Crispy Ground Beef Quesadillas with Two Cheeses
Crisp, golden quesadillas filled with a tomato paste ground beef mixture and two melted cheeses.
Ingredients
Main Ingredients
- 1 lb ground beef 80/20 or 90/10
- 2 tbsp tomato paste
- ¼ cup beef broth or water
- 1 tbsp taco seasoning
- 4 large flour tortillas 10-inch
- 1 ½ cup freshly grated cheddar cheese
- 1 ½ cup freshly grated Monterey Jack cheese
- 1 tbsp vegetable oil or butter, for toasting
- 2 tbsp fresh cilantro chopped, for garnish
- ½ cup sour cream for dipping
Instructions
Cooking
- Cook the ground beef in a skillet over medium heat, breaking it up, until browned. Drain the excess fat.
- Stir in the tomato paste, beef broth, and taco seasoning. Simmer about 5 minutes, until thickened and a thermometer reads 160 degrees F.
- Warm a little of the oil in a separate large skillet over medium heat.
- Lay a tortilla in the pan. On one half, spread about one quarter of the beef and about 3/4 cup of the combined cheeses.
- Fold the tortilla over the filling. Cook 2 to 3 minutes per side, until golden and the cheese is melted.
- Repeat with the remaining tortillas, adding a little oil as needed.
- Rest each quesadilla for a minute, cut into wedges, and garnish with cilantro. Serve with sour cream.
Notes
Nutrition values are an estimate per serving. Cook the beef to 160 degrees F and refrigerate leftovers within 2 hours; they keep 3 to 4 days. Reheat in a dry skillet for 2 to 3 minutes per side to keep the tortillas crisp.