ground beef quesadillas with Cumin and Coriander

That first hiss from the cooker tells you something good is happening. It’s that sound that gets you feelin’ like dinner’s really underway. You see the steam, you notice the float valve pop up, and you sense that pressure building – dang, it’s on!

You recall times when dinner felt like a hassle, but with the pressure cooker, everything kinda speeds up and still tastes way better than you expect. It’s great when you wanna throw things together fast but get that slow-cooked kinda vibe. You don’t even gotta watch it close, just trust those steam cues telling ya what’s up.

When that sealing ring’s snug and everything’s locked tight, you know you’re in for the right kind of tender pull. Ground beef melts into cheesy quesadillas that make your kitchen smell like yum. You can almost taste it already just waitin’ for that natural release to finish up.

Why Your Cooker Beats Every Other Pot

• Pressure cooks fast saving you oodles of time when you’re hungry. Try other fast recipes like tuna steak recipes with ground beef to keep dinner speedy.
• Sealing ring keeps every flavor locked inside like a cozy little flavor trap. This is key to getting that broth depth every time.
• Float valve lets you know pressure’s up so you’re never guessing. Learn more about quick release methods to master your cooker.
• Natural release helps meat stay juicy and tender without drying out. Perfect for dishes like our cottage cheese queso dip.
• You only need one pot; less cleaning means less fuss.
• Steam cues are your secret signals telling you when things are done just right.
• It’s perfect for weeknights when you want dinner hot and ready with little stress.

What Goes Into the Pot Today

• 2 teaspoon Paprika and 2 teaspoon Cumin – brings that smoky earthy flavor you can’t resist. These spices complement many dishes, similar to our air fryer baked potatoes with bacon.
• 1 teaspoon each Garlic Powder, Oregano, Salt – these basics turn bland beef into bold.
• ½ teaspoon each Onion Powder and Cayenne Pepper – got that tiny kick that wakes up your taste buds nice.
• ¼ teaspoon Black Pepper – just enough to keep things interesting.
• 1 lb Lean Ground Beef – your main protein, super versatile and filling.
• ½ can Black Beans, drained – adds fiber and works great with the spices.
• ½ cup Water or Low Sodium Beef Stock – helps everything simmer just right.
• 1 small Red Pepper, finely diced – sweet crunch going in.
• 1 small White Onion, finely diced – for that savory base.
• 1 heaped tablespoon Tomato Puree – thickens sauce and gives tangy depth.
• 1 teaspoon Cornstarch – mixes in to get that perfect thickened texture.
• Olive Oil for sautéing – gets everything cooking nice.
• 6 small Flour Tortillas (7-8 inches) – you gotta have these for wrapping it up.
• 1.5 cups each Cheddar and Monterey Jack cheese, grated – melty, gooey goodness.
• 1 cup Pickled Jalapeños, sliced (optional) – if you like a little zing with your cheese.
• Oil Spray or 2 tablespoon oil for brushing tortillas – makes ’em crispy and brown.

The Full Pressure Cooker Journey

1. Start with a splash of olive oil in a large skillet over medium heat. Toss in your diced onion and red pepper. You stir every now and then till they soften up, takes about 5 minutes.
2. Add the ground beef and cook till it browns. Use a wooden spoon to break it up so it’s nice and crumbly, no big clumps.
3. Dump in all those spices – paprika, cumin, garlic powder, oregano, salt, onion powder, cayenne, black pepper. Let ’em cook with the beef for a minute or two so they really wake up and smell good.
4. Stir in the tomato puree and keep cooking for a couple minutes. You want it mixed well so that sauce starts thickening up.
5. Pour in your water or beef stock and add the black beans. Give everything a good stir, then lower the heat real low and let it simmer for like 10 minutes. You notice it thickening? That’s what you want before you pull it from the heat.
6. Once your filling’s done, grab a clean non-stick skillet or griddle and heat it over medium. Spray or brush a bit of oil on a tortilla, then sprinkle cheese over half of it right away.
7. Spoon warm beef mixture on top of that cheese, then fold the tortilla in half. Cook it for 2–3 minutes on each side till that outside is golden and sorta crispy and cheese is ooey gooey inside.
8. Repeat with the rest of tortillas and filling, slice into wedges, and serve warm. This is where you feel the proud oohs of your hungry crew coming at ya.

Easy Tweaks That Make Life Simple

• Use pre-diced frozen peppers and onions to skip the chopping step. Saves time when you’re in a rush.
• Swap the black beans for canned corn or omit ’em if beans aren’t your thing.
• Make double the filling and freeze half for a future quick dinner. Just defrost and go.
• Use shredded rotisserie chicken instead of ground beef if you wanna mix it up fast.

