Ingredients
Scale
- Large flour tortillas
- Shredded Cheddar Cheese
- 1 pound ground meat
- 1 tablespoon vegetable oil
- Kosher salt
- Taco Seasoning (recipe below)
- Cilantro Lime Rice
- Sriracha Cream Sauce (recipe below)
- Sour Cream
for the Taco Seasoning
- 1/2 tablespoon flour
- 1/2 tablespoon cornstarch
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon granulated sugar
for the Sriracha Cream Sauce
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 1/2 tablespoons sriracha
- 1 teaspoon granulated sugar
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Pinch of Kosher salt
Instructions
- Heat vegetable oil over medium high heat in a medium skillet. Add ground meat and brown, stirring occasionally and breaking up into bite-size crumbles. Season generously with Kosher salt. Lower heat and stir in taco seasoning and 1/2 cup water. Simmer uncovered for about 6-8 minutes, until water is evaporated and taco seasoning has created a glaze. Remove from heat.
- Preheat oven to 350F. Place a thin, even layer of shredded cheddar cheese on a tortilla. Cover with another tortilla and place on an aluminum foil lined baking sheet. Cover quesadilla with another piece of aluminum foil and seal.* Cook in preheated oven for about 5 minutes, until cheese is melted. Remove from foil and top with Cilantro Lime Rice, Ground Beef, Sriracha Cream Sauce, and Sour Cream. Roll into a burrito and devour.
for the Taco Seasoning
- Mix all ingredients in a small bowl.
for the Sriracha Cream Sauce
- Mix all ingredients in a small bowl. Taste and add more sriracha if a spicier sauce is desired.
Notes
*Make sure to seal your quesadilla in foil or else the tortillas will get a little crispy, making it difficult to roll into a burrito.
Feel free to substitute regular rice for the Cilantro Lime Rice if that's easier for you!
- Prep Time: 10 mins
- Cook Time: 15 mins