Since my husband deployed, I have had to become creative to not continue to eat the same meal day after day.
After sitting and coming up with our weekly menu, I was reminded of this yummy and easy meal I made quite often when we had four at our dinner table. I made this for dinner tonight and thought I would share this weeknight-classic for all of you guys.
Ingredients
- 1-1/2 pounds ground beef
- 2 heaping tbsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. garlic powder
- 1/4 tsp. cayenne pepper
- 3/4 tsp. salt
- 3 tbsp. tomato paste
- 1 c. water
- 8 ounces cheddar or Monterey Jack cheese, shredded
- 12 corn tortillas
- Butter, for frying
Instructions
In a large skillet over medium-high heat, brown ground beef. Drain the excess fat.
Add the chili powder, cumin, garlic powder, cayenne, salt, and tomato paste.
Then add 1 cup of water. Stir around to combime. Simmer mixture for a few minutes to let the flavors blend.
Heat a separate skillet over medium heat. Smear butter on the surface, then place a tortilla in the center of the skillet.
Top the corn tortilla with a generous amount of cheese.
Then cover the surface with the beef mixture.
Sprinkle more cheese over the meat mixture.
Then place another corn tortilla over the top. The edges of the bottom tortilla should be bubbling and the cheese should be starting to melt. Flip the quesadilla over with a spatula.
Let the other side cook until the edges are sizzling and cheese is melted.
Remove the quesadilla from the skillet and repeat the steps with the remaining tortillas and meat mixture.
Slice the quesadilla in halves or quarters. Serve on a plate…
and top with pico de gallo, sour cream, guacamole, or whatever your heart desires.
Variations
- Taco quesadillas are perfect with a side of Mexican rice and beans.
- Use flour tortillas instead of corn.
- Use ground turkey instead of ground beef.
- Add a couple of tablespoons of chopped green chiles to meat mixture.
