Cheesy Ground Beef Quesadillas

Ingredients

• 1 lb ground beef
• 1 tbsp tomato paste
• 0.5 tsp sea salt
• 0.5 tsp chili powder
• 0.5 tsp ground cumin
• 0.25 tsp garlic powder
• 0.25 tsp onion powder
• 16 oz shredded cheese (You may not need all of the cheese; use a cheese that melts well, such as queso asadero, queso Oaxaca, a Mexican cheese blend, cheddar, or Monterey Jack.)
• 4 large burrito-size tortillas (Use flour tortillas, white or whole wheat; corn tortillas may also be used.)
• fresh toppings (Lettuce, cilantro, salsa or tomato, sour cream, and other toppings as desired.)

Steps

1. 1

   Heat a large skillet over medium-high heat.

2. 2

   Add the ground beef to the hot skillet. Cook for 3–4 minutes, breaking it up with a spoon as it browns.

3. 3

   Add the tomato paste, sea salt, chili powder, cumin, garlic powder, and onion powder. Mix everything well. If the mixture is dry, add a splash of water.

4. 4

   Turn the heat down to low. Cook the beef mixture for another 3–4 minutes, stirring frequently, until the ground beef is cooked through. Set the mixture aside.

5. 5

   Assemble the first quesadilla in a large skillet over medium heat. Place 1/3 cup of shredded cheese on one half of a tortilla.

6. 6

   Top the cheese with 1/2 cup of the ground beef mixture.

7. 7

   Add another 1/3 cup of shredded cheese over the beef, then fold the tortilla over to cover the filling.

8. 8

   Cook the quesadilla for about 2–3 minutes. When the cheese starts to melt, carefully flip it with a large spatula.

9. 9

   Cook the second side for another 2–3 minutes, until the tortilla is golden brown and the cheese is melted.

10. 10

    Repeat the assembly and cooking process with the remaining three tortillas.

11. 11

    Cut the quesadillas into wedges and serve with the fresh toppings.

Notes

For higher-fat ground beef, drain off some grease after browning if necessary, before adding the seasonings. The quesadillas are best served fresh. Store leftovers in an airtight container in the refrigerator for 2–3 days and reheat in a hot skillet for the best texture; microwaving will soften the tortillas. The taco meat can be made one day ahead. Suggested accompaniments include creamy jalapeño sauce, refried black beans, elote in a cup, or summer corn and tomato salad.

Nutrition per serving

• main
• Mexican
• quesadilla
• quick meal
• family-friendly
• cheesy
• skillet
• weeknight dinner