This family-friendly dinner is perfect for busy weeknight dinners. Serve with coleslaw or a simple green salad on the side.
Recipe tags: beef base, easy difficulty, lunch, beef, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 3 tbsp | vegetable oil, divided |
| 12 oz | ground beef |
| 2 tbsp | Better Than Bouillon® Organic Roasted Beef Base |
| 2 | cloves garlic, minced |
| 1 tbsp | chili powder |
| 2 cups | shredded Tex Mex cheese |
| 4 | large tortillas |
| ½ cup | guacamole |
| ½ cup | salsa |
| ½ cup | sour cream |
Directions
Heat 1 tbsp oil in large skillet set over medium-high heat; cook ground beef, beef base, garlic and chili powder for 6 to 8 minutes or until browned and cooked through.
Sprinkle 1/4 cup cheese over half of each tortilla; top with beef mixture. Sprinkle with remaining cheese. Fold over each tortilla to enclose filling.
Brush 1 tbsp oil over bottom of large skillet set over medium heat; cook quesadillas, in batches if needed, for 2 to 3 minutes per side or until golden brown and cheese melts, brushing skillet with remaining oil as needed.
Cut each quesadilla into 3 wedges. Serve with guacamole, salsa and sour cream.
Tip: Grill quesadillas on greased grill preheated to medium heat or toast in panini press if preferred.