• ¾ pound ground beef
  • ½ cup refired beans
  • 1 can (4 ounces) chopped green chillies, drained
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt
  • 4 flour tortillas (8 inches)
  • 2 tablespoons butter
  • 1-1/3 cups shredded taco cheese
  • Pinch of paprika

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Quick-cooking ground beef is the perfect ingredient for on-the-run cooks. Try serving these quesadillas with your faovrite taco topping, such as sour cream, salsa, guacamole, chopped tomatoes, shredded lettuce or sliced olives.

Directions:

In a large skillet, cook the beef over medium heat until no longer pink – drain. Stir in the beans, chillies, oregano, cumin and salt. Cook over medium-low heat for 3-4 minutes or until heated through.

Brush one side of each tortilla with butter. Spoon ½ cup of the meat mixture over half of the unbuttered side. Sprinkle with 1/3 cup of cheese – fold in half.

Place on a lightly greased baking sheet. Sprinkle with paprika. Bake at 475° for 10 minutes or until crisp and golden brown. Cut into wedges.