Description
Ground Beef Quesadillas are crispy flour tortillas filled with seasoned ground beef, tomato paste, taco seasoning, and melted cheddar and Monterey Jack cheese. Served golden and cheesy with sour cream and fresh cilantro for a quick, comforting meal.
Ingredients
1 lb lean ground beef 80/20 or 90/10 blend
2 tbsp tomato paste Creates the reddish-brown sauce coating
1/4 cup beef broth Or water
1 tbsp taco seasoning Blend of chili powder, cumin, garlic powder, and salt
4 large flour tortillas 10-inch tortillas
1.5 cups bright orange cheddar cheese Freshly grated
1.5 cups white Monterey Jack cheese Freshly grated
1 tbsp vegetable oil Or butter, for pan-toasting
2 tbsp fresh green cilantro Finely chopped, for garnish
1/2 cup smooth white sour cream For dipping
Instructions
Cooking and Assembly
- Heat a large skillet over medium-high heat and add the ground beef. Break it apart with a wooden spoon, cooking until finely crumbled and deeply browned (about 5-7 minutes). Drain any excess grease.
- Stir in the taco seasoning, tomato paste, and beef broth. Reduce the heat to low and simmer for 2-3 minutes until the beef is coated in a thick, light reddish-brown tomato paste sauce.
- Wipe the skillet clean and return it to medium-low heat, brushing lightly with vegetable oil. Lay a tortilla flat in the pan. Sprinkle a thick bottom layer of cheddar cheese over one half, add an even middle layer of the beef mixture, and top with the Monterey Jack cheese.
- Fold the empty half of the tortilla over the filling, pressing gently. Cook for 2-3 minutes until the bottom has golden-brown, slightly blistered crispy spots. Carefully flip and cook for an additional 2 minutes on the other side.
- Transfer the quesadilla to a cutting board and let rest for 1 minute. Slice into three triangles. Plate on a matte grey ceramic plate, garnish with scattered chopped cilantro, and serve with a ramekin of sour cream.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican