Cheesy Beef Quesadilla Bake: The Ultimate Comfort Food Recipe
Introduction to Cheesy Beef Quesadilla Bake
This Cheesy Beef Quesadilla Bake is a delightful dish that combines the rich flavors of seasoned ground beef, vibrant vegetables, and gooey cheese, all nestled between soft flour tortillas. Perfect for family dinners or casual gatherings, this recipe is not only easy to prepare but also promises to be a crowd-pleaser. Let’s dive into the deliciousness of this comforting meal that will have everyone coming back for seconds!
A Personal Story Behind My Cheesy Beef Quesadilla Bake Journey
Growing up, my family often gathered around the dinner table for hearty meals that brought us together. One of my favorites was the quesadilla, a simple yet satisfying dish that my mother would whip up on busy weeknights. As I grew older, I wanted to recreate those cherished moments in my kitchen. The Cheesy Beef Quesadilla Bake became my go-to recipe, transforming a classic dish into an effortless and filling casserole that my family adores.
What Makes This Cheesy Beef Quesadilla Bake Recipe Special?
What truly sets this quesadilla bake apart is its versatility and robust flavors. The combination of spices like chili powder and smoked paprika adds depth, while the blend of Colby and Monterey jack cheese creates a melty, rich topping. This recipe is also a one-pan wonder, simplifying cleanup and making it ideal for busy weeknights. Whether you’re cooking for a crowd or just a cozy night in, this dish is sure to impress!
The Full Cheesy Beef Quesadilla Bake Recipe
Ingredients
- 1½ tablespoons olive oil
- 1 bell pepper, seeded and diced
- 1 small yellow onion, diced
- 1 pound ground beef
- 1 teaspoon minced garlic
- 1½ teaspoons chili powder
- 1½ teaspoons cumin
- 1½ teaspoons smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 15 ounces black beans, drained and rinsed
- 2.25 ounces sliced black olives, drained and rinsed
- ½ cup your favorite salsa
- 8 large flour tortillas (burrito size)
- 3 cups Colby and Monterey jack cheese, shredded
- 2 green onions, sliced thin
- Sour cream, to top quesadillas (optional)
Instructions
- Preheat Oven: Start by preheating your oven to 425°F (220°C).
- Prepare Sheet Pans: Grab two 18×13-inch sheet pans. Lightly spray one of them with nonstick cooking spray to prevent sticking.
- Cook Vegetables: In a large skillet over medium heat, add the olive oil, diced bell pepper, and diced yellow onion. Sauté for about 5 minutes, stirring often until the vegetables are softened.
- Brown the Beef: Add the ground beef and minced garlic to the skillet. Cook until the beef is fully browned, then drain any excess fat.
- Season the Mixture: Return the meat mixture to the skillet. Stir in the chili powder, cumin, smoked paprika, kosher salt, black pepper, black beans, black olives, and salsa. Mix well after adding each ingredient to ensure everything is combined.
- Assemble Quesadilla: Arrange 6 of the flour tortillas around the edges of the lightly sprayed sheet pan, overlapping them and letting them hang halfway over the edge, leaving a gap in the center. Place 1 tortilla in the center of the pan. Evenly spread the meat mixture over the tortillas. Sprinkle the shredded cheese on top of the meat mixture, then add the sliced green onions. Place the final tortilla over the top center of the mixture.
- Fold the Tortillas: Carefully fold the tortillas from either side of the sheet pan towards the middle, covering the filling completely.
- Bake: Place the second sheet pan on top of the folded tortillas to keep them secure during baking. Bake for 20 minutes.
- Final Bake: Remove the top sheet pan and bake for an additional 5 minutes to crisp up the top.
- Cool and Serve: Once baked, remove from the oven and let the quesadilla bake cool slightly before cutting into servings. Serve with sour cream if desired.
Serving Suggestions and Variations for Cheesy Beef Quesadilla Bake
This dish is incredibly versatile! Serve it with a side of fresh guacamole, a crisp salad, or some homemade tortilla chips for added crunch. For those who enjoy a spicy kick, consider adding sliced jalapeños to the meat mixture. Feel free to get creative with your cheese selection as well; cheddar or pepper jack can add a delightful twist. Leftovers reheat wonderfully, making this dish perfect for meal prep!
Frequently Asked Questions About Cheesy Beef Quesadilla Bake
Can I make this ahead of time?
Absolutely! You can prepare the meat mixture and assemble the quesadilla bake a day in advance. Just cover and refrigerate, then bake when you’re ready to eat.
Can I freeze leftovers?
Yes, this dish freezes well. Just be sure to store it in an airtight container. Reheat in the oven for best results.
What if I don’t have black beans?
You can substitute with pinto beans or leave them out entirely for a lighter version.
Recipe Stats
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Calories per Serving: 350
- Servings: 8
Cheesy Beef Quesadilla Bake
Ingredients
Main Ingredients
- 1.5 tablespoons olive oil
- 1 count bell pepper seeded and diced
- 1 small yellow onion diced
- 1 pound ground beef
- 1 teaspoon minced garlic
- 1.5 teaspoons chili powder
- 1.5 teaspoons cumin
- 1.5 teaspoons smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 15 ounces black beans drained and rinsed
- 2.25 ounces sliced black olives drained and rinsed
- 0.5 cup salsa your favorite type
- 8 large flour tortillas burrito size
- 3 cups Colby and Monterey jack cheese shredded
- 2 count green onions sliced thin
- Sour cream to top quesadillas (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Grab two 18x13-inch sheet pans. Lightly spray one of them with nonstick cooking spray to prevent sticking.
- In a large skillet over medium heat, add the olive oil, diced bell pepper, and diced yellow onion. Sauté for about 5 minutes, stirring often until the vegetables are softened.
- Add the ground beef and minced garlic to the skillet. Cook until the beef is fully browned, then drain any excess fat.
- Return the meat mixture to the skillet. Stir in the chili powder, cumin, smoked paprika, kosher salt, black pepper, black beans, black olives, and salsa. Mix well after adding each ingredient to ensure everything is combined.
- Arrange 6 of the flour tortillas around the edges of the lightly sprayed sheet pan, overlapping them and letting them hang halfway over the edge, leaving a gap in the center. Place 1 tortilla in the center of the pan. Evenly spread the meat mixture over the tortillas. Sprinkle the shredded cheese on top of the meat mixture, then add the sliced green onions. Place the final tortilla over the top center of the mixture.
- Carefully fold the tortillas from either side of the sheet pan towards the middle, covering the filling completely.
- Place the second sheet pan on top of the folded tortillas to keep them secure during baking. Bake for 20 minutes.
- Remove the top sheet pan and bake for an additional 5 minutes to crisp up the top.
- Once baked, remove from the oven and let the quesadilla bake cool slightly before cutting into servings. Serve with sour cream if desired.