Harvest has started for many farm families in Nebraska. Most farm wives have many jobs on the farm and especially many jobs during harvest. Sometimes that is driving the combine or the grain cart, taking the semi full of grain to the co-op or bringing a meal out to the hard-working harvesters.
A simply, yet hearty meal that works on-the-go is great to take to the crew. Sandwiches will do, but it’s fun to get creative and make the guys happy to take a break from bringing in the harvest. And sometimes something warm seems to keep them fuller for longer.
Enjoy this Cheeseburger Quesadilla recipe – fast to make and easy to put in foil to take out to the crew in the field. Or just for a great family meal at home – kids love it!
- 2 Tablespoons Olive Oil
- 1 whole Medium Onion, Chopped
- 1 pound Ground Beef
- 2 Tablespoons Worcestershire Sauce
- ¼ cups Ketchup
- ¼ cups Real Bacon Bits
- Salt And Pepper, to taste
- 2 teaspoons Garlic Powder
- 2 teaspoons Onion Powder
- 4 whole Large Flour Tortillas
- 2 cups Grated Sharp Cheddar Cheese
- 1 tomato, chopped
- 1 bell pepper, chopped
- Vegetable Oil For Brushing
- Red Crushed Pepper Flakes For Sprinkling
- In a large skillet on medium high heat, heat the olive oil. Add the onions and allow them to cook for about 5-7 minutes until they become translucent. Add the beef and break it up with a wooden spoon or chopper. Cook the beef and onions together for about 10 minutes or until the beef is thoroughly cooked.
- Preheat your oven to 350 F.
- Once the beef is cooked add the Worcestershire sauce, ketchup, bacon bits, salt and pepper, garlic powder and onion powder and stir until all is incorporated. Allow the mixture to simmer on low heat for 5-7 minutes.
- On a large baking sheet, lay out 2 tortillas. Take half of the burger mixture and spread it evenly on each tortilla. Top it with as much cheese as you like and add the chopped tomatoes and peppers. Put the other half on top of the burger mixture. Brush the top with oil and sprinkle with crushed red pepper flakes.
- Bake for 10-15 minutes until the tortilla shell becomes nice and crisp and the cheese is bubbly. Remove it from the oven and place pan on a rack. Let quesadillas sit for about 5 minutes to cool down then use a really sharp knife or pizza cutter and cut into triangles. You should get 4 large pieces out of both of them.
- I had extra tomatoes and peppers in my garden so I chopped them up and added them. Would be easy to add what you have laying around. Great to take out to the harvest crew or for a dinner in with the family. You might want to keep the red peppers off of one tortilla for young kids. Easy to double to make more servings!
Recipe provided by: CommonGround is a national movement of farm women who want to share information about farming and the food we grow. Consumers in the cities and suburbs are more disconnected from farm life than ever before, and that disconnect has led to misconceptions about modern farming and the people behind it. We’re a group of Nebraska farm women working to help dispel myths and built trust in farm families again. We want to answer questions and share facts as well as our personal stories of farm life. Please join us in finding our CommonGround.
For more information about the national CommonGround program, please visit http://www.findourcommonground.com