Shredded Beef Quesadilla Recipes
SHREDDED BEEF
This is a delicious way to enjoy shredded beef without all the thick barbecue sauce with all the flavor.
Provided by jvaughn504
Categories Everyday Cooking
Time 6h30m
Yield 4
Number Of Ingredients 8
Steps:
- Place the rump roast and water in a slow cooker. Cover, and cook 5 hours on High.
- Remove the roast from slow cooker, and shred using two forks. Discard fat.
- In the slow cooker, mix the barbeque sauce, honey, steak seasoning, cumin, onion powder, and garlic powder. Stir in the shredded beef.
- Cook 1 hour on Low. Allow to sit for 10 minutes before serving.
Nutrition Facts : Calories 214.7 calories, Carbohydrate 15 g, Cholesterol 50.2 mg, Fat 8.1 g, Fiber 0.2 g, Protein 19.8 g, SaturatedFat 2.8 g, Sodium 601.2 mg, Sugar 12.9 g
BEEF QUESADILLAS
Quick-cooking ground beef is the perfect ingredient for on-the-run cooks. Try serving these quesadillas with your favorite taco toppings, such as sour cream, salsa, guacamole, chopped tomatoes, shredded lettuce and sliced olives.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook the beef over medium heat until no longer pink; drain. Stir in the beans, chilies, oregano, cumin 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 unbuttered side. Sprinkle with 1/3 cup cheese; fold in half. , Place on a lightly greased baking sheet. Sprinkle with paprika. Bake at 475° for 10 minutes or until crisp and golden brown. Cut into wedges.
Nutrition Facts : Calories 488 calories, Fat 27g fat (15g saturated fat), Cholesterol 90mg cholesterol, Sodium 960mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 2g fiber), Protein 29g protein.
SHREDDED BEEF & CHEESE QUESADILLA'S
I use leftover roast for these, or cook some round steak in the crockpot. Quesadilla's are one of my "go to" meals. Super simple & quick. You can sub ground beef, chicken, or pork for the beef. Change up the cheese's or onions & salsa. The tortilla is you canvas, anything goes.
Provided by Lynn Socko
Categories Beef
Time 35m
Number Of Ingredients 8
Steps:
- 1. Cook beef in crock pot with garlic, onion, cumin, salt & pepper. Cook on low overnight completely covered with water, or on high with small amount of water for 4-6 hours. Remove, shred, & reseason with cumin, garlic, & salt if needed.
- 2. Sauted onion and bell pepper slices till tender, add to meat.
- 3. Using a very hot griddle or skillet spray one side of tortilla with spray oil, place sprayed side down on hot griddle, layer cheddar cheese, and beef and veggies on half of the tortilla, flip other half of tortilla on top. When bottom half browns, flip over & brown top side. Cut in halves or quarters.
SHREDDED BEEF QUESADILLA
I hate to admit it, but we are just not big on leftovers around here. No one ever wants the same meal heated up and served again. So, if I want to avoid throwing out perfectly good food...especially when it was expensive food like meat...I have to come up with yummy ways to re-invent it. This was my lunch today, re-invented from...
Provided by cindy sandberg
Categories Other Main Dishes
Time 10m
Number Of Ingredients 5
Steps:
- 1. Heat a skillet, sprayed with cooking spray, or rubbed with butter over medium heat. Lay the tortilla flat in the pan and put a layer of cheese, a layer of meat, the peppers, and another layer of cheese on one half of the tortilla. As the tortilla starts to warm and become flexible, fold the empty half over the filling. Cook first side until golden, then flip and cook the other side. Serve with a green salad and salsa, sour cream or whatever you like for dipping.
MEXICAN SHREDDED BEEF
Fork-tender Mexican Shredded Beef is easy to make and flavor-packed! In this slow cooker recipe, succulent, juicy shreds of beef are braised in a savory, Mexican-spiced gravy with chipotle peppers and a simple blend of spices.
Provided by Kelly Anthony
Categories Dinner Main Course
Time 4h15m
Number Of Ingredients 13
Steps:
- Pat away the excess moisture from the exterior of the roast using a paper towel, and combine all of the spices in a small mixing bowl. Sprinkle the roast with half of the spice mixture. Rub it and pat the make sure it sticks. Then, sprinkle over 2 tablespoons of flour and rub that all over the roast as well. Set the roast aside.
- Add the 2 tablespoons of oil to a large pan over medium-high heat and allow to come to temperature. Add the beef and sear for 3-4 minutes on each side, and transfer to the slow cooker.
- Sprinkle the remaining 2 tablespoons of flour into the pan and whisk to combine. Add in the beef broth one big splash at a time, whisking after each addition. Allow the mixture to simmer for about 2 minutes, then add the adobo sauce and crushed tomatoes.
- Stir, remove from the heat, and carefully pour (or ladle) over the beef.
- Cover and cook on the high setting for 4 hours or on low for 6 1/2 to 8 hours.
- Shred the beef, return to the slow cooker, stir, and serve!
Nutrition Facts : Calories 544 kcal, Carbohydrate 11 g, Protein 46 g, Fat 36 g, SaturatedFat 13 g, TransFat 2 g, Cholesterol 156 mg, Sodium 1195 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 24 g, ServingSize 1 serving
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- Heat a large skillet over medium high heat, and brown the beef, breaking it up with a spoon until it is all browned and crumbly, about 5 minutes. Turn it into a colander to drain, and carefully wipe out the skillet.
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