Today, we’re showing you one of my simplest and most affordable recipes yet: quesadillas made with taco meat, or “carne molida”. This recipe is perfect for anyone on a budget who wants a delicious, homemade meal that’s also quick to prepare. I’ll guide you through browning a pound of 93% lean ground beef and seasoning it with a packet of taco mix, which is an economically effective choice. Then, I’ll demonstrate how to assemble the quesadillas with the seasoned meat, Mexican blend cheese, and fresh ingredients like chopped onion, tomatoes, and a bit of parsley for color. The key to a perfect quesadilla is using the cheese as a “glue” to hold everything together and cooking it on a grill top until it’s perfectly crispy and the cheese is gooey, giving you that satisfying “cheese pull”. You can serve these with your favorite salsa and sour cream for a complete meal.
Special Equipment:
Stovetop flat top grill
Ingredients:
- 1 lb extra-lean ground beef (93% lean is recommended to prevent excessive grease)
- 1 packet of taco mix
- ¾ cup of water (or as directed on your taco mix packet)
- 1 ½ cups shredded Mexican blend cheese
- ¼ chopped onion
- ½ chopped tomato
- Parsley for garnish and color
- 4 burrito-sized flour tortillas
Directions:
Heat a skillet on medium heat.
Add the ground beef to the hot skillet and chop it up as it browns.
Once the beef is browned, add the taco mix and the ¾ cup of water. Turn the heat up to bring it to a simmer, then lower it for a gentle simmer.
Simmer the mixture for 8 to 10 minutes. The goal is to make the meat a bit drier than usual so it doesn’t make the tortillas greasy later.
Set up your cooking surface for the quesadillas, such as a flat top grill on a stovetop. Begin with the burner off, and then turn on to Low when the quesadilla is placed upon it, and let the surface soak up heat. This allows the heat to cook the inside of the quesadilla before the outside gets too crusty.
To assemble, place a tortilla on the heated surface. Spread a thin layer of shredded cheese on the tortilla. The cheese acts as a “glue” to hold the ingredients together and prevent them from spilling when you flip it.
Add a layer of chopped tomatoes and onions, followed by the cooked taco meat. Place the meat on top of the cheese and vegetables because it is already hot and doesn’t need direct heat from the grill.
Add a sprinkle of parsley.
Finish with a final layer of cheese, which will bind the top tortilla to the filling. Place the second tortilla on top and press lightly.
Turn the burner on low and cook the quesadilla for about 3 to 3.5 minutes, or until the cheese starts to melt.
Press down gently on the quesadilla to help the cheese melt and the ingredients bind.
Flip the quesadilla over using a wide spatula. Cook the second side for another 1.5 to 2 minutes, as it will cook faster since the grill is already hot.
Once done, remove the quesadilla and cut it into wedges.
Serve with your favorite salsa, sour cream, or hot sauce.
