It's not rocket science, it's just Beef Quesadillas.

The weeks after a major holiday also equals a whole lot of me sitting on my ass, not wanting to do anything. It also means lots of dinners made in either one pan, a crock pot or a casserole dish, and is both super cheap and super easy.

This is for one of those nights.

Quesadilla Night.

A few Christmases ago, my brother got me some fancy cliche of a Quesadilla maker. It was round, yellow and covered in cactuses (cacti?). It was an odd gift, being as I never had been much of a quesadilla maker in the past. So, I ripped it open and got mexi-busy. The machine, while doing what is supposed to do, smooshing tortillas together in quesadilla form and imprinting fun little Mexican shaped clip art on the shell, was a complete mess. What should have been a 10 minute meal turned into 3 hours of me picking burnt cheese out of tiny metal crevices.

Nothing should be that hard, so I will share with you my non quesadilla maker version of making quesadillas, so you can enjoy them quickly and not want to shoot yourself in the face come clean up time.

So here are my super easy quesadillas, and while I made these with ground beef, I also recommend doing a version with steak, smoked bacon, swiss cheese and portabella mushrooms, chicken fajita, or even shrimp with red bell peppers and garlic, all very yummy.

Ground Beef Quesadillas (makes 3 12 inch round Quesadillas)

1 lb ground beef

6 12 inch flour tortillas

Sharp Cheddar Cheese

Diced Tomatoes

Shredded Lettuce

Sour Cream

1/2 cup BBQ Sauce (I use Sweet Baby Rays, it's sweet and tangy)

Chili powder

Non stick cooking spray

1. Brown and drain the ground beef.

2. Sprinkle beef with a liberal amount of Chili powder, and add the BBQ sauce. Stir to coat and mix. Set aside.

3. Heat a large flat pan over medium high heat, spray with cooking spray.

4. Lay one tortilla in the heated pan, sprinkle with cheese, a layer of meat, and then more cheese.

5. Cover with another tortilla and then place a heavy bottom cast iron pan over top of the shell to press the tortillas together.

6. Cook until bottom tortilla is browned, about 2 minutes.

7. Remove heavy top pan, place a large plate on top of the top tortilla, flip over the pan so the plate and tortilla are both in your hand, and then slide the quesadilla back into the pan, unbrowned side down, and repeat the heavy pan smooshing process for another two minutes.

8. Once it's browned, remove from the pan, let sit 1-2 minutes, then slice into quarters, and top with sour cream, lettuce, and tomatoes.