It's college football game day so a special snack is needed for viewing the game. Today I made these taco quesadillas....yes, I still have a quesadilla maker but you can easily assemble these and cook in a large frying pan (turning once). Plus you can make these in any size of flour tortilla that you want. I used the 8" tortillas. I'm adding in my recipes for refried (crock pot) beans that I freeze in 1 cup containers and my homemade taco seasoning (little salt vs commercial...I just add in the amount that I prefer). You can make the quesadillas ahead of time and do a quick reheat in the oven to serve a crowd instead of making them one at a time.
1# ground beef, seasoned with salt and pepper
1/4 cup onions, minced
1/3 cup water
2 tbsp taco seasoning (recipe below)
Brown the ground beef and seasonings. Add in onions before it's completely cooked and finish cooking with them in. Add in the seasoning and water and cook another 5 minutes.
Spread one tortilla with refried beans (about 2 tbsp for an 8" tortilla). Top with 1/3 cup taco meat and then 1/4 cup shredded Mexican or cheddar cheese. Cook in your quesadilla maker or frying pan until a nice, golden brown. Cut into 6-8 pieces and serve with hot sauce and sour cream.
1 tbsp chili powder
1/2 tsp garlic powder
1/4 tsp onion powder
1 1/4 tsp cumin
1/2 tsp paprika
1/4 tsp parsley
1/4 tsp oregano
1 tsp pepper, freshly ground
1/2 tsp salt
Place in a sealable plastic bag or container that's airtight and mix well. Double or triple the recipe to have on hand for future use.
Crockpot refried beans
2 cups pinto beans
1/2 cup onion, peeled and chopped
2 dried chile chipotle
2 large garlic cloves, finely chopped
1 tbsp cumin
1 cup V8 Juice
salt and freshly ground black pepper to taste
Rinse and clean pinto beans and soak overnight. Put in crockpot on high with onions, garlic and chile chipotle on high. Cook for 8 hours occasionally stirring and adding liquid as needed (the V8 juice and water).
When the beans are soft, mash and add cumin, salt and freshly ground pepper.