Picadillo Beef Quesadillas
 
 
Ingredients
  • 1 lb lean ground beef or steak
  • 1 c. chopped white or yellow onion
  • ½ to 1 whole bunch cilantro
  • garlic powder
  • seasoned salt
  • Mrs. Dash
  • Tortilla Shells
  • Cheese
  • Margarine or Butter - optional
Instructions
  1. Chop onions, tomatoes, and cilantro. Can be chopped large or small, as desired.
  2. Season both sides of meat before placing in bottom of slow cooker.
  3. Cover and cook on high 1½ to 2 hours or on low for 2 to 4 hours. Meat can be placed in slow cooker while still frozen. Additional time may be needed for frozen meat.
  4. Cook until well done and meat is falling apart tender.
  5. If ground beef is used, it can be run through a food processor to break apart if needed.
  6. Remove steaks from the slow cooker and shred with forks or a fork and knife.
  7. Heat tortilla shells.
  8. Layering tortillas in between wet paper towels before microwaving for about 30 seconds will help prevent them from breaking when heated in the skillet.
  9. Butter or margarine can be spread across skillet or spread across the tortilla before heating in a skillet. Yes, I often heat using both methods. The first adds moisture, the second browns the shell, melts the cheese, etc.
  10. Place the buttered side of the shell face down in the skillet.
  11. Cover the unbuttered side of the shell with shredded cheese.
  12. Spread Picadillo Beef on one half of the tortilla.
  13. Fold in half and remove the quesadilla from the skillet when the cheese has melted.
  14. Serve with Guacamole, Refried Beans, or Spanish Rice.
Recipe by DealsFromMsDo.com at https://dealsfrommsdo.com/picadillo-beef-quesadillas-2/