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Beef and Cheese Quesadillas, Bell Pepper Soup

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

The flavor of tacos sandwiched in a quesadilla: can you imagine anything better?  The beef and cheese quesadilla is a classic.  We just use homemade taco seasoning, real cheese, and whole wheat tortillas to make it healthier.

Beef and Cheese Quesadillas

Beef and Cheese Quesadillas, Bell Pepper Soup

Author: Heidi Boortz
Servings : 4

Ingredients

Beef and Cheese Quesadillas

  • 1 lb ground beef 90% lean or leaner
  • 1 cup water
  • 1 cup monterey jack cheese grated
  • 8 each 100% whole grain soft flour tortilla no high fructose corn syrup
  • 2 tsp extra virgin olive oil for cooking, optional
  • 1/4 cup homemade taco seasoning see below

Homemade Taco Seasoning

  • 1/3 cup Chili Powder
  • 1/3 cup cumin
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 tsp oregano
  • 1 tsp paprika
  • 1 Tbsp salt
  • 1 tsp pepper

Bell Pepper Soup

  • 2 Tbsp extra virgin olive oil
  • 1/4 cup frozen diced onions
  • 2 carrot medium, peeled and diced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 8 bell pepper any combo of colors, seeded and chopped
  • 1 sweet potato large, peeled and diced
  • 4 cups vegetable broth no sugar listed in ingredients
  • 3 tsp cumin
  • cilantro optional, for garnish
  • avocado optional, for garnish

Instructions

Beef and Cheese Quesadillas

  • Brown beef in medium skillet until cooked through. Drain if you choose to. Add taco seasoning (note: only use 1/4 cup. Recipe makes more) and water. Simmer 10 minutes. Preheat an electric griddle or large skillet over medium-high heat. If using an electric griddle, spray with cooking spray. If using a skillet, put 1/2 tsp. olive oil in skillet. Place 1 tortilla on griddle or skillet. Top with 1/2 c. beef and 1/4 c. cheese. Top with second tortilla. Cook 2-3 minutes on first side, or until bottom tortilla is browned and crispy. Carefully flip to second side. Cook 2-3 minutes on second side or until browned and crispy. Repeat with remaining tortillas and fillings.

Bell Pepper Soup

  • Heat oil in a large saucepan until hot. Add onion and carrots and salt and pepper. Cook about 4 minutes. Add bell peppers and cook until soft, about 6 minutes. Add sweet potato, and broth. Cover and bring to a boil. Reduce heat, add cumin, and simmer until potato is tender, about 20 min. Puree soup with an immersion blender or in batches in a traditional blender until smooth. Serve with cilantro and/or avocado, if desired. 6 servings.
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