Beef Taco Quesadillas

These are the perfect way to use leftover taco meat, or, the perfect substitute for a taco because, get this.....the filling STAYS in the tortilla!  You can add peppers, onions, tomatoes, or just choose meat - whatever you like in your taco is what you should prepare for your taco quesadilla.  As long as it includes cheese because that's what holds it all together.  And how could you not want cheese????

Make a double batch if you would like to have leftovers to heat up for lunch.  They can be heated in the microwave, under the broiler or in a non-stick pan.

Beef Taco Quesadillas

1 pound lean ground beef
1 envelope taco seasoning (or homemade)
1/4 cup water
1/2 cup diced peppers, onions, tomatoes, etc. (as desired)
1 1/2 cups shredded cheese (I like Monterey Jack because it melts so well)
8 medium Tortilla shells - corn or flour, whichever you prefer
2 Tablespoons butter
Salsa, sour cream, guacamole, etc. for toppings

Add ground beef to a large skillet over medium-high heat then lightly season with salt and pepper, and cook until no longer pink. Drain then return to the skillet and stir in taco seasoning mix and 1/4 cup water.  Simmer over medium heat until thickened, stirring frequently.

Heat a separate skillet over medium heat. Add 1/2 Tablespoon butter and once melted place a tortilla in the skillet. Top with a generous amount of cheese, and sprinkle with beef and any veggies you like. Place the other tortilla on top and press lightly with a spatula. Let it cook for a minute or two, until the cheese starts to melt, checking the bottom tortilla to ensure it's not burning. Use a spatula, flip it to the other side and let it cook until the cheese is totally melted and the edges of the tortillas are starting to sizzle, about 1 minute.

Remove it from the heat and repeat with the other tortillas and other ingredients. Slice the quesadillas with a pizza cutter into wedges, add desired toppings and serve.