Taco quesadillas are the best of both worlds: A hearty taco filling made with beef and peppers, and your favorite cheese melted to goodness sandwiched on a corn or flour tortilla.

Taco quesadillas are a delicious and versatile Mexican dish that combines elements of both tacos and quesadillas. This easy dish is made by filling a tortilla with taco ingredients, such as seasoned meat, cheese, and vegetables, and then folding it in half and grilling or frying until the cheese is melted and the tortilla is lightly crispy.

The filling for these quesadilla tacos can vary based on personal preference. Common fillings include ground beef or shredded chicken, along with toppings like shredded lettuce, diced tomatoes, onions, guacamole, Mexican sour cream, and salsa.

Taco quesadillas can be enjoyed as a main course, appetizer, or snack. They are popular at Mexican restaurants and can also be easily made at home.

Opening a taco quesadilla to see its cheesy filling.
Look at that cheesy, juicy goodness!

If you love cheese tacos, try also our quesabirria tacos recipe or the super gooey steak quesadillas!

Ingredients

For taco meat: You will need ground beef, bell peppers, onions, and spices such as ground cumin, garlic, chipotle powder (or paprika), salt, and pepper.

Tortillas: You can make our taco quesadillas recipe with either flour or corn tortillas. Just make sure to adjust the temperature of your stove accordingly, since flour tortillas are softer and burn faster. If you feel like trying something different, check out our blue corn tortillas recipe!

Cheese: I recommend a type of cheese that melts nicely, such as Mexican blend, Oaxaca cheese, Manchego, or Monterey Jack.

How To Make Taco Quesadillas

Heat oil on a cast iron skillet or a non-stick pan over medium heat. Add onions and peppers and sauté for 3 minutes or until the veggies start to soften.

Peppers and onions sautéed on a skillet.

Add the meat to the pan and season with cumin, garlic, chipotle powder (or paprika), salt, and pepper.

You can also use your favorite brand of taco seasoning instead.

Seasoning taco meat with chipotle powder.

Add 1/4 cup of water, mix well, and cook, stirring constantly, over medium-low heat for about 15 minutes or until meat is browned, well cooked and there are no liquids left.

Cover the mixture and set aside.

Taco meat fully cooked on skillet.

Heat a skillet or comal over medium-low heat. Brush the skillet with a little oil, then place a tortilla and top with a bit of cheese.

Corn tortilla with cheese on a comal.

Spoon some taco meat and add more cheese on top.

Cook for about 1 minute or until you see the cheese below starts to melt.

Tortilla with cheese and taco meat.

Carefully and using a spatula, fold it into half and press a little bit the tortilla so it will stick to the cheese and meat mixture.

Folding taco quesadilla with a spatula.

Flip over the taco quesadilla and cook on the other side until is lightly crispy and the cheese is completely melted.

Taco quesadilla with melty cheese and juicy taco meat filling.

Place on a serving plate and cover with a kitchen towel to keep it warm. Repeat the steps to make all the taco quesadillas.

Serve with your favorite toppings. I served mine with a simple lettuce and red onions salad and pico de gallo salsa.

Mexican taco quesadillas served with a side of pico de gallo salsa and lettuce salad.

Notes & Tips

  • If your tortillas break or fall apart, means you need to warm them a little bit more before you fold them.
  • On the other hand, if tortillas won’t fold because they get too crispy, you need to cook them less and fold them as soon as you see the tortilla is soft enough to be folded.
  • Tortillas burn quickly. Adjust the heat in your stove and make sure to flip often the taco quesadillas. Also, flour tortillas burn more easily than corn tortillas, take in mind that.
  • Start by making one taco at a time, once you feel confident with the cooking times, make as many as they fit into your griddle.
  • You can use any type of peppers you want, like bell peppers, spicy peppers, Anaheim peppers, etc.
  • Adjust seasonings to taste. Adding more garlic, cumin or other spices will make you enjoy more the recipe.
  • For “juicy” quesadillas, allow the taco meat to keep some juices by adding a little bit more water to the mixture.
  • I used 6-inch (15cm) corn tortillas and made about 20 taco quesadillas in total. Take in mind that flour tortillas are bigger so you’ll end with fewer pieces or you can double the recipe too.
Three taco quesadillas on a cast iron comal.

Storage

Assembled taco quesadillas can store well in a container, just make sure to layer them with parchment paper to prevent them from sticking to one another. They last a few hours at room temperature or up to 3 days in the fridge.

The taco meat can be stored separately if you have some leftovers or want to make it ahead. It last up to 4 days in an airtight container in the fridge or up to 3 months in the freezer.

FAQ

Is taco seasoning good for quesadillas?

