These Taco Quesadillas are the ultimate Tex-Mex comfort food — crispy on the outside, gooey and savory on the inside. Each flour tortilla is packed with our flavorful homemade beef taco filling and plenty of melted cheese, then lightly fried to golden perfection. Serve them hot with our restaurant-quality salsa for a meal that’s easy, satisfying, and absolutely irresistible.
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🥩 The Ingredients
A blend of bold Tex-Mex flavors and simple fresh ingredients comes together to create a rich, zesty taco filling and perfectly cheesy, golden quesadillas. Find ingredient notes (including substitutions and variations) below.
🧀 Ingredients Notes and Variations
- Ground Beef: Use 80/20 for the best flavor and juiciness. You can also swap in ground turkey, chicken, or even plant-based crumbles for a lighter version.
- Aromatics: Sautéing onion, jalapeño, and garlic in olive oil builds a deep, savory base that gives the taco meat its signature Tex-Mex flavor.
- Beer: Adding beer enhances the richness and adds subtle malty depth — if you prefer, substitute with beef broth or water.
- Cheese: A blend of cheddar and Monterey Jack melts perfectly for that classic gooey quesadilla texture. Pepper Jack or a Mexican cheese blend also works great for an extra kick.
- Tortillas: Flour tortillas crisp up beautifully when lightly fried, but you can use corn tortillas for a more traditional taco flavor.
- Spices: Chili powder, cumin, and oregano bring warmth and balance — adjust the heat level by adding more jalapeño or a pinch of cayenne.
See the recipe card (with video) below for a full list of ingredients and measurements.
🔥 Tips & Tricks for the Best Taco Quesadillas
- Drain excess grease: After cooking the taco meat, drain off any extra fat so the quesadillas stay crisp, not soggy.
- Cool the filling slightly: Let the meat mixture rest for a few minutes before assembling — this keeps the cheese from melting too quickly and leaking out.
- Use medium heat: Fry the quesadillas over medium heat so the tortillas turn golden and crisp while the cheese melts evenly inside.
- Don’t overfill: A little restraint goes a long way — too much filling makes flipping tricky and can cause the tortillas to tear.
- Seal the edges: Press the quesadilla lightly with a spatula as it cooks to help the cheese melt and “glue” the sides together.
- Flip carefully: Use a wide spatula (or two) to flip without losing any filling.
- Keep them warm: Place cooked quesadillas on a wire rack in a low oven (around 200°F / 95°C) to stay crisp until ready to serve.
- Cut like a pro: Let them rest for a minute before slicing — this helps the cheese set slightly and keeps the filling intact.
- Serve immediately: Quesadillas are best hot off the skillet, served with salsa, guacamole, or sour cream for dipping.
👩🏼🍳 How To Make Taco Quesadillas
- Step 1: Heat the oil in a large skillet over medium heat and sauté the onions, jalapeño, and garlic until tender, about 5 minutes.
- Step 2: Cook the beef until no longer pink. Drain excess grease and stir in the seasonings and chopped tomatoes. Cook for a few minutes.
- Step 3: Pour in about 1 cup of the beer and simmer until most of the liquid is gone.
- Step 4: Heat vegetable oil in a non-stick skillet and add a flour tortilla with shredded cheese and about half a cup of the taco meat and more cheese on one half of the shell.
- Step 5: Gently pull the open side of the tortilla over the meat and cheese, and use forks or a spatula to compress the quesadilla.
- Step 6: Flip and lightly fry until crispy and lightly browned.
Healthy Tip
Lighten up your Taco Quesadillas by using whole wheat or low-carb tortillas, lean ground beef (or ground turkey), and part-skim cheese. For a healthier cooking method, skip the skillet and air-fry them until golden and crispy — you’ll still get all the melty, savory Tex-Mex flavor with less oil and fewer calories.
🍽️ How to Serve
- Cut and Serve: Slice each quesadilla into triangles for easy serving — perfect for dipping and sharing.
- Add Dipping Sauces: Pair with your restaurant-quality salsa, guacamole, sour cream, or Tex-Mex queso for the ultimate flavor combo.
