Description

The Volcano Quesadilla Bowl is a crispy, melty, flavor-loaded meal you can eat straight out of a cheesy tortilla bowl! Packed with spiced beef, gooey cheese, and fresh toppings, it’s like taco night—but way more fun. Topped with sour cream that melts down like lava, this bold and playful dish is guaranteed to be a crowd favorite.

Ingredients

Scale

For the Quesadilla Bowl Base

4 large flour tortillas
2 cups shredded cheddar cheese (or Mexican blend)
1 cup mozzarella cheese
2 tbsp butter, melted

For the Meat Filling

1 lb ground beef (or chicken or turkey)
1 tbsp olive oil
1 tsp chili powder
1 tsp paprika
½ tsp cumin
½ tsp garlic powder
Salt & pepper, to taste

For the Toppings

½ cup diced tomatoes
¼ cup green onions, chopped
½ cup sour cream (for the “lava explosion”)
Optional: jalapeños, guacamole, hot sauce

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Instructions

Preheat oven to 375°F (190°C).
Brush both sides of each tortilla with melted butter.
Form tortilla bowls.
Press tortillas into oven-safe bowls or mold them over the back of a muffin tin to create a bowl shape.
Add cheese and bake.
Sprinkle cheddar and mozzarella in the bottom of each tortilla bowl. Bake for 10–12 minutes until golden, crispy, and cheesy.
Cook the meat filling.
In a skillet, heat olive oil over medium heat. Add ground beef and season with chili powder, paprika, cumin, garlic powder, salt, and pepper. Cook until browned and slightly crispy. Drain excess fat if needed.
Assemble the bowls.
Fill each baked tortilla bowl with the meat mixture and extra cheese if desired.
Top it off.
Add diced tomatoes, green onions, jalapeños (if using), and a generous dollop of sour cream right on top.

Create the explosion.
Let the sour cream melt slightly over the hot filling—it’ll drip down like “lava”! Drizzle with hot sauce for that fiery finish.

Notes

You can easily swap the ground beef for ground turkey, shredded chicken, or even black beans for a vegetarian version.
Don’t skip brushing the tortillas with butter—it helps them crisp up beautifully.
Want a spicier bowl? Use pepper jack cheese or throw in some chopped chipotle peppers.
These bowls are best served fresh but components can be made ahead for easy assembly.

Oven-safe bowls work best, but a muffin tin flipped upside down makes a great DIY tortilla mold in a pinch!