My friend Diane, who is a teacher at one of our middle schools, has given me several recipes that are now family favorites. One of them is her bean “dip,” and another is this one, which I’ve changed only to make it quesadillas instead of loose meat-and-potatoes that you spoon into warmed tortillas. We’ve had it both ways, and this way seems to be “neater,” in that I just make the quesadillas and serve them hot without any mess.
Beef and Potato Quesadillas
1 1/2 c cube-style hash brown potatoes
1 T canola or vegetable oil
3/4 lb. lean ground beef
1/2 small can tomato paste
4 8” flour tortillas
2 c shredded cheddar or jack cheese
In a medium skillet, brown the hash browns in oil. Drain on paper towels. In same skillet, crumble and brown the ground beef; drain. Stir in tomato paste, mixing well. Stir in potatoes. On a hot griddle or large skillet, place two tortillas. Spoon some of ground beef-potato mixture onto one half of each tortilla; top with grated cheese. Fold tortilla over to make half-circles. Brown gently on each side. Serve with salsa. Feeds two hungry people.
food & drink