- Make it a Meal: Round out your plate with sides like authentic Mexican rice, homemade refried beans, or a fresh corn and black bean salad.
- Add Freshness: Top with chopped cilantro, diced tomatoes, or a squeeze of lime juice right before serving for a bright, zesty finish.
- Air Fryer Option: If you made them in the air fryer, serve immediately while they’re still hot and extra crispy — they’ll stay crunchy longer than skillet-fried versions.
- Presentation Tip: Stack the quesadilla slices on a platter with small bowls of dips in the center for a fun, restaurant-style presentation that’s perfect for game day or casual entertaining.
🙋🏽♂️ Frequently Asked Questions
Yes! You can prepare the taco meat and shred the cheese in advance. Store them separately in the refrigerator for up to two days, then assemble and cook the quesadillas just before serving for the best texture and flavor.
Reheat them in a skillet or air fryer to bring back that crisp exterior. Avoid the microwave if possible — it can make the tortillas soft and chewy instead of crunchy.
Absolutely. Let them cool completely, then wrap each quesadilla tightly in foil or plastic wrap and freeze for up to two months. Reheat directly from frozen in the oven or air fryer until hot and crispy.
Flour tortillas are ideal because they’re soft, flexible, and crisp up beautifully when fried or air-fried. If you prefer, you can use whole wheat or gluten-free tortillas for a healthier twist.
They are not very spicy at all. However, to omit any level of heat, simply reduce or omit the jalapeño in the taco meat and use mild chili powder. You can also serve them with cooling sides like sour cream or avocado to balance the heat.
Yes! Swap the beef for seasoned black beans, sautéed peppers and onions, or a plant-based meat alternative. The same cheesy, crispy magic still applies.
🌮 More Taco and Quesadilla Recipes
Ready to make a platter full of deliciousness that your family will be requesting time and time again? Go for it!
And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Taco Quesadillas
Video
Equipment
- Large skillet, preferably non-stick
Ingredients
For the Taco Meat
- 2 tablespoon olive oil
- 1 cup onion chopped
- 1 jalapeño cored and seeded, finely chopped
- 2 cloves garlic minced
- 1 lb ground beef 85% lean
- 2 tomatoes chopped, Romas work well
- 1 tablespoon chili powder
- 1 tablespoon cumin ground
- 1½ teaspoon Kosher salt
- 1 teaspoon black pepper ground
- 1 cup beer
For the Quesadilla Tacos
- ¼ cup vegetable oil
- 8 flour tortillas fajita or soft-taco size
- 3 cups cheddar cheese shredded, or Mexican blend
- sour cream for garnish
- homemade salsa for garnish
Instructions
Make the Taco Meat (Can be done in advance)
- Heat the oil over medium heat in a large skillet. Add the onion and peppers and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another minute.2 tablespoon olive oil, 1 cup onion, 1 jalapeño, 2 cloves garlic
- Add the ground beef and cook until no longer pink. Spoon off excess rendered grease and safely discard.1 lb ground beef
- Stir in the chopped tomatoes, chili powder, cumin, salt, and pepper, with the heat still on. Cook, stirring frequently, for another 5 minutes, until the tomatoes have begun to break down somewhat.2 tomatoes, 1 tablespoon chili powder, 1 tablespoon cumin, 1½ teaspoon Kosher salt, 1 teaspoon black pepper
- Slowly pour in the beer and cook until the mixture thickens a bit and most of the liquid is gone. Don't let it get too dry. If it looks dry, add a little more beer. Set aside.1 cup beer
Make the Taco Quesadillas
- In a large skillet, preferably non-stick, heat 3 tablespoon of the vegetable oil over medium-high heat.¼ cup vegetable oil
- Once the oil is shimmering, carefully lay a tortilla into the skillet flat. On one side of the tortilla, add a small handful of the cheese. Spoon on enough of the taco meat to cover the cheese. Add another handful of cheese on top of the meat. Use a couple of forks to pull the other side of the tortilla over the meat and cheese.8 flour tortillas, 3 cups cheddar cheese
- Cook until starting to brown on the bottom. Carefully use the forks (and a spatula, if you prefer) to flip the taco quesadilla over. Cook until both sides are nicely browned and slightly crispy all over. Place the taco on a baking pan lined with a baking rack and keep warm in a low-temp oven. Continue this process until all the meat has been used, adding more oil when needed. Serve warm with sour cream and salsa on the side.sour cream, homemade salsa
Barbara Snedegar says
Amazing!! I used one jalapeño and half the amount of chili powder and cumin to keep the heat tolerable for me. The taste is off the chart!! I also made your jalapeño popper wontons. Both recipes are keepers, as are all your recipes. I try your recipes all the time. Keep ‘em coming!!!
