Cheesy Beef Quesadillas
These delicious, easy cheesy beef quesadillas are ready to eat in just 20 minutes, making them a perfect weeknight dinner option. Loaded with seasoned ground beef and gooey melted cheese inside crisp flour tortillas, everyone will love this simple Mexican classic.
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Grab the full, printable recipe on my blog:
INGREDIENTS
2 tbsp butter divided
1 lb ground beef
1 tbsp garlic paste
1 tsp onion powder
1 tsp salt
1 can tomato sauce with basil garlic, oregano
½ tsp red pepper flakes optional
8 10- inch flour tortillas
4.5 cups colby jack cheese shredded
INSTRUCTIONS
In a large skillet over medium heat add ground beef. Cook until no longer pink. Drain grease and return beef to skillet.
Continue to cook beef until browned. Add garlic paste, onion powder, salt, tomato sauce, and red pepper flakes. Stir well to combine.
In a separate large skillet over medium-low heat add ½ tbsp of butter and allow to melt.
Place a tortilla in the skillet. Add cheese, beef mixture, then more cheese to the tortilla. Lay another tortilla on the top and spread butter over the tortilla.
Flip the quesadilla over and continue cooking until all of the cheese is melted.
Repeat steps for each quesadilla.
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Cheesy Ground Beef Quesadillas
More recipes like this in my debut cookbook 'Comfy' and you can pre-order HERE: ☺️
These Cheesy Ground Beef Quesadillas are made with a homemade spice mix, two different cheeses and bulked out with black beans and red pepper. Better still, they're SO easy to make! Makes 6 bulky folded quesadillas. I recommend serving one of these each with a side (fries/wedges). Chris x
FULL RECIPE POST:
Cheesy Ground Beef Quesadillas | Serves 6
????INGREDIENTS????
6 8 Flour Tortillas
2 tbsp Olive Oil, or as needed
Beef:
1lb / 500g Lean Ground Beef
1/2 cup / 125ml Water or Low Sodium Beef Stock
1 heaped tbsp Tomato Puree (Tomato Paste in US)
2 tsp each: Paprika, Cumin
1 tsp each: Garlic Powder, Oregano, Salt
1/2 tsp each: Onion Powder, Cayenne Pepper, Cornstarch/Cornflour (see notes)
1/4 tsp Black Pepper
Olive Oil, as needed
Fillings:
1.5 cups / 150g Monterey Jack, shredded
1/5 cups / 150g Cheddar, shredded
1 small Red Pepper (bell pepper), finely diced
1 small White Onion, finely diced
1/2 can Black Beans, rinsed
1 cup Pickled Jalapenos, sliced (optional)
????METHOD????
In a small bowl, combine 2 tsp paprika & cumin, 1 tsp garlic powder, oregano & salt, 1/2 tsp onion powder & cayenne pepper and 1/4 tsp black pepper. Place to one side.
Add a drizzle of olive oil to a pan over medium heat and add your onion and red pepper. Fry until softened, then scrape to the outside of the pan. Add in your beef and break up with a wooden spoon. Once browned, incorporate your onion/pepper, then mix in your spices.
Add 1 tbsp tomato puree/paste and fry with the beef for a few mins. Deglaze the pan with 1/2 cup water/beef stock, then stir in 1/2 tsp cornstarch/cornflour (or 2-3 tbsp liquid and no cornstarch/cornflour). Add 1/2 can black beans and allow to simmer and reduce for 5mins, stirring occasionally.
Once fully reduced (beef should be juicy, with no liquid in pan) take off heat and pour into a bowl. Allow the beef to rest until it stops steaming (important).
Meanwhile, wipe out pan with a paper towel.
Brush one side of each of your tortilla wraps and place one oil side down in the pan with the heat off. Sprinkle over 1/4 cup of cheese, then around 1/2 cup beef (or 1/6th of the mixture) top with a few jalapenos (optional) then finish with another 1/4 cup of cheese. Fold over and repeat with another one next to it. Switch on heat a medium and fry for a few mins each side, or until golden and hollow to tap.
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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