One Recipe Two Meals Grown Up Beef Tacos And Kid Quesadillas

2 MINUTE CHEESE QUESADILLAS

Steps:

• Place 1 flour tortilla on a large microwave-safe plate; sprinkle with Cheddar cheese. Place the second flour tortilla atop the Cheddar layer.
• Cook on high in the microwave until cheese is melted, about 1 minute.

SLOW COOKER BARBACOA-STYLE BEEF TACOS RECIPE BY TASTY

Steps:

• Cut the beef into 6-8 large chunks. Season all over with pepper and salt.
• Heat the oil in a large skillet over medium-high heat. Sear the beef, in batches if necessary, on all sides, until browned. Transfer the seared meat to a slow cooker.
• In a medium bowl, combine the chipotles, garlic, cumin, oregano, cloves, salt, pepper, beef broth, apple cider vinegar, and lime juice. Mix well.
• Pour the marinade over the beef in the slow cooker and add the bay leaves. Cover and cook on low for 8 hours, until the meat can be shredded easily.
• Remove and discard the bay leaves. Remove and shred the beef, then return to the slow cooker to marinate in the sauce for at least 10 more minutes, or until ready to serve.
• To serve, add the shredded beef to your choice of tortillas with your favorite toppings.
• Enjoy!

BEEF QUESADILLAS

Steps:

• In a skillet, cook the beef over medium heat until no longer pink; drain.
• Stir in the beans, chilies, oregano, cumin, chili powder and salt.
• Cook over medium-low heat for 3-4 minutes or until heated through.
• Brush one side of each tortilla with butter.
• Spoon 1/2 cup of the meat mixture over half of the unbuttered side.
• Sprinkle with 1/3 cup cheese; fold in half.
• Place on a lightly greased baking sheet.
• Sprinkle with paprika.
• Bake at 475 degrees for 10 minutes or until crisp and golden browned.
• Cut into wedges.

BEEF QUESADILLA TACOS

Steps:

• Heat oven to 325°F.
• In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in 2/3 cup water and taco seasoning mix (from dinner kit); heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened. Remove from heat.
• Meanwhile, heat hard taco shells (from dinner kit) as directed on package. Arrange flour tortillas (from dinner kit) on large baking sheet. Spread 1/3 cup of the cheese on each tortilla, making sure cheese covers entire tortilla. Bake 3 to 5 minutes or until cheese is melted.
• While still warm, place one hard shell in middle of cheese side of each tortilla, and press tortilla around shell.
• Fill hard shell with beef filling, and top with lettuce, tomatoes, crema and taco sauce (from dinner kit), as desired.

ONE RECIPE, TWO MEALS: SOUTHWEST-STYLE CHILI

Steps:

• Let's make the kids' version first. In a large pot, brown the ground beef all over, until no longer pink. If you need to drain the fat, go right ahead! Add the cumin, 1 teaspoon chili powder and a good pinch of salt. Saute for a minute or so. Add the garlic, onion and bell pepper. Saute until the veggies soften and the garlic is fragrant, another couple of minutes.
• Add the beans, diced tomatoes and tomato sauce. Stir to combine and let simmer for 10 minutes. Taste it. The kids will dig that, right?
• Ladle out about a cup for each of your littles. Top each bowl with shredded Cheddar and serve cornbread on the side!
• Now let's finish this out for the adults. To the pot, add the beer, beef stock, jalapeno, brown sugar and the remaining 2 teaspoons chili powder. It will feel pretty soupy at this point, but let it simmer for another 20 minutes or so, stirring once in a while. Taste it one more time for any seasoning adjustments. Maybe a little salt? Lime juice? Go for it.
• Serve it with shredded cheese, sliced jalapeno, sour cream and torn cilantro sprigs. Boom.