This recipe takes all the best things about a taco, and puts it into a quesadilla.
Do you remember those taco kits you would have as a child...or maybe still have as an adult? I used to absolutely love them. They would come with shells, delicious taco sauce that I still can never replicate, and of course, the taco seasoning packet. I actually grew up having quite gourmet dinners as a kid, so it was a treat when we could have a taco kit meal. Of course we embellished the dinner with various toppings like olives, tomatoes, shredded lettuce, sour cream. Does anyone actually eat the taco kit as is?
We used to get the standard Old El Paso kits that came with both hard and soft taco shells. This always confused me as I was the only family member that went for the hard shells. I know we are dealing with two carb loading options but if I have the option to eat my meal out of a chip, I'm going to take it. I never understand the soft taco. Of course, I have gone to Mexican joints and enjoyed a professional soft taco experience. However, when it comes to the taco kit, where I'm allowed to dish out the ingredients, the soft taco just never worked. I would stare at my parents and brother as they took their first bite. Naturally, sauce oozed out first, followed by the entire beef components. Anything they could salvage back into the taco would eventually seep out of the holes that naturally formed from excessive beef/sauce stuffing.
To me the hard shell is always superior to the soft shell. After all, anyone who appreciates food knows you need an element of crunch. Yet, this all changes when you are making a quesadilla because you can achieve the crunch factor in the cooking of the flour tortilla. Next comes the special taco seasoning. I think my ode to Old El Paso above shows that I have nothing wrong with a pre-made kit but in general, their taco seasoning contains essentially everything you already have in your pantry. Those delicious packets are basically chili powder, onion powder and salt. I guarantee you can make a better version at home with my easy recipe. It's been a while since I have made quesadillas at home, but this quick and easy dinner was so tasty. I added sliced cherry tomatoes and avocados to the filling, along with black beans. So good.
Ingredients:
Homemade Taco Seasoning:
1 tbsp chili powder
1 tsp garlic powder
1 tsp cumin
1 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp ground pepper
1/4 tsp red pepper flakes
Quesadillas:
6 large flour tortillas
1 medium onion diced
1 pound ground beef
2 tbsp tomato paste
2 tsp homemade taco seasoning (see above)
1/4 cup water
1 tsp olive oil
2 cups shredded monterey jack cheese
2 avocados diced
1 pint cherry tomatoes diced
1/4 cup fresh cilantro
1 can black beans drained and rinsed
1 lime cut into wedges
pico de gallo (for serving)
guacamole (for serving)
sour cream (for serving)
In a large skillet brown beef over medium high heat, breaking it up into small pieces with a wooden spoon. Add in onions and cook for roughly 3-5 minutes. Add in tomato paste, water, and taco seasoning. Cook on medium for 5 minutes until the beef is fully cooked through. Remove from heat and set aside. Warm 1 tsp olive oil over medium heat in a non-stick pan. Assemble quesadillas by layering beef, cheese, tomatoes, beans, and cilantro. Top with a flour tortilla. Carefully transfer to heated pan. Press down with your hands so the quesadilla is flat. Fold tortilla over and fry on both sides lightly until the cheese is fully melted. Repeat this with remaining tortillas. Serve with fresh lime and additional toppings.
Homemade Taco Seasoning:
1 tbsp chili powder
1 tsp garlic powder
1 tsp cumin
1 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp ground pepper
1/4 tsp red pepper flakes
Quesadillas:
6 large flour tortillas
1 medium onion diced
1 pound ground beef
2 tbsp tomato paste
2 tsp homemade taco seasoning (see above)
1/4 cup water
1 tsp olive oil
2 cups shredded monterey jack cheese
2 avocados diced
1 pint cherry tomatoes diced
1/4 cup fresh cilantro
1 can black beans drained and rinsed
1 lime cut into wedges
pico de gallo (for serving)
guacamole (for serving)
sour cream (for serving)
In a large skillet brown beef over medium high heat, breaking it up into small pieces with a wooden spoon. Add in onions and cook for roughly 3-5 minutes. Add in tomato paste, water, and taco seasoning. Cook on medium for 5 minutes until the beef is fully cooked through. Remove from heat and set aside. Warm 1 tsp olive oil over medium heat in a non-stick pan. Assemble quesadillas by layering beef, cheese, tomatoes, beans, and cilantro. Top with a flour tortilla. Carefully transfer to heated pan. Press down with your hands so the quesadilla is flat. Fold tortilla over and fry on both sides lightly until the cheese is fully melted. Repeat this with remaining tortillas. Serve with fresh lime and additional toppings.
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