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golden folded flour tortilla quesadillas cut into wedges with browned ground beef and melted Monterey Jack inside, alongside salsa and sour cream
Melissa Hart

Ground Beef Quesadillas

A quesadilla needs a thin filling and cheese on both sides of it. Piling in more beef sounds generous until the tortilla burns before the middle gets hot. Brown the meat until the skillet is dry, then fold the tortillas instead of stacking two whole rounds. The folded shape is easier to turn, easier to cut and much less likely to scatter dinner across the stove.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb 90% lean ground beef
  • 1 small onion finely diced
  • 1 tsp ground cumin
  • 1 tsp mild chili powder
  • 1/2 tsp kosher salt
  • 1/4 cup water
  • 4 large flour tortillas 10-inch
  • 8 oz Monterey Jack shredded
  • 2 tsp neutral oil
  • 1/2 cup tomato salsa
  • 1/2 cup sour cream

Method
 

  1. Brown the beef and onion in a large skillet over medium-high heat for 7 to 8 minutes, breaking the beef into small crumbles and cooking it to 160°F. Drain excess fat.
  2. Stir in cumin, chili powder, salt and water. Simmer for 2 minutes until the meat is moist but no free liquid remains, then transfer to a bowl.
  3. Scatter half the cheese over one half of each tortilla. Divide the beef over the cheese, add the remaining cheese and fold the bare tortilla halves over.
  4. Wipe the skillet and brush with 1 teaspoon oil. Cook two folded quesadillas over medium heat for 2 to 3 minutes per side until golden; repeat with the remaining oil and quesadillas.
  5. Rest for 1 minute before cutting into wedges. Divide the salsa and sour cream among four servings.