Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Servings: 6
These are the best quesadillas I’ve ever tasted! Insanely delicious, cheesy, and super easy to make.
Ingredients:
2 tablespoons Olive Oil, or as needed
6 8-inch Flour Tortillas
Beef:
1/2 c/ 125ml Water or Low Sodium Beef Stock
1-pound/500 grams Lean Ground Beef
1 heaped tablespoon Tomato Puree (Tomato Paste in the US)
1 teaspoon each: Garlic Powder, Oregano, Salt
2 teaspoons each: Paprika, Cumin
1/2 teaspoon each: Onion Powder, Cayenne Pepper, Cornstarch/Cornflour
Olive Oil, as needed
1/4 teaspoon Black Pepper
Fillings:
1.5 c./150 grams Cheddar, shredded
1.5 c./150 grams Monterey Jack, shredded
1 small White Onion, finely diced
1 c. Pickled Jalapenos, sliced (optional)
1 small Red Pepper (bell pepper), finely diced
1/2 can Black Beans, rinsed
HOW TO MAKE CHEESY GROUND BEEF QUESADILLAS
Step 1: Place 2 teaspoons of each paprika and cumin in a small bowl along with 1 teaspoon garlic powder, oregano, salt, half tsp onion powder, half tsp cayenne pepper, and 1/4 tsp black pepper. Mix well.
Step 2: In a pan over medium heat, drizzle the olive oil. Then, add the onion and red pepper. Fry until softened and set aside.
Step 3: In the same pan, add the beef and break it into small pieces using a wooden spoon. Cook until browned. Return the onion/pepper mixture to the pan and stir in the spices.
Step 4: To the pan with the beef, add 1 tbsp tomato puree/paste. Cook for a couple of minutes. Pour on half a cup of water or low sodium beef stock and deglaze the pan. Next, stir in half tsp cornstarch/cornflour. Or you can add 2 to 3 tbsp liquid and no cornstarch/cornflour. Lastly, add half a can of black beans and simmer everything for about 5 minutes, stirring often.
Step 5: Take the pan off the heat once there is no liquid remaining in the pan and the beef is juicy. Pour everything into a bowl and let the beef rest.
Step 6: Using a paper towel, wipe the pan.
Step 7: Brush oil on one side of each tortilla wrap. In the pan, lay one tortilla wrap, oil-side-down. On top, sprinkle 1/4 c cheese, about half a cup of the beef mixture, and jalapenos. Top everything off with another 1/4 c cheese. Fold the tortilla over and do the same with another tortilla. Switch the heat on and fry the tortillas for a couple of minutes per side over medium heat until golden.
Nutrition Facts:
Amount Per Serving: Calories 587, Calories from Fat 285, Fat 31.67g49%, Saturated Fat 14.132g71%, Trans Fat 0.835g, Polyunsaturated Fat 2.34g, Monounsaturated Fat 11.805g, Cholesterol 104mg35%, Sodium 779mg32%, Potassium 698mg20%, Carbohydrates 38.6g13%, Fiber 4.6g18%, Sugar 3.61g4%, Protein 37.57g75%, Vitamin A 1325IU27%, Vitamin C 22.5 mg27%, Calcium 447mg45%, Iron 4.62 mg26%
Ingredients
- 2 tablespoons Olive Oil, or as needed
- 6 8-inch Flour Tortillas
- Beef:
- 1/2 c/ 125ml Water or Low Sodium Beef Stock
- 1-pound/500 grams Lean Ground Beef
- 1 heaped tablespoon Tomato Puree (Tomato Paste in the US)
- 1 teaspoon each: Garlic Powder, Oregano, Salt
- 2 teaspoons each: Paprika, Cumin
- 1/2 teaspoon each: Onion Powder, Cayenne Pepper, Cornstarch/Cornflour
- Olive Oil, as needed
- 1/4 teaspoon Black Pepper
- Fillings:
- 1.5 c./150 grams Cheddar, shredded
- 1.5 c./150 grams Monterey Jack, shredded
- 1 small White Onion, finely diced
- 1 c. Pickled Jalapenos, sliced (optional)
- 1 small Red Pepper (bell pepper), finely diced
- 1/2 can Black Beans, rinsed
Instructions
Step 1: Place 2 teaspoons of each paprika and cumin in a small bowl along with 1 teaspoon garlic powder, oregano, salt, half tsp onion powder, half tsp cayenne pepper, and 1/4 tsp black pepper. Mix well.
Step 2: In a pan over medium heat, drizzle the olive oil. Then, add the onion and red pepper. Fry until softened and set aside.
Step 3: In the same pan, add the beef and break it into small pieces using a wooden spoon. Cook until browned. Return the onion/pepper mixture to the pan and stir in the spices.
Step 4: To the pan with the beef, add 1 tbsp tomato puree/paste. Cook for a couple of minutes. Pour on half a cup of water or low sodium beef stock and deglaze the pan. Next, stir in half tsp cornstarch/cornflour. Or you can add 2 to 3 tbsp liquid and no cornstarch/cornflour. Lastly, add half a can of black beans and simmer everything for about 5 minutes, stirring often.
Step 5: Take the pan off the heat once there is no liquid remaining in the pan and the beef is juicy. Pour everything into a bowl and let the beef rest.
Step 6: Using a paper towel, wipe the pan.
Step 7: Brush oil on one side of each tortilla wrap. In the pan, lay one tortilla wrap, oil-side-down. On top, sprinkle 1/4 c cheese, about half a cup of the beef mixture, and jalapenos. Top everything off with another 1/4 c cheese. Fold the tortilla over and do the same with another tortilla. Switch the heat on and fry the tortillas for a couple of minutes per side over medium heat until golden.
