Beef Quesadilla Tacos Food

TACO QUESADILLAS

Steps:

• In a large skillet over medium-high heat, brown the ground beef, 5 to 8 minutes. Drain the excess fat. Add the tomato paste, chili powder, cumin, salt, cayenne and 1 cup water and stir to combine. Bring to a boil, lower to a simmer and simmer until thickened, 8 to 10 minutes. Keep warm.
• Heat a separate skillet over medium heat. Smear butter on the bottom and place a tortilla in the skillet. Top the tortilla with some of the cheese and a second tortilla and cook until the bottom side is brown and the cheese begins to melt, about 2 minutes. Flip and cook the other side another 1 to 2 minutes. Transfer to a plate and keep warm. Repeat with the remaining tortillas and cheese, adding additional butter as needed.
• Top each quesadilla with a generous helping of the beef mixture, then top with some lettuce and Pico de Gallo.
• Chop the tomatoes, jalapenos and onions into very small dice (leave the seeds in your jalapenos for a hotter pico, or remove for a milder pico). Next, chop up a nice-size bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir. Squeeze the juice of the lime half into the bowl. Add salt to taste and stir again.

BEEF QUESADILLAS

Steps:

• In a large skillet, cook the beef over medium heat until no longer pink; drain. Stir in the beans, chilies, oregano, cumin and salt. Cook over medium-low heat for 3-4 minutes or until heated through. , Brush one side of each tortilla with butter. Spoon 1/2 cup of the meat mixture over half of unbuttered side. Sprinkle with 1/3 cup cheese; fold in half. , Place on a lightly greased baking sheet. Sprinkle with paprika. Bake at 475° for 10 minutes or until crisp and golden brown. Cut into wedges.

QUICK TACO QUESADILLAS

Steps:

• Preheat oven to 425°F. Cook meat with Taco Seasoning Mix as directed on package.
• Heat Tortillas as directed on package. Spoon meat mixture onto bottom halves of tortillas; top with cheese and Salsa. Fold tortillas in half; place on baking sheet sprayed with cooking spray.
• Bake 8 to 10 min. or until heated through.

BULGOGI-INSPIRED BEEF QUESADILLAS

Steps:

• For the pickled onions: Combine the onions, vinegar, sugar and salt to in a small saucepan and bring to a boil. Remove from the heat and let cool completely. Drain the pickled onions and set aside.
• Meanwhile, prepare the beef: Combine the soy sauce, gochujang, sesame oil, sesame seeds, white vinegar, mirin and Asian pear in a blender and blend until smooth. Pour over the ground beef in a bowl and mix thoroughly.
• Heat a large, heavy-bottomed skillet over medium-high heat. Add the beef and cook, breaking it up into pieces with a wooden spoon, until browned and cooked through, 8 to 10 minutes.
• To serve: Heat a large cast-iron skillet over medium heat; add 2 tablespoons of the butter and let melt. Meanwhile, place 2 slices of the American cheese in a tortilla, then top with some of the ground beef, pickled onions and iceberg lettuce. Sprinkle with sesame seeds. Fold the tortilla in half to make a half-moon. Repeat with the remaining ingredients to make 5 more quesadillas. Working in batches, cook the quesadillas in a single layer, adding more butter as needed to the skillet, until golden and crispy on both sides, about 4 minutes per side.

BEEF QUESADILLAS

Steps:

• In a skillet, cook the beef over medium heat until no longer pink; drain.
• Stir in the beans, chilies, oregano, cumin, chili powder and salt.
• Cook over medium-low heat for 3-4 minutes or until heated through.
• Brush one side of each tortilla with butter.
• Spoon 1/2 cup of the meat mixture over half of the unbuttered side.
• Sprinkle with 1/3 cup cheese; fold in half.
• Place on a lightly greased baking sheet.
• Sprinkle with paprika.
• Bake at 475 degrees for 10 minutes or until crisp and golden browned.
• Cut into wedges.

CHORIZO QUESADILLA

Steps:

• Mix everything but the tortillas together in a large bowl.
• heat oil or butter in a large pan.
• spread a thin layer of bean mixture over half of tortilla.
• fold in half and brown on each side.
• cut into wedges.
• we really like this served with (Recipe #161522) on the side.