Ingredients
- Ground Beef:Â 1 pound of lean ground beef (80/20 blend works well for flavor and not too much grease). This forms the hearty base of our quesadilla filling, providing rich, savory flavor.
- Shredded Cheese:Â 2 cups of a blend of cheddar and Monterey Jack cheese. This combination provides a fantastic melt and a balanced cheesy flavor, cheddar for sharpness and Monterey Jack for creamy meltiness.
- Mini Tortillas:Â 1 package (about 24-30) of mini flour tortillas (corn tortillas can be used for a gluten-free option). These provide the perfect bite-sized portions and crisp up beautifully in the pan.
- Taco Seasoning:Â 2 tablespoons of your favorite taco seasoning blend. This pre-mixed blend offers a convenient and flavorful way to season the beef with classic Mexican spices.
- Olive Oil or Cooking Oil: 1 tablespoon of olive oil or your preferred cooking oil. Used for sautéing the ground beef and preventing sticking in the pan.
- Optional Toppings (for serving): Salsa, sour cream, guacamole, pico de gallo, chopped cilantro, pickled jalapenos. These are for enhancing the flavor and adding a fresh, vibrant touch to the quesadillas at serving time.
Instructions
- Brown the Ground Beef:Â Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it is browned and no longer pink. Drain off any excess grease from the skillet. This step is crucial for rendering out fat and ensuring the beef is cooked through and safe to eat. Breaking up the beef well will also ensure an even distribution within the quesadillas.
- Season the Beef: Sprinkle the taco seasoning evenly over the browned ground beef. Add about ¼ cup of water to the skillet (this helps the seasoning distribute and prevents sticking). Stir well to combine the seasoning with the beef. Cook for another 2-3 minutes, allowing the flavors to meld and the water to evaporate. This step infuses the beef with that signature taco flavor and creates a slightly moist, flavorful filling.
- Assemble the Mini Quesadillas: Lay out a mini tortilla on a clean surface. Sprinkle a generous tablespoon of the shredded cheese on one half of the tortilla. Top the cheese with a spoonful of the seasoned ground beef. Then, add another layer of cheese on top of the beef. This layering technique ensures the cheese melts beautifully and holds the filling together. Don’t overfill the tortillas, as this can make them difficult to close and cook properly.
- Fold and Press:Â Fold the tortilla in half to create a half-moon shape, encasing the beef and cheese filling. Gently press down on the quesadilla to flatten it slightly. This helps to seal the edges and ensures even cooking.
- Cook the Quesadillas: Heat a clean skillet or griddle over medium heat (you can use the same skillet you used for the beef, just wipe it clean). You don’t typically need to add more oil unless your skillet is very prone to sticking. Place the mini quesadillas in the hot skillet, working in batches if necessary to avoid overcrowding the pan. Overcrowding can lower the pan temperature and lead to soggy quesadillas instead of crispy ones.
- Cook Until Golden and Melty:Â Cook the quesadillas for 2-3 minutes per side, or until the tortillas are golden brown and crispy and the cheese is melted and gooey inside. Use a spatula to flip the quesadillas carefully. You can gently press down on the quesadillas with the spatula while they are cooking to ensure even browning and cheese melting.
- Serve Immediately: Once cooked, remove the mini quesadillas from the skillet and place them on a plate lined with paper towels to absorb any excess oil. Serve immediately while they are hot and melty, with your favorite toppings and dips. The warmth is key to enjoying the melty cheese and crispy tortilla at their best.
Nutrition
- Serving Size: one normal portion
- Calories: 450
- Sodium: 700 mg