Kris Longwell says
Hi Barbara! We LOVE that you made the taco quesadillas and made a few modifications to fit your likes! PERFECTION!!! And the jalapeño wontons, too! Woo ho!! Thank you so much for sharing and for the wonderful review! That means the world to us! xoxo Kris & Wesley
Jill says
These are amazing! I use turkey and they come out perfect every time. They have so much flavor with the spices, beer and peppers. Love all your recipes!
Kris Longwell says
Awesome! We make them with ground turkey, too! So so glad you enjoy them and our other recipes! Thank you so so much for sharing and for the AWESOME review! That means the world to us! Stay in touch!! xoxo Kris & Wesley
Stephanie Lanzalotto says
I LOVE your recipes. Your amazing chicken salad got us through the lockdown – I made it a million times. These beef quesadillas were so incredible. I made them for my Foodie friends (I used red bell pepper rather than jalapeños because of a person who does not tolerate hot), but they were a huge hit, regardless. Everyone loved them. I serves with fixin’s like sour cream, cilantro, chopped red onion, etc. I made them for another crew three days later. LOVE them. Thank you!
Kris Longwell says
Hi Stephanie! We are so so happy you made the taco quesadillas and had such great success with them! These have been one of our favorite dishes to prepare since we were young! LOL!! And we’re thrilled you’re loving the chicken salad, too! Thank you SO MUCH for sharing and for the wonderful review. That means the world to us!!!! Take care! All the best, Kris & Wesley
Cindy says
Okay guys…just made these quesadillas with ground turkey, and even though I’ve lived all of my 65+ years only in the Northeast, I just have to say it – Y’all these were so delicious! My husband and I agree we wouldn’t find a better tasting version
anywhere. Thanks so much for your easy to follow recipes, videos and most of all your encouragement to try new recipes.
Kris Longwell says
Hi Cindy!! That is so so awesome! We make them with ground turkey all the time! We are so so happy you and your hubby loved them! Those tacos have been a favorite of ours for many, many years. It makes us so happy that you enjoyed them, too. And thank you so much for letting us know! That means the world to us! All the best, Kris & Wesley
kristy turner says
ok guys…(hope you don’t get tired of seeing my name, but y’all are officially my go to site now for new recipes…and life is too short not to try it all!!) yes, made another one this week, since it was one of the Loon’s fav…I had to do it…and OMG!!!! Seriously!! AH-MAZE-ING!!! Once again, the hubby was asking for 2nds and told me how delish these were! I even asked the next day what he thought and he said “oh I loved them and thought they were awesome!’ I’m having so much fun cooking these fabulous recipes! I’ve got my eye on the okra/tomato dish prolly this weekend…love okra and I’m from Texas 🙂 Another one out of the park Kris and Wesley!!
Kris Longwell says
Kristy! We LIVE for seeing your name! You have no idea how happy it makes us to hear the fun you are having in the kitchen!! You are AMAZING!!! Please keep on cookin’ and telling us all about it!! It is pure joy for us to hear all about it!! xoxo Kris & Wesley
Mark Hall says
Easy breezy delicious Saturday night dinner. How about you guys try Pho. Would love to see your take on a delicious Vietnamese soup
Kris Longwell says
Hi Mark! So glad you loved the taco quesadillas! Easy and so yummy! We actually have a chicken pho on the blog. Here’s the link: . So good and comforting!!
Holly says
We loved these!
Kris Longwell says
Yay!!! We are so glad you made them and love them!! And thank you for letting us know and for the GREAT review! That means the world to us! Kris & Wesley