Beef Quesadillas Salsa Guacamole (Printable)
Crispy tortillas filled with seasoned beef and cheese, paired with fresh salsa and creamy guacamole for a vibrant meal.
# Ingredient List:
→ Beef Quesadillas
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→ Fresh Salsa
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→ Creamy Guacamole
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→ For Serving
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# How to Make:
01 - Combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper in a bowl. Mix thoroughly, cover, and refrigerate until serving time.
02 - Halve and pit avocados, then scoop flesh into a bowl. Mash with a fork to desired consistency. Stir in tomato, onion, lime juice, cilantro, salt, and pepper. Press plastic wrap directly onto surface and refrigerate.
03 - Heat olive oil in a large skillet over medium heat. Add onions and cook for 2–3 minutes until softened. Add garlic and bell pepper; cook for another 2 minutes. Add ground beef, breaking apart with a spoon, and cook until browned and cooked through, approximately 5–7 minutes. Drain excess fat if necessary.
04 - Add cumin, smoked paprika, chili powder, oregano, salt, and black pepper to the beef mixture. Stir until well combined and spices are evenly distributed. Remove from heat.
05 - Lay out tortillas on a clean surface. Sprinkle half of each tortilla with an even layer of cheddar and Monterey Jack cheese blend. Top with a generous portion of the seasoned beef mixture, then add another light layer of cheese. Fold tortillas in half to fully enclose the filling.
06 - Wipe out the skillet and return to medium heat. Cook each quesadilla for 2–3 minutes per side, pressing gently with a spatula, until golden brown and cheese is completely melted. Transfer to a cutting board and cut into wedges.
07 - Serve quesadillas warm, accompanied with fresh salsa, guacamole, sour cream if desired, and lime wedges on the side.
# Helpful Tips:
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- Everything comes together in under an hour with mostly pantry ingredients and a quick grocery run
- The combination of smoky seasoned beef with two kinds of melty cheese hits that perfect comfort food rhythm
- Homemade salsa and guacamole transform this into something that feels restaurant special but is totally doable on a weeknight
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- Low and slow with the quesadilla cooking gives you that perfectly crisp exterior without burning the tortilla before the cheese melts
- The plastic wrap trick on guacamole genuinely keeps it fresh and green for hours, press it directly onto the surface with no air pockets
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- Cooking two quesadillas at once works if your skillet is big enough, but do not crowd them or they will steam instead of crisp up
- Let the beef filling cool slightly before assembling or it might make your tortillas soggy and tear when you try to flip them