By Teri Cayton
The Parsons Advocate
Happy Memorial Day everyone, hope you have a great “first holiday” of the year. I hope you take some time out of your weekend to remember all those whom we have lost and to pay respect to all our veterans both living and deceased. Some have paid the ultimate sacrifice and some are still living with the traumatic experiences they endured. Momma Said, “Land of the free and home of the brave is more than just a slogan or saying to some it means everything.”
We are where we are today because of all the sacrifice that has gone on before. All the brave men and women who have selflessly laid done their lives so we can remain a free and great country. Today’s youth are not taught about past wars like I was and they don’t understand what happened during the draft when young men did not have a choice to enter the military. Today we have a select few who are willing to join to protect all of us and the young people do not understand what that takes. They abuse the privileges that those people bring to them.
They have never been rounded up and placed in camps with no food or shelter. They think if they don’t have cell service that is a crime. They don’t have to worry where their next meal is coming from or lived through a great depression. If worse comes to worse they will not be able to take care of themselves because they have never had to really suffer through anything.
Don’t get me wrong, I know there are children and young people even senior citizens that are suffering. But that is mostly due to the greed of others and abuse by parents or guardians. These people are not disposable but some think they can take advantage of them for a profit because they have money or they think they are above the law. Momma Said, “What goes around comes around and eventually these people will pay for what they do to others.” Just remember to treat people as you would have them treat you. Kindness doesn’t cost anything so give it away as much as you can.
Ground Beef Quesadillas
INGREDIENTS
- 2 tablespoons olive oil, divided
- 1 pound ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 medium red bell pepper, diced (optional)
- 1 small jalapeño, seeded and finely diced (optional)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 tablespoons tomato paste
- 1⁄4 cup beef broth or water
- 8 large flour tortillas (7-inch diameter)
- 3 cups shredded cheese (Mexican blend, cheddar, or Monterey Jack)
- Salsa, guacamole, sour cream, etc., for serving
INSTRUCTIONS
- Warm 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and onion and cook until the meat is browned, breaking it up with a spoon.
- Add the garlic, bell pepper, and jalapeño to the skillet. Sauté for 3-4 minutes until softened. Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
- Stir in the tomato paste and beef broth and simmer for 3-5 minutes until the mixture thickens and most of the liquid has cooked off. Remove from the pot from the heat.
- Lay the tortillas flat on a clean surface. Sprinkle a layer of shredded cheese over half of each tortilla. Spread a layer of ground beef mixture evenly over the cheese. Sprinkle another layer of shredded cheese on top of the ground beef.
- Fold the tortillas in half to create a half-moon shape. Repeat with remaining tortillas, filling, and cheese.
- Wipe the skillet with a paper towel and return to medium heat. Add the remaining oil and cook two quesadillas at a time (if they fit). Cook for 2-3 minutes, until the cheese melts and the bottom turns golden. Carefully flip and cook for another 1-2 minutes.
- If needed, keep cooked quesadillas in a warm oven (200°F) until all the tortillas are cooked.
- Let the quesadillas rest for 2-3 minutes before slicing and serving hot.
