Ingredients:

  • 1 lb lean ground beef (93% lean)
  • 1 tbsp olive oil
  • 1/2 cup diced white onion
  • 2 cloves minced garlic
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp water
  • 4 large flour tortillas
  • 2 cups shredded sharp cheddar or Monterey Jack cheese (reduced-fat)
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat olive oil in a 12-inch cast iron skillet or non-stick pan over medium-high heat.
  2. Add the ground beef and diced onion to the skillet, breaking the meat apart with a spatula. Cook 5-7 mins until the beef develops a deep mahogany color and onions are translucent.
  3. Stir in minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper; cook for 60 seconds until aromatic.
  4. Pour in water to deglaze the pan, scraping up the browned bits (fond), and simmer 2 mins until the liquid has completely evaporated. Remove beef from the pan and set aside.
  5. Wipe the skillet clean and place one flour tortilla in the pan over medium heat.
  6. Sprinkle a thin, even layer of reduced-fat cheese over the entire surface of the tortilla.
  7. Place a scoop of the seasoned beef on one half of the tortilla and top with fresh cilantro and another layer of cheese.
  8. Fold the tortilla in half to create a half-moon shape.
  9. Press down firmly with a spatula and grill for 2-3 minutes per side until the crust is golden-brown and the cheese is melted.
  10. Remove from heat, let rest for 1 minute, and slice into wedges.