Happy FRIDAY! As we all know, some aren’t working for the time being (me being one of those people). Some are working from home (husband). Some are out there continuing on with their daily routine. Thank you to all of the essential workers! I commend you immensely and I think we all know who those people are. With that said, Friday now means something different for everyone. I hope that whatever your current situation is, you find some day of the week to be happy and excited about. Friday was always a good day for me, so I’m keeping to it!
With what we are currently faced with, we are looking for simple recipes and plans that require minimal trips to the store. Today got me to thinking that I have a REALLY good recipe for you. Not only is it delicious, it is easy, has just a few ingredients that you probably already have (always a plus), and something that you could really take your own spin on. The recipe I’m talking about is ***drum roll please*** QUESADILLAS! With a twist!
I LOVE quesadillas and tacos. Why not put them together?! Perfect marriage.
Moving along to the recipe and why I love it, and why it goes a LONG way! Ground beef, taco seasoning, shredded cheese, tortillas. That is it. If you have salsa, guacamole, sour cream or Greek yogurt (Side note, Greek yogurt taste just like sour cream to me, but to my sisters, not so much. It’s personal preferences so do YOU!) that is even better! But I can tell you, if you don’t have those condiments, it’s still REALLY good.
Let’s get down to it. Brown your meat. I use ground beef. If you’re buying in bulk, you can freeze the rest and make burgers or meatballs later. You can use ground turkey, ground or pulled pork, chicken, steak, tofu, ground mushrooms, or all veggies- again, it’s all on you, what you like, and/or have leftover from previous meals. Once your meat is browned, add the taco seasoning. If you don’t have a packet on hand and your next grocery trip isn’t for awhile here’s what I like if I’m in a pinch- Cumin, paprika, chili powder, ground onion and garlic, cayenne pepper (or red pepper flakes.) Drain any fat that you might have. Soggy quesadillas is a no no. After that add a little water to it, 1/4th of a cup perhaps. It all depends on how much meat (or veggies) you have in your pan. Let it all simmer 10-15 minutes. You want the constancy of what you would put in an actual taco. Thick, not runny. Take the meat out of the pan and set aside. Spray the bottom of the pan with non-stick spray and put one tortilla down. Add a layer of cheese and the meat/veggie mixture you just made. Top it with the other tortilla, spray it or brush it with olive oil or any oil on hand, flip, and you are done. Two minutes per side but don’t quote me on that! I have been cooking them on medium heat, and all stoves are different. I go by what the tortilla looks like- I personally like a little brownness. I let it cool for a bit, cut it, and serve.
Not only have we had this two times within the last two weeks, we probably will be having it again soon within the next few days! Some things I’ve taken away from stay at home orders, is that tortillas can be your best friend. Example- the recipe up above, tacos, wraps, nachos, oven baked chips, and even dessert. Bake, sprinkle some cinnamon and sugar… YUM.
As always, if you have questions, if you make this, if you add some sort of spin to your taco quesadilla, comment through words or a picture of your masterpiece!
Hope you all are as always- staying healthy, safe, and home if possible.
With love,
Abby
Me, Myself, and You 