Picadillo Ground Beef Quesadillas

Name: Picadillo Ground Beef Quesadillas
Total time: 55
Yield: 12
Ingredients: 1 medium potato, peeled and diced; 1 teaspoon vegetable oil; 1 pound lean ground beef; 0.5 cup diced red bell pepper; 0.5 cup diced onion; 2 cloves garlic, minced; 1 (8 ounce) can tomato sauce; 0.25 cup water; 2 tablespoons olive brine; 1 teaspoon ground cumin; 1 teaspoon dried oregano; salt and ground black pepper to taste; 0.5 cup sliced pimento-stuffed green olives; 3 tablespoons raisins; cooking spray; 12 (8 inch) flour tortillas; 1 cup shredded Mexican cheese blend

Recipe by lutzflcat from allrecipes.com

Dinner 55 Mins.

Ingredients

12 servings

•

1 medium potato, peeled and diced
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1 teaspoon vegetable oil
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1 pound lean ground beef
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0.5 cup diced red bell pepper
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0.5 cup diced onion
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2 cloves garlic, minced
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1 (8 ounce) can tomato sauce
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0.25 cup water
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2 tablespoons olive brine

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1 teaspoon ground cumin
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1 teaspoon dried oregano
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salt and ground black pepper to taste
•

0.5 cup sliced pimento-stuffed green olives
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3 tablespoons raisins
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cooking spray
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12 (8 inch) flour tortillas
•

1 cup shredded Mexican cheese blend

Instructions

Place diced potato in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 8 to 10 minutes. Drain.
Heat oil in a large skillet over medium heat. Add cooked potato and brown on all sides for about 3 minutes. Remove from the skillet and set aside.
Add ground beef to the skillet; cook and stir until browned, crumbly, and no longer pink in the center, 4 to 5 minutes. Stir in bell pepper, onion, and garlic; cook until softened, 3 to 4 minutes. Drain as much fat from the pan as possible.
Stir in tomato sauce, water, olive brine, oregano, salt, and pepper until well combined. Add olives, raisins, and reserved potatoes; stir well. Reduce heat to low and simmer picadillo for 8 minutes, stirring occasionally.
Heat a nonstick skillet over medium heat and spray with cooking spray. Place a tortilla in the hot skillet and cook until browned, 1 to 2 minutes per side.
Spread about 1/4 cup hot picadillo on one half of the hot tortilla. Top with Mexican cheese, then fold tortilla in half, pressing down with a spatula. Cook until cheese is melted, about 1 more minute. Repeat to cook remaining quesadillas.
Cut each quesadilla into 3 triangles to serve.