Taco Quesadillas

(from castro15’s recipe box)

Leave the quesadilla whole, top them with lettuce and pico, then fold them like a taco and dig in!
Use flour tortillas instead of corn.
Serve with salsa, guacamole, and/or sour cream

Categories: Mexican


  • 1 1/2 lbs. ground beef
  • 2 heaping tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 3 tbsp tomato paste
  • 3/4 tsp kosher salt, plus more to taste
  • Butter, for frying
  • 8 corn tortillas
  • 12 oz. Monterey Jack, grated
  • Shredded lettuce, for serving
  • Pico de gallo, for serving


  1. In a large skillet over medium-high heat, brown the ground beef. Drain the excess fat. Add the chili powder, cumin, cayenne, tomato paste, salt and 1 cup water, then stir to combine. Simmer for a few minutes for the flavors to blend.

  2. Heat a separate skillet over medium heat and smear butter on the surface. Place a tortilla in the skillet. Top it with a generous amount of the cheese then cover the surface with beef. Sprinkle on a little more of the cheese, then place another tortilla on top. By now the edges of the bottom tortilla should be sizzling, so flip the quesadilla over with a spatula.

  3. Let the second side cook until the cheese is melted and the edges are sizzling. Remove the quesadilla from the pan and repeat with the remaining tortillas.

  4. Slice the quesadillas in half. Serve two or three halves on a plate and top with lettuce and pico de gallo.

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