Beef & Kale Quesadilla Recipe

Heat a large skillet on medium-high. Spray with Pam cooking spray and add the tortilla. Layer the whole tortilla with the shredded cheese. You want to have an even layer but not too thick. I usually use about 1/4 cup of cheese per tortilla. Next, add the beef & kale mixture onto half of the quesadilla as shown in the picture.

Once the cheese starts to melt, flip the half of the tortilla that has cheese only onto the beef/kale side. Press lightly with your spatula. Cook until browned, flip, and continue to cook until the second side is browned. Remove from the pan, cut, and serve quickly. The sooner you serve it, the crunchier it will be.

Brown the ground beef. Add coconut oil and taco seasoning, mix and continue cooking. Once the seasoning is incorporated, add the water and kale. Cook for another 1-2 minutes, stirring constantly to begin cooking the kale and to combine with the meat. Cover, reduce heat, and cook on simmer for about 10 minutes. Serve as you would any other taco meat.