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Heat a large skillet over medium-high heat. Add the lean ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.

Add the chopped onion to the skillet with the beef and cook until softened, about 3-4 minutes. Stir in the minced garlic, chili powder, cumin, paprika, salt, and black pepper. Cook for 1 minute more until fragrant.
Stir in the tomato paste and water. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly. Remove the beef filling from the skillet and set aside.

Wipe the skillet clean. Heat 1 teaspoon of olive oil (or spray with cooking spray) over medium heat. Place one flour tortilla in the skillet.

Sprinkle about 1/4 cup of shredded Monterey Jack cheese and 2 tablespoons of shredded cheddar cheese over half of the tortilla. Spoon about 1/4 cup of the beef filling over the cheese.

Fold the other half of the tortilla over the filling to create a half-moon shape. Cook for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted and bubbly.

Remove the cooked quesadilla from the skillet and repeat with the remaining tortillas, beef filling, and cheese, adding more olive oil or cooking spray as needed.

Cut each quesadilla into 2-3 wedges and serve immediately with salsa, Greek yogurt, and sliced avocado, if desired.


Heat a large skillet over medium-high heat. Add the lean ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.

Add the chopped onion to the skillet with the beef and cook until softened, about 3-4 minutes. Stir in the minced garlic, chili powder, cumin, paprika, salt, and black pepper. Cook for 1 minute more until fragrant.
Stir in the tomato paste and water. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly. Remove the beef filling from the skillet and set aside.

Wipe the skillet clean. Heat 1 teaspoon of olive oil (or spray with cooking spray) over medium heat. Place one flour tortilla in the skillet.

Sprinkle about 1/4 cup of shredded Monterey Jack cheese and 2 tablespoons of shredded cheddar cheese over half of the tortilla. Spoon about 1/4 cup of the beef filling over the cheese.

Fold the other half of the tortilla over the filling to create a half-moon shape. Cook for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted and bubbly.

Remove the cooked quesadilla from the skillet and repeat with the remaining tortillas, beef filling, and cheese, adding more olive oil or cooking spray as needed.

Cut each quesadilla into 2-3 wedges and serve immediately with salsa, Greek yogurt, and sliced avocado, if desired.
