These taco quesadillas are perfect for warm day when you need a meal in a hurry. Cook the taco meat, then toss together the quesadilla. Add cheese and taco meat to a tortilla shell and you’re ready to go. Top the quesadilla with your favorite toppings – lettuce, sour cream, guacamole, salsa, pico de gallo or olives – and you’ve got a delicious meal that’s ready in no time.

To serve these delicious quesadillas, slice them in half and serve them with your favorite toppings over the top. Ree also says:

“Another approach you could take is to pile the lettuce and pico de gallo on one whole quesadilla, then fold it as if it were a real taco! You need to lean over your plate in this case as it would be a very messy proposition…”

And for those who can’t to wheat, it’s a great recipe, since corn tortillas are used. This is a gluten free meal that’s ready in no time and will definitely be a family favorite just as fast!

Ingredients
1-1/2 pound Ground Beef
2 Tablespoons McCormick Chili Powder
1 teaspoon McCormick Cumin
1/2 teaspoon McCormick Cayenne
3 Tablespoons Hunt’s Tomato Paste
1 cup Water
3/4 teaspoons Morton Salt, More To Taste
12 ounces, weight Monterey Jack Cheese, Grated
8 whole Mission Corn Tortillas
Butter, For Frying
Shredded Lettuce, For Serving
Pico De Gallo, For Serving

Quick Tip: Use a nonstick skillet to fry the tortillas and you can skip the butter.

A special thanks to Ree Drummond at The Pioneer Woman Cooks for this recipe!