Beef Quesadillas with Salsa Guacamole (Printable)

Cheesy tortillas filled with spiced beef, served with fresh salsa and guacamole

# What You'll Need:

→ Beef Filling

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→ Quesadilla Assembly

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→ Fresh Salsa

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→ Guacamole

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# Directions:

01 - Combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper in a bowl. Mix thoroughly and refrigerate until serving.
02 - Halve avocados, remove pits, and scoop flesh into a bowl. Mash with a fork to desired consistency. Add diced tomato, red onion, cilantro, lime juice, salt, and pepper. Mix until combined. Cover and set aside.
03 - Heat olive oil in a large skillet over medium heat. Sauté diced onion until translucent, approximately 2 minutes. Add minced garlic and cook for 30 seconds. Add ground beef, breaking apart with a spoon, and cook until browned completely, 5 to 7 minutes. Drain excess fat if necessary.
04 - Stir in diced bell pepper, ground cumin, smoked paprika, chili powder, salt, and black pepper. Continue cooking for 3 to 4 minutes until peppers have softened. Remove from heat.
05 - Arrange tortillas on a flat surface. Distribute half of the shredded cheeses evenly over four tortillas. Spoon seasoned beef mixture over the cheese, then top with remaining cheese. Place remaining tortillas on top to form quesadillas.
06 - Heat a large skillet or griddle over medium heat. Cook each quesadilla for 2 to 3 minutes per side until tortillas are golden brown and cheese has melted completely. Transfer to a cutting board and let rest for 1 minute before slicing into wedges.
07 - Arrange quesadilla wedges on serving plates. Accompany with prepared salsa and guacamole on the side. Serve immediately while hot.

# Expert Tips:

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  • The beef filling gets this incredible smoky depth from the paprika and cumin, making it taste like you spent hours on it
  • Everything comes together in under an hour, but the restaurant quality presentation makes guests feel special
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  • The most common mistake is overcrowding the pan, which makes quesadillas soggy instead of crisp
  • Letting the beef filling cool slightly before assembling prevents the tortilla from getting mushy or tearing
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  • A cast iron skillet gives the best crispy exterior, but any heavy bottomed pan works wonderfully
  • If your tortillas are stiff, wrap them in damp paper towels and microwave for twenty seconds

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