GROUND BEEF QUESADILLA RECIPES

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BEEF QUESADILLAS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Beef Quesadillas Recipe: How to Make It - Taste of Home image

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.

Provided by Taste of Home

Categories     Lunch

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 10

3/4 pound ground beef
1/2 cup refried beans
1 can (4 ounces) chopped green chilies, drained
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
4 flour tortillas (8 inches)
2 tablespoons butter, melted
1-1/3 cups shredded Mexican cheese blend
Paprika

Steps:

  • Preheat oven to 475°. In a large skillet over medium heat, cook beef until no longer pink, breaking into crumbles; drain. Stir in beans, chilies, oregano, cumin and salt. Cook over medium-low heat until heated through 3-4 minutes. , Brush one side of each tortilla with butter. Spoon 1/2 cup of the meat mixture over half of unbuttered side. Sprinkle with 1/3 cup cheese; fold in half. , Place on a lightly greased baking sheet; sprinkle with paprika. Bake until crisp and golden brown, 8-10 minutes. Cut each quesadilla into 3 wedges.

Nutrition Facts : Calories 488 calories, FatContent 27g fat (15g saturated fat), CholesterolContent 90mg cholesterol, SodiumContent 960mg sodium, CarbohydrateContent 33g carbohydrate (1g sugars, FiberContent 2g fiber), ProteinContent 29g protein.

BEEF QUESADILLAS RECIPE | MYRECIPES



Beef Quesadillas Recipe | MyRecipes image

We've taken a very Tex-Mex approach to Beef Quesadillas, with a crunchy tortilla, cheesy gooey insides, and tangy sides of guac and salsa. Think Taco Bell, but elevated: It's great for a meal or as a late-night snack after too many beers. Sprinkle that cheese over the whole tortilla so every single bite will be gooey. You can find taco seasoning at the grocery store (We like Old El Paso, Taco Bell, and McCormick blends), or you could make your own. Serve with margaritas or Dos Equis and put out a bunch of garnishes like lime, cilantro, and radishes. These don't keep well, so serve immediately while the crispness is still fresh.

Provided by Ali Ramee

Total Time 30 minutes

Yield Serves 4 (serving size: 1 quesadilla)

Number Of Ingredients 12

1 tablespoon canola oil, divided
1 pound ground chuck
1 cup chopped white onion (from 1 small onion)
1 teaspoon minced garlic (from 1 garlic clove)
1 teaspoon kosher salt
2 tablespoons taco seasoning mix
2 tablespoons tomato paste
4 (8- to 10-in.) flour tortillas
8 ounces quesadilla cheese or white Cheddar cheese, shredded (about 2 cups)
Sour cream
Guacamole
Salsa

Steps:

  • Preheat oven to 200°F. Heat 1 teaspoon of the oil in a large skillet over medium-high. Add ground chuck, onion, garlic, and salt; cook, stirring occasionally, until beef is browned and cooked through, 6 to 8 minutes. Add taco seasoning mix and tomato paste; cook, stirring constantly, until fragrant and toasted, about 1 minute. Remove beef mixture, and drain. Do not wipe skillet clean.
  • Sprinkle each tortilla evenly with 1/2 cup cheese, and top each with 3/4 cup meat mixture; fold tortillas in half.  Heat 1 teaspoon of the oil in a large nonstick skillet over medium; add 2 quesadillas, and cook until golden brown and crisp, 1 to 2 minutes. Using a spatula, turn quesadillas over, and cook 1 more minute. Transfer hot quesadillas to a baking sheet, and keep warm in preheated oven. Repeat with remaining 1 teaspoon oil and 2 quesadillas. Serve with sour cream, guacamole, and salsa.

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