Oven-Baked Beef Quesadillas: An Easy Crowd-Pleaser
These oven-baked beef quesadillas are a foolproof way to feed a crowd. Instead of flipping them one by one on the stovetop, you can bake a whole tray at once—perfect for family dinners or sharing with friends. Loaded with savoury beef and finished with fresh corn salsa, creamy avocado, and sour cream, they’re simple, hearty, and sure to impress.
Serves
8
Prep time
10 minutes
Cooking time
25 minutes
Helpful Tips
Storage
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Substitutions
Serving Suggestions
These quesadillas are perfect on their own, but for an extra touch, serve them with some avocado, sour cream, a simple side salad, or rice.
Helpful Tips
Storage
Substitutions
Serving Suggestions
These quesadillas are perfect on their own, but for an extra touch, serve them with some avocado, sour cream, a simple side salad, or rice.
Ingredients
Beef mince:
- Splash of olive oil
- 500 g beef mince
- 1 can (400 g) black beans, drained
- 1 tsp garlic powder
- 1 tsp ground paprika
- 1 tsp ground cumin
- 1 tsp ground oregano
- 1 pinch of chilli powder
Quesadillas:
- 8 flour tortillas
- 2 cups shredded cheese, tightly packed
Salsa:
- 1 cup corn kernels, canned, fresh or frozen
- 2 medium tomatoes, diced
- 1/2 red onion, diced
- 1 tbsp lime juice
- Salt and pepper, to taste
To serve:
- Sour cream
- Avocado
Tips for the best Oven-Baked Beef Quesadillas:
- Brush the outside of your quesadillas with a bit of olive oil before baking to achieve a crisp, golden exterior.
- For extra crunch, sprinkle some cheese on top of the quesadillas before placing them in the oven.
Directions
- Heat oil in a non-stick pan over high heat. Add the beef and cook, breaking it apart until it’s mostly browned. Stir in the taco seasoning and cook for about a minute. Next, mix in the beans until warmed through. Transfer the filling to a bowl and let it cool for at least 15 minutes.
- Preheat your oven to 200°C fan-forced. Place baking paper on an oven proof tray.
- Spread the beef filling on one half of a tortilla, then top with cheese. Fold it over to cover. Place the quesadilla on the tray and repeat with the rest.
- To get a crispy finish, brush a little olive oil on top of each quesadilla (about 1/2 teaspoon). Press each quesadilla down to flatten it.
- Place them in the oven and bake for 8 minutes. Flip the quesadillas, sprinkle with grated cheese and bake for another 5 minutes or until they’re golden and crispy.
- In a medium bowl, combine the tomatoes, red onion, and corn kernels. Add the lime juice and season with salt and pepper.
- Gently open the quesadillas and fill them with the salsa, avocado, and a generous dollop of sour cream.
Ingredients
Beef mince:
- Splash of olive oil
- 500 g beef mince
- 1 can (400 g) black beans, drained
- 1 tsp garlic powder
- 1 tsp ground paprika
- 1 tsp ground cumin
- 1 tsp ground oregano
- 1 pinch of chilli powder
Quesadillas:
- 8 flour tortillas
- 2 cups shredded cheese, tightly packed
Salsa:
- 1 cup corn kernels, canned, fresh or frozen
- 2 medium tomatoes, diced
- 1/2 red onion, diced
- 1 tbsp lime juice
- Salt and pepper, to taste
To serve:
- Sour cream
- Avocado
Tips for the best Oven-Baked Beef Quesadillas:
- Brush the outside of your quesadillas with a bit of olive oil before baking to achieve a crisp, golden exterior.
- For extra crunch, sprinkle some cheese on top of the quesadillas before placing them in the oven.
Directions
- Heat oil in a non-stick pan over high heat. Add the beef and cook, breaking it apart until it’s mostly browned. Stir in the taco seasoning and cook for about a minute. Next, mix in the beans until warmed through. Transfer the filling to a bowl and let it cool for at least 15 minutes.
- Preheat your oven to 200°C fan-forced. Place baking paper on an oven proof tray.
- Spread the beef filling on one half of a tortilla, then top with cheese. Fold it over to cover. Place the quesadilla on the tray and repeat with the rest.
- To get a crispy finish, brush a little olive oil on top of each quesadilla (about 1/2 teaspoon). Press each quesadilla down to flatten it.
- Place them in the oven and bake for 8 minutes. Flip the quesadillas, sprinkle with grated cheese and bake for another 5 minutes or until they’re golden and crispy.
- In a medium bowl, combine the tomatoes, red onion, and corn kernels. Add the lime juice and season with salt and pepper.
- Gently open the quesadillas and fill them with the salsa, avocado, and a generous dollop of sour cream.
Watch How to Make It
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Dinner
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Beef
Mexican