Taco Bell Quesadilla (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Heat a large skillet over medium-high heat. Add ground beef and break apart with a wooden spoon, cooking until completely browned with no pink remaining, about 5-7 minutes.
2. 2Drain excess fat thoroughly from the cooked beef by tilting the pan or transferring to a colander. Return drained beef to the skillet.
3. 3Sprinkle taco seasoning over the browned beef and add 3 tablespoons water. Stir to combine evenly, then simmer until the liquid has mostly evaporated and the beef is well-coated with seasoning, about 2 minutes. Remove from heat and set aside.
4. 4Spread 1 tablespoon softened butter on one side of each flour tortilla, coating evenly to the edges.
5. 5Place one tortilla butter-side down in a clean skillet over medium-high heat. Sprinkle the cheddar and Monterey Jack cheeses evenly over the tortilla, leaving a ½-inch border around the edges.
6. 6Distribute the seasoned ground beef evenly over the cheese layer. Place the second tortilla on top, butter-side facing up.
7. 7Cook without moving until the bottom tortilla turns golden brown and develops crispy spots, about 2-3 minutes. Use a wide spatula to gently press down on the quesadilla to ensure even contact with the cooking surface.
8. 8Carefully flip the quesadilla using a large spatula. Cook the second side until golden brown and crispy, about 2-3 minutes more, pressing gently with the spatula.
9. 9Transfer the cooked quesadilla to a cutting board and let rest for 1-2 minutes to allow the melted cheese to set slightly.
10. 10Cut the quesadilla into 4-6 triangular wedges using a sharp knife or pizza cutter. Arrange wedges on a plate with pointed tips facing outward. Serve immediately with sour cream and salsa on the side for dipping.