Ingredients
Scale
- 1/2 lb ground beef (80/20 blend works best)
- 2 medium-sized flour tortillas
- 1 tablespoon taco seasoning
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup shredded iceberg lettuce
- 1/4 cup diced tomatoes
- 2 tablespoons sliced jalapeños (optional)
- 2 tablespoons burger sauce or Thousand Island dressing
- 1 tablespoon butter or oil for the pan
- Salt and pepper to taste
Instructions
- Divide your ground beef into two equal portions and roll them into loose balls. Do not overwork the meat, as keeping it loose helps achieve those crispy “smash” edges. Sprinkle the meat lightly with salt and pepper.
- Heat a large flat-bottomed skillet or griddle over medium-high heat. Place one beef ball in the center of the pan. Immediately place a flour tortilla directly on top of the beef ball. Using a heavy spatula or a burger press, press down firmly on the tortilla until the beef is smashed flat and thin underneath it. Sprinkle the taco seasoning onto the meat through the edges or lift slightly to coat.
- Cook the beef through the tortilla for about 3 to 4 minutes. You want the meat to develop a deep brown, crispy crust. Do not move it until it is ready to flip to ensure the best possible sear.
- Carefully flip the entire thing over so the tortilla is now on the bottom (touching the pan) and the cooked beef is facing up. Immediately sprinkle a generous amount of cheese over the hot beef. Cover the pan with a lid for 30-60 seconds to help the cheese melt while the tortilla becomes crispy.
- Remove the quesadilla from the pan once the tortilla is golden and the cheese is bubbly. Top the beef with shredded lettuce, diced tomatoes, jalapeños, and a drizzle of burger sauce. Fold the tortilla in half like a taco or a quesadilla and serve immediately.
- Cook Time: 20 minutes
- Diet: Standard