1 lb. lean ground beef (I buy 93% lean/7% fat.)
1 packet taco seasoning mix* and the ingredients to make it
8-10 inch organic tortillas that are not made with an enriched flour
1 cup canned traditional refried beans, divided
1 1/3 cup shredded Chihauhau cheese, divided
4 tablespoons unsalted butter, melted
*I like to buy a popular restaurant brand of dry seasoning mix that starts with the first three letters of Chicago. If I buy one that makes a sauce, the tortillas get soggy. I also take 1 teaspoon of seasoning out of the packet before mixing it into the meat with 1/2 cup water so it is not too spicy.
In a large skillet over medium-high heat, crumble ground beef while browning it until it’s no longer pink. Follow the directions on the packet to add the seasoning mix. Spread 1/4 cup refried beans on 4 tortillas. Top refried beans with approximately 1/2 cup seasoned meat. Put 1/3 cup cheese over the meat and beans and top with a tortilla. Brush the top of the tortilla and the bottom of an electric skillet with butter. Set electric skillet to 300 degrees. Being careful not to burn the quesadilla, cook and flip it until both sides are golden brown. Before cooking another quesadilla, carefully wipe out the hot skillet with a clean paper towel and brush the bottom of the skillet with butter again. When the quesadilla has cooled enough to handle, cut with a pizza cutter. Have with a glass of water.