- 2 lbs ground beef
- 1 teaspoon Salt
- 2 tablespoons Chili powder
- 2 tablespoons Paprika
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder or 2 cloves
- 1/2 diced Bell pepper
- 1/2 diced medium Onion
- 2 cups cheddar cheese, shredded
- sour cream
- 12 to 24 Soft flour tortillas
In 2 quart sauce pan add ground beef, salt, chili powder, garlic, cumin, paprika. Enough water to cover meat. Bring to a boil. Simmer over medium low heat about an hour.
Then add 1/2 medium chopped onion, 1/2 medium chopped bell pepper continue cooking 20 or 30 more minutes.
Heat a thin layer of oil in a heavy medium-size pan over medium-low heat. Place a tortilla in the pan and sprinkle with 1/4 cup cheese.
Add about 3 tablespoons of the strained beef mixture and top with another 1/4 cup cheese. Cover with another tortilla and cook for two to three minutes or until golden brown. Flip the beef quesadillas over and cook for an additional two minutes.
Remove from the heat and cut into wedges. Keep warm while frying the remaining beef quesadillas.
Serving Salsa, sour cream and guacamole on the side.