Ingredients
Scale
- ½ tablespoon olive oil
- 1 pound ground beef (extra lean)
- 1 teaspoon chili powder
- 1 teaspoon ground chipotle chili pepper
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground cayenne pepper
- 1 tablespoon tomato paste
- 2 tablespoons unsalted beef stock/broth
- 12 ounces shredded cheese blend (cheddar, Monterey jack, pizza mozzarella)
- 6 flour tortillas (7 to 8 inches in diameter)
- 2 tablespoons vegetable oil (for greasing pan)
- Salsa, guacamole, sour cream (optional, for serving)
Instructions
- Preheat oven to 200°F to keep quesadillas warm.
- Heat olive oil in a large non-stick pan over medium heat. Add ground beef and seasonings. Cook until beef is fully browned (8-10 minutes).
- Stir in tomato paste and beef broth. Cook 1-2 minutes, then remove from pan and drain excess grease.
- Divide 8 ounces of cheese among tortillas (on one side).
- Top with cooked beef, then sprinkle remaining cheese over beef.
- Fold tortillas into half-moon shapes.
- Heat 2 teaspoons of vegetable oil in the pan over medium-low heat. Cook 2 quesadillas at a time for 2 minutes per side, until golden and crispy.
- Transfer cooked quesadillas to the oven to keep warm. Repeat with remaining quesadillas.
- Cut each quesadilla in half. Serve with salsa, guacamole, or sour cream.
Notes
- Use the same pan for beef and quesadillas—just wipe it clean between uses.
- Cook quesadillas in batches, adding oil as needed.
- Store leftovers in an airtight container in the fridge for 3-4 days. Reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 quesadilla half
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg