Print

Savory Birria Ground Beef Quesadillas

birria ground beef quesadillas - featured image
Print Recipe

A quick and easy twist on traditional birria using ground beef and melty cheese, perfect for a flavorful weeknight dinner with crispy tortillas and a smoky, savory filling.

Ingredients

Scale
  • 1 pound ground beef (80/20 preferred)
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 2 dried guajillo chiles, stems and seeds removed
  • 1 dried ancho chile, stem and seeds removed
  • 1 teaspoon ground cumin
  • 1 teaspoon Mexican oregano (or regular oregano)
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon tomato paste
  • 1/2 cup beef broth
  • Salt and pepper to taste
  • 8 large flour or corn tortillas
  • 2 cups shredded cheese (Oaxaca, mozzarella, or Mexican blend)
  • Fresh cilantro, chopped (optional)
  • Lime wedges (optional)

Instructions

  1. Remove stems and seeds from guajillo and ancho chilies. Soak in hot water for 15 minutes until softened.
  2. Drain chilies and blend with tomato paste, beef broth, cumin, oregano, cinnamon, and a pinch of salt until smooth. Add more broth if needed.
  3. Heat olive oil in a large skillet over medium heat. Sauté onion until translucent, about 3 minutes. Add garlic and cook 30 seconds until fragrant.
  4. Add ground beef, crumble and brown for 6-8 minutes until no longer pink. Season with salt and pepper.
  5. Pour birria sauce over beef, stir to combine. Reduce heat to low and simmer uncovered for 10 minutes, stirring occasionally. Adjust seasoning if needed.
  6. Heat a clean skillet or griddle over medium heat. Place one tortilla in pan, sprinkle cheese, spread birria beef mixture evenly, top with more cheese and second tortilla.
  7. Cook 3-4 minutes until bottom tortilla is golden and crispy. Flip carefully and cook another 3 minutes. Press gently to melt cheese and bind quesadilla.
  8. Remove from pan and let rest for 1 minute before slicing. Garnish with cilantro and lime wedges if desired.

Notes

Use medium heat to avoid burning quesadillas before cheese melts. For gluten-free, use corn tortillas. Leftovers keep well refrigerated for 3 days or frozen for up to 2 months. Reheat in skillet for best texture. Optionally brush tortillas with oil or butter for extra crispiness.

Nutrition

Keywords: birria, ground beef, quesadillas, melty cheese, quick dinner, Mexican recipe, easy weeknight meal, spicy, savory

Find it online: https://flurpchef.com/savory-birria-ground-beef-quesadillas-recipe-easy-homemade-melty-cheese/