Ground Beef Quesadilla Recipe
Easy to prepare, tasty and cheesy.
Servings 6 servings
Calories 310kcal
Ingredients
- 6 tortillas 15 cm (6 inch)
- 1 tablespoon butter or oil for cooking
- 100 grams spinach chopped
- 200 grams mozzarella grated
Spiced Mash Potato
- 2-4 potatoes
- ½ teaspoon salt
- ½ teaspoon paprika
- ¼ black pepper
Ground Beef
- 400 grams ground beef %12 fat
- 1 onion chopped
- 2 garlic cloves minced
- 1 red pepper chopped
- 1 tablespoon tomato paste
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- ½ teaspoon thyme
- ½ teaspoon paprika
- ½ teaspoon red pepper flakes
- ½ teaspoon paprika
Instructions
Spiced Mash Potato
- Peel and boil 2-3 potatoes with salty water. Check by poking a knife in one of the potatoes, if the knife goes in easily it is a sign the potatoes are ready.
- Mash the boiled potatoes, add all the spices and mix well.
Ground Beef
- Heat up a skillet or a saucepan slightly over medium heat. Add the chopped onions and cook mixing until the onion becomes translucent.
- Add the ground beef. Press down with the back of a spoon and spatula to turn become almost crumbly and lightly browned.
- Also add the chopped or crushed garlic cloves and the spices - salt, black pepper, thyme, paprika, red pepper flakes - listed under the ground beef in the ingredients. Mix well.
- Add a tablespoon of tomato paste. Saute until fragrant.
- Add warm water just enough to cover the bottom of the skillet and cook for 5 more minutes, lid closed.
Assembling Quesadilla
- Heat a skillet. 30 cm (12 inches) will be a good size to work comfortably.
- Add a small piece of butter or oil of your choice. The butter/oil should barely cover the skillet. Heat over medium-low heat.
- Add the tortilla on the skillet and on half of it put layers of goodies as per recipe.
- Start with grated cheese. Then spread some mashed and spiced potatoes. Add cooked ground beef (skip if you want to make it a vegetarian quesadilla). Add chopped spinach. Cover with cheese.
- Flip over the empty half, press down lightly. Check the bottom if golden and crispy flip to the other side. Make sure the stuffing does not fall out, stick back in if necessary.
- When you notice that the cheese has melted and both sides are golden brown your quesadillas are ready.
- Cut into half or wedges. Serve immediately and enjoy.
Notes
Use any tortilla size you want. I used 15 cm (6 inches). However larger ones will also serve well. If you cannot fit them in your skillet cut in to half before cooking.
You can replace ground beef with other ground meat options such as chicken, lamb, turkey. Or just do not add meat and make your quesadilla vegetarian. It can even become vegan if you use vegan butter and vegan cheese alternatives.
If not using the meat layer sprinkle spinach with additional salt and pepper.
Keep leftovers covered in the fridge.