GROUND BEEF QUESADILLAS

GROUND BEEF QUESADILLAS 1/2 tbsp olive oil 1 lb ground beef 1-1/2 tsp chili powder 1/2 tsp oregano 1/2 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp salt 1/2 tsp black pepper 1 tbsp tomato paste 2 tbsp unsalted beef stock 12 oz shredded cheese blend -about 3 cups - you could use cheddar, colby jack or a mexican blend (I used cheddar) 6 flour tortillas (I used 6" tortillas) cooking spray -to grease pan In a pan (I used non stick) on medium heat add olive oil. When shimmering, add ground beef, chili powder, cumin, oregano, cayenne, garlic powder, onion powder, salt and pepper. Heat until cooked through, breaking into crumbles with a wooden spoon, about 8-10 minutes. Stir in tomato paste and stock and cook 1 -2 minutes more. Remove beef from pan into a bowl. If there is any excess grease drain/remove. Distribute about 8 ounces (or 2 cups) of cheese among all tortillas (on one side of them). NOTE: reserve the remaining 4 ounces (or cup of cheese). Also, if your tortillas are smaller or larger than the size I used, the quantity you yield will vary. Distribute ground beef on top of cheese. Then, sprinkle remaining 1 cup (or 4 ounces) of cheese on top of ground beef. Fold tortilla over so you have a half moon shape. Working in batches (about 2 quesadillas per batch), spray cooking spray into pan and cook quesadillas (on medium low heat) for about 2 minutes per side until golden brown and cheese is melted (carefully turning and watching to ensure they don't burn). While continuing batches, place cooked quesadillas on a baking sheet in preheated oven to keep warm. Cut each half moon in half. Serve with salsa, guacamole and/or sour cream.