dinner
lunch
game day
football
ground beef
beans
cheese
quesadillas
mexican
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Rachael's Ground Beef Stuffed Quesadillas and Refried Black Beans

Rachael's Ground Beef Stuffed Quesadillas and Refried Black Beans

Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach

See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…

How to Make Chicken and Lobster Piccata | Richard Blais

Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…

Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…

The Best Moments From 17 Seasons of the Show Will Make You Laugh…

How to Make Crabby Carbonara | Rachael Ray

Rach Chats "Firsts" In Flashback From Our First Episode Ever In …

How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…

How to Make Sesame Cookies | Buddy Valastro

Rach's Chef Pals Say Goodbye to Show in Surprise Video Message

How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …

How to Make Spanakopipasta | Rachael Ray

Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special

Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…

How to Make Shrimp Burgers | Jacques Pepin

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Rach recommends serving these with her Green Rice.

Ingredients

For the black beans
  • 1 tablespoon olive oil or canola oil
  • 1 large jalapeno pepper, seeded and chopped
  • 1 small onion, finely chopped
  • 2 large cloves garlic, finely chopped
  • 1 teaspoon cumin (1/3 palmful)
  • Salt and pepper
  • 1 cup water
  • Juice of 1 lime
  • About 1 teaspoon cayenne pepper sauce (Rach recommends Frank’s Red Hot or Chipotle Tabasco)
  • 1 can (18 ounces) black beans
  • 2 tablespoons fresh cilantro leaves
  • 1 tablespoon butter or pork fat
For the beef
  • 1 tablespoon olive oil or canola oil
  • 1 large jalapeno pepper, seeded and chopped
  • 1 small onion, finely chopped
  • 2 large cloves garlic, finely chopped
  • 1 teaspoon pimenton (smoked paprika)
  • 1 teaspoon cumin (1/3 palmful)
  • 1 teaspoon ground coriander (1/3 palmful)
  • 1 tablespoon chili powder or Ancho chili powder (1 scant palmful)
  • Salt and pepper
  • 1 pound ground beef (80/20%) sirloin
  • 1 cup water
For the pico di gallo
  • ½ small red onion, finely chopped
  • 1 serrano or jalapeno pepper, finely chopped
  • Juice of 2 limes
  • Salt
  • 3 vine tomatoes or 4 plum tomatoes, seeded and chopped
  • A handful of cilantro, finely chopped
For the quesadillas
  • 6 (10-12 inch) flour tortillas
  • Cooking spray
  • 3 cups shredded Pepper Jack or Monterey Jack cheese
  • Sour cream and pickled jalapeno slices, to serve

Yield

Serves: 4-6

Preparation

For the black bean, heat oil in skillet over medium heat, add jalapeno, onion, garlic, cumin, salt and pepper and cook to tender, 5 minutes, then add water and reduce to ¼ cup. Add lime, hot sauce and beans and transfer to processor, add cilantro and puree. When ready to serve, melt butter or pork fat over medium-high heat and cook out beans until refried, slightly crispy on the bottom.

For the beef, heat a skillet over medium-high heat, add oil; when hot, add peppers, onions, garlic, and soften 3 minutes. Add spices, then add beef, crumble and brown, add water and lower heat to evaporate.

Combine ingredients for pico de gallo salsa.

For the quesadillas, spray pan with cooking spray, add tortilla, blister and flip. Top half with cheese and meat, add more cheese, fold over and flip and brown to crisp. Repeat.


Top quesadillas with sour cream, salsa and pickled jalapeno slices. Serve black refried beans alongside. Serve with green rice (optional).