Batch-Prepped Beef and Cheddar Mini Quesadillas

Place a large skillet over medium-high heat and add 13 oz of raw lean ground beef.

Use a spatula to break the beef into small crumbles and cook for 6-8 minutes until the meat is completely browned and no pink remains.

Stir in 1 tsp chili powder, 1/2 tsp ground cumin, and 1/2 tsp garlic powder along with a pinch of salt and pepper; cook for 1 more minute to toast the spices.

Remove the skillet from the heat and carefully drain any excess liquid or fat from the pan.

Lay 5 small flour tortillas flat on a clean work surface.

Evenly distribute the seasoned beef onto one half of each tortilla (approximately 1/2 cup of beef per tortilla).

Sprinkle about 1.5 tablespoons of the shredded reduced-fat cheddar cheese over the beef on each tortilla.

Fold each tortilla in half over the filling to create a semi-circle shape.

Wipe out the beef skillet and return it to medium heat with 1 tsp of vegetable oil.

Place the quesadillas in the skillet (work in batches if needed) and sear for 2 minutes per side until the tortillas are golden brown and the 1/2 cup of cheese is fully melted.

Remove from the pan and let them cool for 5 minutes before placing in airtight containers for storage.