That First Bite Moment

You pick up a warm wedge and feel that crispy tortilla crunch with your teeth first. The smell hits you – smoky, cheesy, with just a hint of spice that wakes up your sinuses.

Inside, that tender pull from the juicy ground beef mixed with melted cheddar and Monterey Jack feels like a big cozy hug in your mouth. The slight tang from tomato puree and that mellow kick from cumin dance with each bite.

If you added jalapeños, you get a little extra zing poking through, making each mouthful exciting but never too hot. You notice your taste buds thanking you as you sneak another wedge right away.

Making It Last All Week Long

• Store leftovers in an airtight container in the fridge. They keep well for 3-4 days, perfect for quick rewarmed lunches.
• Wrap individual quesadilla wedges in foil or parchment before refrigerating to keep ’em from gettin’ soggy.
• Freeze cooked quesadillas separated by parchment paper inside a zip-top bag. They last up to 2 months frozen. Heat ’em in a toaster oven or skillet to get that crisp back.
• If you wanna reheat frozen quesadillas, use a medium heat skillet with a spray of oil and flip often so they heat evenly without burning.

The FAQ Section You Actually Need

• Can I use ground turkey instead of beef? Totally, ground turkey works great here. Just keep an eye on the cooking time so it doesn’t dry out.
• What’s the deal with the sealing ring? It’s the rubber ring that keeps your pressure cooker nice and tight. Make sure it’s clean and properly seated so your steam doesn’t escape and pump up the pressure quick.
• How do I know when to natural release? When the recipe says let it natural release, just let the cooker sit till the float valve drops on its own. This keeps your meat juicy, not tough.
• Can I add more spice to the quesadillas? For sure, you can boost cayenne or jalapeños as much as you like. Just adjust to your heat comfort level.
• Why use both cheddar and Monterey Jack cheese? They melt differently and mix for the best creamy, gooey texture plus a nice flavor combo.
• What if my quesadilla gets soggy after storing? Reheat it in a skillet or toaster oven instead of microwave to bring back that crispy outside.

Cheesy Ground Beef Quesadillas Made Easy in Your Pressure Cooker

These cheesy ground beef quesadillas are packed with smoky spices, melty cheese, and zesty flavor – all made quickly with the ease of a pressure cooker!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings 6 people

Calories 587 kcal

Equipment

• 1 Large Frying Pan
• 1 Wooden Spoon
• 1 Spatula for flipping
• 1 Brush or Oil Spray for tortillas

Ingredients

  

Main ingredients

• 2 teaspoon Paprika
• 2 teaspoon Cumin
• 1 teaspoon Garlic Powder
• 1 teaspoon Oregano
• 1 teaspoon Salt
• 0.5 teaspoon Onion Powder
• 0.5 teaspoon Cayenne Pepper
• 0.25 teaspoon Black Pepper
• 1 lb Lean Ground Beef
• 0.5 can Black Beans drained
• 0.5 cup Water or Low Sodium Beef Stock
• 1 small Red Pepper finely diced
• 1 small White Onion finely diced
• 1 heaped tbsp Tomato Puree
• 1 teaspoon Cornstarch
• Olive Oil for sautéing
• 6 Flour Tortillas 7-8 inches
• 1.5 cups Cheddar Cheese grated
• 1.5 cups Monterey Jack Cheese grated
• 1 cup Pickled Jalapeños sliced (optional)
• Oil Spray or Oil for brushing tortillas

Instructions

 

Instructions

• Start with a splash of olive oil in a large skillet over medium heat. Sauté diced onion and red pepper for about 5 minutes until softened.
• Add ground beef and cook until browned, breaking it up with a spoon.
• Add paprika, cumin, garlic powder, oregano, salt, onion powder, cayenne, and black pepper. Cook for 1-2 minutes to bring out their aroma.
• Mix in tomato puree and cook for a couple more minutes until well combined.
• Pour in water or beef stock, add the black beans, and stir. Simmer for 10 minutes until thickened, then remove from heat.
• Preheat a non-stick skillet or griddle. Brush one side of a tortilla with oil and place oil-side down in the pan. Sprinkle cheese over half of the tortilla.
• Spoon beef mixture over cheese, top with more cheese and a few jalapeños. Fold tortilla in half and cook 2–3 minutes per side until crispy and golden.
• Repeat with remaining tortillas and filling. Slice into wedges and serve warm.

Video

https://youtube.com/watch?v=JqK9gZUuoic%3Ffeature%3Doembed

Notes

Cool the filling before assembling to prevent soggy quesadillas. Use Monterey Jack and Cheddar combo for gooey texture. Store and freeze extras for later quick meals.