Cheesy Ground Beef Quesadillas


  • 1/2tbsp olive oil
  • 1lb ground beef -I used ‘extra lean’
  • 1tsp chili powder
  • 1tsp chipotle chili powder
  • 1/2tsp oregano
  • 1/2tsp cumin
  • 1/2tsp garlic powder
  • 1/2tsp onion powder
  • 1/2tsp salt
  • 1/2tsp black pepper
  • 1tbsp tomato paste
  • 2tbsp unsalted beef stock
  • 12oz Raw Cashew Almond Cheese -about 3 cups
  • 6 gluten free tortillas -mine were about 7 – 8 inch diameter
  • Baking spray-to grease pan



  1. Preheat oven to 200 F (to keep quesadillas warm while cooking batches).
  2. In a pan (I used non stick) on medium heat add olive oil.
  3. When shimmering, add ground beef, chili powder, cumin, oregano, cayenne, garlic powder, onion powder, salt and pepper. Heat until cooked through, breaking into crumbles with a wooden spoon, about 8-10 minutes. Stir in tomato paste and stock and cook 1 -2 minutes more.
  4. Remove beef from pan into a bowl. If there is any excess grease drain/remove.
  5. Distribute about 8 ounces (or 2 cups) of Raw Cashew Almond Cheese among all tortillas (on one side of them). NOTE: reserve the remaining 4 ounces (or cup of Raw Cashew Almond Cheese).

Also, if your tortillas are smaller or larger than the size I used, the quantity you yield will vary.

  1. Distribute ground beef on top of Raw Cashew Almond Cheese. Then, sprinkle remaining 1 cup (or 4 ounces) of Raw Cashew Almond Cheese on top of ground beef. Fold tortilla over so you have a half moon shape.
  2. Working in batches (about 2 quesadillas per batch), spray baking spray into pan and cook quesadillas (on medium low heat) for about 2 minutes per side until golden brown and Raw Cashew Almond Cheese is melted (carefully turning and watching to ensure they don't burn). While continuing batches, place cooked quesadillas on a baking sheet in preheated oven to keep warm.

Cut each half moon in half. Serve with salsa, guacamole and/or vegan sour cream. Enjoy!