Yes, taco seasoning can add delicious flavor to quesadillas. Taco seasoning typically contains a blend of spices like chili powder, cumin, paprika, garlic powder, onion powder, and oregano, which can enhance the taste of various dishes, including taco quesadillas.

What’s the difference between a quesadilla and a taco?

Quesadillas are made by filling a tortilla with cheese and other ingredients, folding it in half, and then grilling or frying until the cheese is melted and the tortilla is crispy. Tacos, on the other hand, involve a folded or rolled tortilla filled with various ingredients like meat and vegetables, sometimes it also contains cheese but only as topping.

More Quesadilla & Taco Recipes

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Taco quesadillas recipe.

Taco Quesadillas

20 taco quesadillas
These taco quesadillas are a combination of crispy tortillas, melted cheese, and flavorful taco filling to make a satisfying and tasty dish perfect to serve any day of the week!
prep 30 minutes
cook 25 minutes
total 55 minutes

Ingredients 

For taco meat

  • 1 lb ground beef
  • 1 large red bell pepper (diced)
  • 1 medium onion (diced)
  • 1 tsp garlic powder
  • ½ tsp ground cumin
  • 1 Tbsp chipotle powder or smoked paprika
  • 2 Tbsp vegetable oil
  • salt and pepper

For taco quesadillas

  • 20 corn tortillas (or 15 flour tortillas)
  • 3 cups monterey jack or Oaxaca cheese (or any other melty cheese you prefer)
  • vegetable oil (as needed)

Instructions
 

Make the taco meat mixture

  • Heat oil on a non-stick pan over medium heat. Sauté onions and peppers for 3 minutes or until veggies are a bit soft.
  • Add the meat to the pan and season with cumin, garlic, paprika, salt and pepper.
  • Add ¼ cup of water, mix well and cook, stirring constantly for about 15 minutes or until meat is browned, well cooked and there’s not liquids left. Cover and set aside.

Make taco quesadillas

  • Heat a skillet or no-sticking pan over medium-low heat. Brush it with a little oil, then place a tortilla and top with cheese.
  • Spoon some taco meat and add more cheese on top. Cook for about 1 minute or until cheese starts to melt.
  • Using a spatula, fold tortilla into half and press a little bit so it will stick to the filling.
  • Flip over the taco quesadilla and cook on the other side until is lightly crispy and the cheese is melted.
  • Place on a serving plate and cover with a kitchen towel to keep it warm. Repeat the steps with all tortillas.
  • Serve with your favorite toppings.

Notes

  • Start by making one taco quesadilla at time, once you feel confident with the cooking times, make 3-4 at time.
  • Make this a prep meal by cooking the taco meat ahead of time. Assemble taco quesadillas any day of the week.
  • You can use any type of peppers you want, like bell peppers, spicy peppers, Anaheim peppers, etc.
  • Always adjust seasoning to your taste. Adding more garlic, cumin or other spices will make you enjoy more the recipe.
  • For “juicy” taco quesadillas, allow the taco meat to keep some juices by adding a little bit more water to the mixture.
  • I used 6-inch (15cm) corn tortillas and made taco quesadillas in total. Take in mind that flour tortillas are bigger so you’ll end with less pieces or you can double the recipe too.
Troubleshooting
  • If your tortillas break or fall apart, means you need to warm them a little bit more before you fold.
  • On the other hand, if tortillas won’t fold because they get too crispy, you need to cook it less and fold it as soon as you see the tortilla is soft enough to be folded.
  • Tortillas burns quickly. Adjust the heat in your stove and make sure to flip often the taco quesadillas. Also, flour tortillas burns more easily than corn tortillas, take in mind that.
Nutrition Information
Serving: 1 taco-quesadilla | Calories: 218kcal | Carbohydrates: 12g | Protein: 9g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 215mg | Potassium: 150mg | Fiber: 1g | Sugar: 1g | Vitamin A: 560IU | Vitamin C: 11mg | Calcium: 146mg | Iron: 1mg
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Maricruz Avalos Flores is a Mexican cook and photographer living in Italy where she shares authentic Mexican & Italian recipes that can be easily made at home using easy-to-find ingredients.

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Recipe Rating




2 Comments

  1. 5 stars
    Saw a few days ago this taco quesadilla recipe in a Facebook group and I knew I had to try. It surely took some time to get all fixings together but it worths, everything from scratch taste better.

  2. 5 stars
    OMG! Those were such a BIG hit last night! Thank you so much for the recipe, the meat was so easy to make, I used taco seasoning because I didn’t gave paprika or chipotle powder but still was delicious and my kids devoured them, i printed your recipe and is now hanging in my fridge, thank you :D