Ground Beef Quesadillas

• •
  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  90/10 Ground Beef(454g)
• •
  Tomato Paste(15g)
• •
  Chili powder(23g)
• •
  Cumin, Ground(5g)
• •
  Garlic powder(3g)
• •
  ½ teaspoon kosher salt
• •
  ¼ teaspoon ground black pepper
• •
  ¼ cup water
• •
  Mexican Blend Cheese(480g)

  Pre-shredded Mexican blend cheese. Any store brand works.

• •
  Tortilla, Whole Wheat, Flour, 8-Inch
• •
  Cooking spray (per 1-second spray)
• •
  Greek Yogurt (Nonfat)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

• •
  Guacamole, Store-Bought
• •
  Salsa, Prepared, Red, Store-Bought
• •
  Cilantro, Fresh

Instructions

1. 1Heat olive oil in a large skillet over medium-high heat. Add the ground beef and let it sizzle undisturbed for 2 minutes to develop a crust, then break it into small pieces using a wooden spoon or spatula.
2. 2Add the tomato paste, chili powder, ground cumin, and garlic powder to the beef. Stir continuously while breaking the meat into smaller pieces. Cook for 5–7 minutes over medium-high heat until the beef is browned throughout and no pink remains.
3. 3Stir in water and scrape up any browned bits from the pan. Remove from heat and let the beef mixture cool slightly.
4. 4Assemble each quesadilla by topping half of a tortilla with 1/4 cup of the Mexican blend cheese, spreading one-quarter of the beef mixture over it, then topping with another 1/4 cup cheese. Fold the tortilla in half.
5. 5Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Place 2 folded quesadillas in the pan and gently press down with the back of a spatula to flatten. Cook for 4 minutes until the bottom is golden brown and crispy, adjusting heat as needed to prevent burning.
6. 6Carefully flip each quesadilla and cook the other side for 2 minutes until golden brown and crispy.
7. 7Transfer cooked quesadillas to a cutting board. Repeat steps 5–6 with remaining quesadillas, keeping finished ones warm in a 200°F oven on a wire rack.
8. 8Slice each quesadilla into 3–4 wedges and divide evenly into 4 serving containers while warm. Serve with nonfat Greek yogurt, guacamole, salsa, and fresh cilantro on the side.