Ingredients:

• 1 pound lean ground beef
• 1 onion, finely diced
• 1/2 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 4 large, burrito-sized tortillas
• 2 tablespoons butter

Instructions

1. Cook the Beef Filling

• In a large skillet over medium heat, add the ground beef and diced onion.
• Cook, breaking the meat into small crumbles, until browned and no longer pink.
• Drain any excess grease and return the beef mixture to the skillet.

2. Season the Beef

• Stir in the chili powder, oregano, salt, garlic powder, and cumin.
• Simmer for 2–3 minutes to let the flavors combine.
• Remove from heat and set aside.

3. Assemble the Quesadillas

• Reduce heat to medium-low.
• Melt 1/2 tablespoon of butter in the skillet.
• Place one tortilla in the skillet and sprinkle 1/2 cup of cheese evenly over the entire surface.
• Spoon an even layer of the beef mixture over half of the tortilla.

4. Cook the Quesadilla

• Cook for 2–3 minutes until the cheese starts to melt and the bottom of the tortilla is golden brown.
• Fold the tortilla over to form a half-moon shape.
• If needed, cook a little longer until both sides are crispy and golden.

5. Repeat and Serve

• Repeat steps 3 and 4 for the remaining tortillas.
• Once done, cut each quesadilla into 3 triangles using a sharp knife or pizza cutter.
• Serve warm and enjoy!

Recipe Notes:

• Substitutions: Adapt the recipe with your favorite spices or add-ins.
• Storing: Place in an airtight container and refrigerate for up to 4 days.
• Freezing: Cool completely, then wrap in plastic wrap and foil. Freeze for up to 2 months. Assemble before cooking for freezing.
• Reheating: Thaw overnight in the fridge, then reheat in a skillet. For quicker results, microwave.
• Scaling: Make 8 smaller quesadillas using standard-sized tortillas or adjust the ingredient quantities based on the number of servings needed.

Nutrition