Who else enjoys a delicious quesadilla? I just made these Cheesy Ground Beef Quesadillas for dinner, and they were a success! The perfect combination of melted cheese and flavorful meat.
**Ingredients:**
– 8 large flour tortillas
– 2 cups shredded cheese (Mexican blend or cheddar)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1 teaspoon chili powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– Optional toppings: sour cream, salsa, guacamole, chopped cilantro
**Directions:**
1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 3-5 minutes.
2. Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned and no longer pink, about 5-7 minutes.
3. Stir in cumin, chili powder, salt, and pepper, cooking for an additional 2 minutes. Remove from heat and set aside.
4. Heat the remaining olive oil in a separate skillet or griddle over medium heat. Place a tortilla in the skillet, sprinkle a quarter of the cheese on half of the tortilla, followed by a quarter of the beef mixture, then top with another quarter of cheese. Fold the tortilla in half, pressing down lightly with a spatula.
5. Cook until the bottom is golden brown, about 2-3 minutes, then flip and cook the other side until golden brown and the cheese is melted. Repeat with the remaining tortillas.
6. Serve hot with optional toppings like sour cream, salsa, guacamole, and chopped cilantro.
Recipe Card
Cheesy Ground Beef Quesadillas
Ingredients
- – 1 lb ground beef
- – 8 large flour tortillas
- – 2 cups shredded cheese Mexican blend or cheddar
- – 1 onion finely chopped
- – 2 cloves garlic minced
- – 1 teaspoon cumin
- – 1 teaspoon chili powder
- – 1/2 teaspoon salt
- – 1/4 teaspoon black pepper
- – 2 tablespoons olive oil
- – Optional toppings: sour cream salsa, guacamole, chopped cilantro
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 3-5 minutes.
- Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned and no longer pink, about 5-7 minutes.
- Stir in cumin, chili powder, salt, and pepper, cooking for an additional 2 minutes. Remove from heat and set aside.
- Heat the remaining olive oil in a separate skillet or griddle over medium heat. Place a tortilla in the skillet, sprinkle a quarter of the cheese on half of the tortilla, followed by a quarter of the beef mixture, then top with another quarter of cheese. Fold the tortilla in half, pressing down lightly with a spatula.
- Cook until the bottom is golden brown, about 2-3 minutes, then flip and cook the other side until golden brown and the cheese is melted. Repeat with the remaining tortillas.
- Serve hot with optional toppings like sour cream, salsa, guacamole, and chopped cilantro.
-
Monkey Butter Recipe: The Tropical Fruit Spread You Never Knew You Needed
There are some recipes that sound so playful, so whimsical, that you can’t help but smile when you hear the name. Monkey Butter is one of them. It conjures images of tropical islands, happy primates, and something deliciously sweet and creamy. And honestly? The reality lives up to the name. Monkey Butter is a thick,…
-
Slow Cooker French Onion Chuck Roast: Meltingly Tender Beef with Caramelized Onion Magic
There are some flavor combinations that are simply timeless. French onion soup—with its deeply caramelized onions, rich beef broth, and melted cheese—is one of them. And when you take those iconic flavors and apply them to a slow-cooked chuck roast, something truly magical happens. This Slow Cooker French Onion Chuck Roast has become my absolute…
-
Pickled Beets Recipe: Sweet, Tangy, and Absolutely Irresistible
There’s something magical about a jar of pickled beets sitting in your refrigerator. The deep magenta liquid catching the light. The earthy sweetness transformed by vinegar and spices. The way they turn everything they touch a brilliant shade of pink—including your hands, your cutting board, and yes, eventually your potato salad. I didn’t always love…