground cumin
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp sea salt flakes
  • ½ tsp freshly cracked black pepper
  • 2 tbsp tomato paste concentrated puree
  • ¼ cup 60 ml water

TO ASSEMBLE

  • 4 large tortillas
  • 1 cup 125 g freshly grated melting cheese, e.g. colby or cheddar

Instructions

  • Make the tomato salsa – Combine the ingredients in a small bowl and set aside.
  • Make the avocado dip – Add all the ingredients, except the water, to a food processor. Blend until smooth for 1–2 minutes. Add 1 tablespoon of water at a time, blending after each addition, until you reach your desired consistency. Set aside. 
  • Cook the beef filling – Heat the olive oil in a large, heavy-based frying pan over medium–high heat. Add the onion and garlic and cook, stirring, for 2 minutes. 
  • Add the beef and cook for 3–4 minutes until browned. Add the capsicum and cook for a further 2 minutes. 
  • Add the remaining ingredients and cook over medium heat for 2 minutes or until most of the liquid has evaporated. Set aside to cool slightly. 
  • Assemble – One by one, heat the tortillas in a large, heavy-based frying pan over medium–high heat for 30 seconds. Flip the tortilla and spoon one-quarter of the filling onto one half of the tortilla. Top it with one-quarter of the cheese. Fold the empty side of the tortilla over to enclose the filling. Use your spatula to quickly flip the tortilla over. Cook for 30 seconds or until crispy. Repeat with the remaining tortillas. 
  • Serve – Allow to cool slightly. Stuff with the tomato salsa, cut into thirds and serve with the avocado dip on the side. 

Notes

MAKE AHEAD

Beef Quesadillas are the perfect recipe to make ahead of time, ready for when you need them. 
Beef filling – The beef filling can be made and refrigerated in an airtight container for up to 2 days or frozen for up to 2 months. Thaw it completely in the fridge overnight prior to assembling the quesadillas as per the recipe.
Assembled quesadillas – Store assembled quesadillas (fill them with the beef filling and cheese, but do not cook them), in an airtight container or reusable sandwich bag, frozen, for up to 2 months. Thaw in the microwave for 30–40 seconds and then cook as per the recipe
Tomato salsa – Store refrigerated in an airtight container for up to 2 days (it is best to add the lime and salt just before serving).  
Avocado dip – Store refrigerated in an airtight container for up to 2 days. 

LEFTOVERS

Beef Quesadillas are best made and eaten immediately, particularly once the salsa has been added, as they start to soften. 

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