The flavor of tacos sandwiched in a quesadilla: can you imagine anything better? The beef and cheese quesadilla is a classic. We just use homemade taco seasoning, real cheese, and whole wheat tortillas to make it healthier.
Servings : 4
Ingredients
Beef and Cheese Quesadillas
- 1 lb ground beef 90% lean or leaner
- 1 cup water
- 1 cup monterey jack cheese grated
- 8 each 100% whole grain soft flour tortilla no high fructose corn syrup
- 2 tsp extra virgin olive oil for cooking, optional
- 1/4 cup homemade taco seasoning see below
Homemade Taco Seasoning
- 1/3 cup Chili Powder
- 1/3 cup cumin
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 tsp oregano
- 1 tsp paprika
- 1 Tbsp salt
- 1 tsp pepper
Bell Pepper Soup
- 2 Tbsp extra virgin olive oil
- 1/4 cup frozen diced onions
- 2 carrot medium, peeled and diced
- 1 tsp salt
- 1/2 tsp pepper
- 8 bell pepper any combo of colors, seeded and chopped
- 1 sweet potato large, peeled and diced
- 4 cups vegetable broth no sugar listed in ingredients
- 3 tsp cumin
- cilantro optional, for garnish
- avocado optional, for garnish
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Instructions
Beef and Cheese Quesadillas
- Brown beef in medium skillet until cooked through. Drain if you choose to. Add taco seasoning (note: only use 1/4 cup. Recipe makes more) and water. Simmer 10 minutes. Preheat an electric griddle or large skillet over medium-high heat. If using an electric griddle, spray with cooking spray. If using a skillet, put 1/2 tsp. olive oil in skillet. Place 1 tortilla on griddle or skillet. Top with 1/2 c. beef and 1/4 c. cheese. Top with second tortilla. Cook 2-3 minutes on first side, or until bottom tortilla is browned and crispy. Carefully flip to second side. Cook 2-3 minutes on second side or until browned and crispy. Repeat with remaining tortillas and fillings.
Bell Pepper Soup
- Heat oil in a large saucepan until hot. Add onion and carrots and salt and pepper. Cook about 4 minutes. Add bell peppers and cook until soft, about 6 minutes. Add sweet potato, and broth. Cover and bring to a boil. Reduce heat, add cumin, and simmer until potato is tender, about 20 min. Puree soup with an immersion blender or in batches in a traditional blender until smooth. Serve with cilantro and/or avocado, if desired. 6 servings.
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