Lunch: Taco Quesadillas

Ingredients

1-1/2 pound Ground Beef
2 Tablespoons Chili Powder
1 teaspoon Cumin
1/2 teaspoon Cayenne
3 Tablespoons Tomato Paste
1 cup Water
3/4 teaspoons Salt, More To Taste
12 ounces, weight Monterey Jack Cheese, Grated
8 whole Corn Tortillas
Butter, For Frying
Shredded Lettuce, For Serving
Pico De Gallo, For Serving

Instructions

In a large skillet over medium-high heat, brown the ground beef and drain the excess fat. Add the chili powder, cumin, cayenne, tomato paste, water, and salt and stir to combine. Allow it to simmer for a few minutes and keep warm.
Heat a separate skillet over medium heat. Smear butter in the bottom and place a tortilla in the skillet. Top with a generous amount of cheese, and sprinkle with beef. Place the other tortilla on top. Let it cook for a minute or two, until the cheese starts to melt. Use a spatula to flip it to the other side and let it cook until the cheese is totally melted and the edges of the tortillas are starting to sizzle. (Note that the tortillas will not be overly crisp.)
Remove it from the heat and repeat with the other tortillas and other ingredients. Slice the quesadillas in half and top with lettuce and pico de gallo and serve.
Alternatively, you can top a whole quesadilla with lettuce and pico de gallo, then fold it over. (You may also use flour tortillas instead of corn.)

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