Ground Beef Quesadillas
30 min serves 4-6
Ground Beef Quesadillas
These quesadillas will satisfy all of your Cantina cravings! Have a baking sheet handy that will hold all 4 quesadillas in one layer as you’ll be transferring them to a warm oven before serving. Feel free to use grain free tortillas and dairy free cheese to get the same delicious results!
- 1 16 OZ package Pre 92% lean ground beef
- 2 t avocado oil, divided
- 2 cloves mashed garlic
- 1 T tomato paste
- 1 T chili powder
- 2 t cumin
- 1 t oregano
- 1/2 t kosher salt
- 1/2 yellow onion thinly sliced
- 1/2 red, yellow, or orange bell pepper, seeded and thinly sliced
- 1 lime, quartered
- 4 large tortillas
- 1/2 C shredded queso
- 1/4 C fresh cilantro, washed, dried and stems removed, roughly chopped
- Prepared salsa and guacamole for serving.
- Preheat your oven to 225°F.
- Heat your sauté pan over medium high heat and add 1 t of the avocado oil.
- Then add ground beef, garlic, tomato paste, chili powder, cumin, oregano, and salt to the pan.
- Brown your ground beef, and break it up with a wooden spoon or mallet, until it is cooked through, about 8 minutes.
- While the meat is cooking, heat another pan that is large enough to hold an unfolded tortilla over medium high heat and add remaining 1 t oil. Add the onions and peppers to the pan and sauté them, reducing the heat to medium after about 2 minutes. Continue cooking, tossing occasionally, until they are crisp and tender, about 10 to 12 minutes total. Then, remove from the pan and set aside.
- When the ground beef is cooked through, squeeze 1/4 of the lime over the meat.
- Add the onion and peppers to your ground beef and stir them to combine. Heat the pan that you used for the onions and peppers over medium heat and place one tortilla in the pan.
- Cook the tortilla until it begins to lightly brown, reducing the heat if necessary to avoid burning. Turn the tortilla and gently cook the other side.
- Spread 1/4 of the beef and vegetable mix on to one half of the quesadilla and top with 1/4 of the cheese and 1/4 of the cilantro. Gently fold the tortilla in half, cover pan with a lid and cook for 2 minutes until heated through then slide out of the pan on to a baking sheet, place in oven. Repeat with the remains 3 tortillas, placing each in the oven as they are done.
- Remove quesadillas from oven and place tortillas on a cutting board. Cut each quesadilla in to 4 triangles and stack on a serving platter. Serve with remaining lime wedges, salsa and guacamole.
Amount per 136g
Nutrition is approximate, data retrieved from happyforks.com