Picadillo Ground Beef Quesadillas

Prepare the Potatoes: Place diced potato in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, approximately 8 to 10 minutes. Drain thoroughly.

Sauté the Potatoes: Heat vegetable oil in a large skillet over medium heat. Add the cooked potato and brown on all sides until golden, about 3 minutes. Remove from the skillet and set aside.

Cook the Beef: Add ground beef to the same skillet; cook and stir, breaking it apart, until browned and no longer pink, about 4 to 5 minutes. Drain any excess fat from the pan.

Sauté Aromatics: Stir in diced red bell pepper, diced onion, and minced garlic into the skillet with the beef. Cook until the vegetables soften, around 3 to 4 minutes.

Simmer the Picadillo: Stir in tomato sauce, water, olive brine, ground cumin, dried oregano, salt, and pepper until well combined. Add sliced olives, raisins, and the reserved sautéed potatoes. Stir well to incorporate all ingredients. Reduce heat to low and simmer the picadillo for 8 minutes, stirring occasionally, allowing the flavors to meld.

Warm Tortillas: Heat a nonstick skillet over medium heat and lightly spray with cooking spray. Place a tortilla in the hot skillet and cook until lightly browned and pliable, about 1 to 2 minutes per side.

Assemble Quesadillas: Spread about 1/4 cup of the hot picadillo evenly over one half of the warm tortilla. Sprinkle generously with shredded Mexican cheese blend. Fold the tortilla in half, pressing down gently with a spatula to seal.

Cook Quesadillas: Continue cooking the quesadilla in the skillet until the cheese is fully melted and the tortilla is golden brown and crispy, approximately 1 more minute per side. Repeat steps to cook the remaining quesadillas.

Serve: Cut each quesadilla into 3 triangles and serve immediately. Garnish with your favorite toppings, such as pico de gallo, cilantro, or hot sauce, if desired.