Cheesy Ground Beef Quesadillas (Crunchy Supreme)
If you’ve ever craved that crispy, cheesy, beefy crunch wrap from the drive-thru, this homemade version is about to blow you away. These ground beef quesadillas are packed with flavor, easy to customize, and come together with simple ingredients you probably already have on hand.
Servings 5 wraps
Calories 550kcal
Equipment
- Cast Iron Skillet
Ingredients
- 1 pound ground beef or turkey
- ½ cup diced onions
- 5 9-10 inch tortillas 10 inch extra large burrito size tortillas work best. I used large burrito size, about 9 inches and these work, too.
- nacho cheese sauce I used my homemade queso, ¼ cup in each wrap.
- 5 tostada shells
- 1 cup plain Greek yogurt or sour cream
- 1 cup diced tomatoes I used fresh.
- 1 cup shredded lettuce
- grated cheese Optional; any cheese will work, Mexican blend, cheddar, etc.
Homemade Taco Seasoning (You can use store-bought seasoning if you wish.)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt and pepper to taste
- cayenne pepper Optional for spicy. Adjust to taste.
Instructions
Cook the Meat
- In a skillet over medium heat, cook the ground beef until the meat is browned. Drain any excess fat. Drain the fat from the beef or pat the beef dry with paper towels to blot any excess fat. This will help prevent soggy quesadillas. This is important.
- Add the taco seasoning and diced onions to the skillet and stir to combine with the meat mixture.
Assemble the Quesadillas
- Start by placing a large flour tortilla on a flat surface. Add the filling: (I like this order: ½ cup seasoned beef, cheese sauce, tostada, Greek yogurt or sour cream, tomatoes, lettuce, optional shredded cheese) in the center, creating a circular mound. Keep the filling about 1–2 inches from the edges.
- Place a smaller flour tortilla (or a trimmed piece of a large one) directly over the filling to help seal the wrap and prevent spillage.The extra tortilla acts like a “lid” on top of your filling mound. Without it, there’s a hole in the center once you start folding, and your fillings can spill out when cooking or flipping. It gives the folds something to grip onto, helping the crunchwrap stay flat and evenly sealed in that iconic hexagon shape.No small tortilla? You can cut one of your large tortillas into a circle or wedge that fits the center. It doesn’t have to be perfect—just enough to cover the filling.
- Begin at one edge of the large tortilla and fold it up over the center. Continue working around the tortilla, making small pleats or folds, overlapping each one tightly over the last to form a hexagon or circle.
- Make sure the folds are tight and secure. The crunchwrap should be fully closed with no filling exposed.
Sear the Quesadillas
- Heat a skillet over medium heat (add oil to the skillet if you are not using non-stick) and place the crunchwrap seam-side down. Cook for 2–3 minutes or until golden brown. Flip and cook the other side until crisp and golden.
- Slice in half and enjoy warm while it’s crispy and melty inside!
Notes
How to Keep the Wrap Crunchy:
- Layer smart: Put wet ingredients (like sour cream or salsa) on top of the tostada, not underneath it. That keeps the bottom from getting soggy.
- Serve immediately: These are best enjoyed right after searing—hot, crispy, and melty.
Nutrition
Serving: 1wrap | Calories: 550kcal | Carbohydrates: 45g | Protein: 40g | Fat: 24g