Cheesy Ground Beef Quesadillas

I have yet to meet a combination of ground beef and cheese that doesn’t make the people I live with extremely happy.  They are not unusual in that respect, I know, which is why tucked amidst the salad recipes and salmon dishes, I continue to pepper this blog with dishes such as One-Skillet Cheesy Beef and Macaroni and Grilled Cheeseburgers with Herb Sauce.  Really, let’s hear it for ground beef.  And cheese.  And Cheesy Ground Beef Quesadillas.

There was a delightful little exchange on the show West Wing many years ago (here I both a] date myself and b] feel weepy to think we would have been excited to watch a show about the West Wing not so long ago) that went something like this:

Adapted From : themom100.com

Ingredients

• 1 lb ground beef -I used ‘extra lean’
• 1/2 tsp cumin
• 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
• 1 tsp chili powder
• 1 tbsp tomato paste
• 2 tbsp unsalted beef stock
• 1/2 tsp black pepper
• 1 tsp chipotle chili powder
• 1/2 tsp oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tbsp olive oil
• 1/2 tsp salt
• cooking spray -to grease pan

Instructions

Number One, Preheat oven to 200 F (to keep quesadillas warm while cooking batches).

Number Two, In a pan (I used non stick) on medium heat add olive oil.

Number Three, 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.

Number Four, Remove beef from pan into a bowl. If there is any excess grease drain/remove.

Number Five, 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).

Also, if your tortillas are smaller or larger than the size I used, the quantity you yield will vary.

Number Six, 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.

Number Seven, 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.

Cut each half moon in half. Serve with salsa, guacamole and/or sour cream. Enjoy!