This recipe has been a go to dinner for us whenever things get really busy. The quesadillas go together quickly and since we each make our own, tailored to what we like to add in, dinnertime can be whenever each of us is ready.
I have started making my own seasoning to sauté with the ground beef, onions and salsa and we like it so much more than that bright orange stuff in the package!
I used to load mine up with lots of refried beans, corn and rice in addition to the cheese base. It was a complete carb-fest. Nowadays I stick with LCHF / Ketogenic friendly spicy beef/salsa mix, cheese, and black soy beans.
Low carb wraps, crisped up with butter in our cast iron skillet add a wonderful crunch to the outside. On top I add a little sour cream and sliced avocado which provide a nice, cooling flavor to offset the spicy beef.
This recipe converted nicely and is still one of our favorite meals!
Ingredients (for 6 servings):
- 6 Low Carb Tortillas/Wraps
- 1 medium onion, peeled and chopped
- 1 lb ground beef
- 1 jar of your favorite low carb salsa
- 2 teaspoons spice mix (recipe below)
- 4 cups shredded Mexican cheese mix
- 1 can black soy beans
- Jalepeno pepper slices or Cholula hot sauce (optional)
- 1 container sour cream
- 3 ripe avocadoes
- shredded lettuce (optional)
- Sauté onion, spice mix and ground beef in a cast iron skillet until beef is cooked through, breaking up beef as it cooks.
- Add entire jar of a salsa to pan. Simmer for 10 minutes, or until liquid has reduced by half.
- Melt 1 Tablespoon of butter in a fresh skillet.
- Add a tortilla to the skillet. Top with 1/2 cup cheese, some of the beef mixture, and a small amount of soy beans. When cheese has melted a little bit, use a spatula to fold the tortilla in half. Press lightly on top to even out ingredients inside.
- When one side is browned and crisp, gently ease the quesadilla to the other side to crisp up.
- When browned to your liking gently remove the quesadilla to a plate. Cut in half and add sliced avocado, sour cream and lettuce (if desired).
- 1 Tbsp. Chili Powder
- 1/4 tsp. Garlic Powder
- 1/4 tsp. Onion Powder
- 1/4 tsp. Crushed Red Pepper Flakes
- 1/4 tsp. Dried Oregano
- 1/2 tsp. Paprika
- 1 1/2 tsp. Ground Cumin
- 1 tsp. Sea Salt
- 1 tsp. Black Pepper (optional)
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Please note: I am not a doctor or nutritionist. While this LCHF and ketogenic diet experiment has worked well for me so far, your mileage may vary. This diet needs to be balanced correctly, in order to avoid potential side effects. It is always a good idea to discuss any major health decisions with your doctor before getting started.