Description

This Burrito Quesadilla Loaf recipe brings together everything you love about burritos and quesadillas in one crispy, cheesy, oven-baked loaf! It’s hearty, packed with seasoned beef and melty cheese, and perfect for feeding a hungry crowd or making ahead for weeknight meals. Easy to slice, endlessly customizable, and absolutely delicious—this one’s going straight into your regular dinner rotation!

Ingredients

Scale

For the Filling:

1 lb ground beef
½ onion, diced
1 clove garlic, minced
1 packet taco seasoning
⅓ cup water
1 cup salsa or enchilada sauce
1½ cups shredded cheddar or Mexican blend cheese

For Assembly:

4 large flour tortillas
1 cup shredded mozzarella or Monterey Jack cheese
1 tablespoon olive oil or melted butter (for brushing)

Optional Toppings:

Sour cream
Fresh jalapeños, sliced
Chopped cilantro
Hot sauce

Instructions

In a skillet over medium heat, cook the ground beef until browned.
Add diced onion and garlic; cook for 2–3 more minutes until softened and fragrant.
Stir in the taco seasoning and water. Simmer until slightly thickened, about 3 minutes.
Mix in the salsa or enchilada sauce. Simmer 3 more minutes, then remove from heat.
Stir in the shredded cheddar and let the mixture cool slightly.
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Slightly overlap 3 tortillas on the baking sheet to form a long base.
Spoon the beef mixture down the center of the tortillas.
Sprinkle mozzarella over the filling.
Fold the sides of the tortillas over the filling. Place the 4th tortilla on top to cover.
Flip the loaf seam-side down if needed. Brush the top with olive oil or melted butter.
Bake for 15–20 minutes until golden and crispy.

Let cool for 5 minutes before slicing. Add toppings as desired and serve warm.

Notes

Let the beef filling cool slightly before assembly to help the loaf hold its shape.
Want to make it vegetarian? Swap the beef for sautéed mushrooms, beans, or your favorite plant-based protein.
Add-ins like black beans, rice, or corn make this even more filling and freezer-friendly.
This recipe stores well—keep leftovers in the fridge for up to 4 days or freeze for up to 2 months.

For extra crisp, broil for the final 1–2 minutes—just keep an eye on it!