CHEESY GROUND BEEF QUESADILLAS RECIPE

Looking for brilliant cheesy floor red meat quesadillas? you have got come to the right region! The red meat was properly seasoned, a whole lot of ooey sticky cheese and the crispy golden brown exterior made this quesadillas simply impossible to resist! they're certain to be a fave in your property due to the fact they may be at us.

CHEESY GROUND BEEF QUESADILLAS RECIPE

Hey pals, in case you're looking for clean quesadilla recipes, you have come to the right area! If you understand me and you observe girl heart food you understand that i'm a big fan of quesadillas. One motive is, like grilled cheese sandwich, quesadillas is the approach of getting greater cheese in my Pie hollow.

Significantly, although, hubby and that i loved the quesadillas on the regular. they're terrific easy to installation, you can positioned as little or as much as you need in ' em and they constantly taste exceptional.

This tacky quesadillas come together in a time in any respect with some pretty primary components you may already have available. i'm quite certain they will be in excessive rotation in your private home because they're ours.

INGREDIENTS:

• 1/2 tbsp olive oil
• 1 lb ground beef -I used ‘extra lean’
• 1 tsp chili powder
• 1 tsp chipotle chili powder
• 1/2 tsp oregano
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp tomato paste
• 2 tbsp unsalted beef stock
• 12 oz shredded cheese blend -about 3 cups (or combination of cheddar, monterey jack and pizza mozzarella)
• 6 flour tortillas -mine were about 7 – 8 inch diameter
• cooking spray -to grease pan

INSTRUCTIONS:

1. Preheat oven to 200 F (to keep quesadillas warm while cooking batches).
2. In a pan (I used non stick) on medium heat add olive oil.
3. When shimmering, add ground beef, chili powder, cumin, oregano, cayenne, garlic powder, onion powder, salt and pepper. Heat until cooked through, breaking into crumbles with a wooden spoon, about 8-10 minutes. Stir in tomato paste and stock and cook 1 -2 minutes more.
4. Remove beef from pan into a bowl. If there is any excess grease drain/remove.
5. Distribute about 8 ounces (or 2 cups) of cheese among all tortillas  (on one side of them). NOTE: reserve the remaining 4 ounces (or cup of cheese).
6. Also, if your tortillas are smaller or larger than the size I used, the quantity you yield will vary.
7. Distribute ground beef on top of cheese.  Then, sprinkle remaining 1 cup (or 4 ounces) of cheese on top of ground beef. Fold tortilla over so you have a half moon shape.
8. Working in batches (about 2 quesadillas per batch), spray cooking spray into pan and cook quesadillas (on medium low heat) for about 2 minutes per side until golden brown and cheese is melted (carefully turning and watching to ensure they don't burn). While continuing batches, place cooked quesadillas on a baking sheet in preheated oven to keep warm.
9. Cut each half moon in half. Serve with salsa, guacamole and/or sour cream. Enjoy!

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