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Smashburger Quesadillas

Crispy quesadillas loaded with seasoned ground beef and melted cheese, combining the best of burgers and Tex-Mex in one satisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 quesadillas
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef
  • 2 tbsp taco seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp black pepper
  • 0.5 tsp salt
  • 4 large flour tortillas
  • 2 cups shredded cheddar cheese
  • 0.5 cup diced onions
  • 2 tbsp vegetable oil
For Serving
  • 0.25 cup sour cream
  • 0.5 cup fresh pico de gallo

Equipment

  • Large skillet
  • Wooden spoon
  • Wide spatula
  • Cutting board

Method
 

  1. Heat large skillet over medium-high heat with 1 tablespoon vegetable oil until hot.
  2. Add ground beef and season with taco seasoning, garlic powder, onion powder, black pepper, and salt. Let cook undisturbed for 3-4 minutes to develop crispy edges.
  3. Break beef into smaller pieces and continue cooking until fully browned, about 8-10 minutes total. Drain excess grease and set aside.
  4. Wipe skillet clean and return to medium heat with remaining oil.
  5. Place one tortilla in skillet and sprinkle 1/2 cup cheddar cheese evenly across surface.
  6. Add one-quarter of cooked beef over half the cheese-covered tortilla, add diced onions if desired, then fold tortilla in half.
  7. Cook for 2-3 minutes until bottom is golden brown and crispy, pressing gently with spatula.
  8. Flip carefully and cook additional 2-3 minutes until both sides are crispy and cheese is fully melted.
  9. Remove from skillet and let rest 1 minute before slicing into triangular wedges.
  10. Repeat with remaining tortillas, cheese, and beef filling.
  11. Serve hot with sour cream, pico de gallo, and desired toppings.

Notes

For extra flavor, brush tortilla exteriors with butter before cooking. Use freshly grated cheese for better melting. Store leftovers in airtight container for up to 3 days and reheat in skillet for crispiest results.