Quick-cooking ground beef is the perfect ingredient for on-the-run cooks. Try serving these quesadillas with your favorite taco toppings, such as sour cream, salsa, guacamole, chopped tomatoes, shredded lettuce and sliced olives.
We’re sautéing beef with onions and oregano to give these quesadillas extra flavor. Instead of cooking them one-byone in a pan, we’ve come up with a technique to get crispy, gooey quesadillas in the oven. Black bean-avocado salsa is a hearty and delicious twist on traditional salsa.
I like dishes that are spicy and have a great blend of spices and that’s why Indian cuisine rank the top on my list.
I love me some quesadillas – I mean, who doesn’t? But buying chicken to make those delicious creations can break the bank these days. It seems like we always have ground beef in the freezer, but I get into these ground beef recipe ruts. Do you know what I mean? I’m always looking for new ways to prepare this less expensive meat option in a more elevated (i.e. exciting) way.
1 Tbsp. Butter
1/3 cup chopped onion
1 tsp. salt
1 lb. extra lean ground beef
1 can (8 oz) tomato sauce with basil, garlic and oregano
1/2 tsp. red pepper flakes
8 10- inch flour tortillas
About 4 cups grated cheese (I used half sharp, half pepper jack)
In a large skillet, melt butter. Add chopped onion and cook until onion begins to turn transparent and edges become golden brown. Add ground beef and salt and cook until meat is no longer pink. Drain off any grease.
Add tomato sauce and red pepper flakes and simmer for 10 minutes.
In another large skillet melt some butter (about 1 tablespoon to start) over medium heat (about a tablespoon) and place a tortilla in skillet. Sprinkle with about 1/2 cup (or enough to cover tortilla) grated cheese and then some meat mixture (about 3/4 cup). Top with another tortilla and spread butter all over top of tortilla. Cook until golden brown and then flip and cook other side until golden brown. Repeat with remaining tortillas, adding more butter to the pan as needed.
Remove from pan and slice into triangles.
Top with sour cream, fresh cilantro and guacamole, if desired.
1 each: 488 calories, 27g fat (15g saturated fat), 90mg cholesterol, 960mg sodium, 33g carbohydrate (1g sugars, 2g fiber), 29g protein.