Picadillo Ground Beef Quesadillas

Picadillo Ground Beef Quesadillas

These picadillo-style ground beef quesadillas are packed with comforting flavor and will fill you up, whether it's for lunch or dinner.

Preparation Time
10 mins
Cooking Time
45 mins
Total Time
55 mins
Calories
348 Calories

Recipe Instructions

Step 1
Place diced potato in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 8 to 10 minutes. Drain.
Step 2
Heat oil in a large skillet over medium heat. Add cooked potato and brown on all sides for about 3 minutes. Remove from the skillet and set aside.
Step 3
Add ground beef to the skillet; cook and stir until browned, crumbly, and no longer pink in the center, 4 to 5 minutes. Stir in bell pepper, onion, and garlic; cook until softened, 3 to 4 minutes. Drain as much fat from the pan as possible.
Step 4
Stir in tomato sauce, water, olive brine, oregano, salt, and pepper until well combined. Add olives, raisins, and reserved potatoes; stir well. Reduce heat to low and simmer picadillo for 8 minutes, stirring occasionally.
Step 5
Heat a nonstick skillet over medium heat and spray with cooking spray. Place a tortilla in the hot skillet and cook until browned, 1 to 2 minutes per side.
Step 6
Spread about 1/4 cup hot picadillo on one half of the hot tortilla. Top with Mexican cheese, then fold tortilla in half, pressing down with a spatula. Cook until cheese is melted, about 1 more minute. Repeat to cook remaining quesadillas.
Step 7
Cut each quesadilla into 3 triangles to serve.

Ingredients

  • 1 teaspoon vegetable oil
  • 1 pound lean ground beef
  • 1 (8 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • salt and ground black pepper to taste
  • 2 cloves garlic, minced
  • 3 tablespoons raisins
  • 1 teaspoon ground cumin
  • 12 (8 inch) flour tortillas
  • cooking spray
  • 1 cup shredded Mexican cheese blend
  • 1 medium potato, peeled and diced
  • 2 tablespoons olive brine
  • 0.25 cup water
  • 0.5 cup diced red bell pepper
  • 0.5 cup diced onion
  • 0.5 cup sliced pimento-stuffed green olives

Categories

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