These High Protein Crispy Dipping Tacos are changing my life.

Ingredients

• 250 g Beef Broth (store‑bought, low‑sodium)
• 1 tsp Smoked Paprika (adds smoky depth)
• 1/2 tsp Ground Coriander (bright, citrusy note)
• 1 tbsp Ancho Margarita Hot Sauce (fruity chili forward sauce; chipotle adobo works too)
• 1/2 tsp Salt (adjust to taste)
• 1/4 tsp Monosodium Glutamate (MSG) (umami boost, optional)
• 1 tbsp Lime Juice (freshly squeezed from about 1/4 lime)
• 30 g White Onion (finely diced for garnish)
• 15 g Fresh Cilantro (finely chopped, added just before serving)
• 300 g Ground Beef (93/7 lean) (extra‑lean, high protein)
• 2 tbsp Store‑Bought Taco Seasoning (divided into two additions)
• 1 tsp Chipotle in Adobo Sauce (adds smoky heat; optional extra)
• 60 ml Beef Broth (extra for beef) (added gradually to keep beef juicy)
• 60 g Kraft Jack Cheese (shredded) (mild meltable cheese; any good melting cheese works)
• 3 pieces Corn Tortillas (small, 6‑inch diameter; gluten‑free)
• 1 spray Cooking Oil Spray (light coating for crisping)

Instructions

1. Prepare Spicy Dipping Broth – Level 1 (Aroma)

   Pour 250 g beef broth into a jar or bowl. Stir in 1 tsp smoked paprika, 1/2 tsp ground coriander, and 1 tbsp ancho margarita hot sauce (or chipotle adobo).

   Time: PT3M

2. Add Level 2 (Taste) to Broth

   Mix in 1/2 tsp salt, 1/4 tsp MSG, and 1 tbsp fresh lime juice. Stir well.

   Time: PT1M

3. Finish Broth with Freshness (Level 3)

   Finely dice 30 g white onion and 15 g cilantro. Set aside to add just before serving.

   Time: PT2M

4. Heat Pan for Beef

   Place a cast‑iron skillet over high heat until it’s smoking hot.

   Time: PT1M

   Temperature: 450°F

5. Smash and Sear Ground Beef

   Add 300 g 93/7 lean ground beef to the pan. Press it flat with a spatula to form an even layer. Let it sit untouched for 3‑4 minutes until a deep brown crust forms.

   Time: PT4M

   Temperature: 450°F

6. First Seasoning Layer

   Sprinkle half of the taco seasoning (1 tbsp) and 1 tsp chipotle in adobo over the seared beef. Flip the meat and break it up slightly with the spatula.

   Time: PT1M

   Temperature: 450°F

7. Create Pebbly Texture

   Use a mini potato masher to crush the beef into small, pebble‑like pieces, increasing surface area.

   Time: PT1M

   Temperature: 450°F

8. Add Broth and Second Seasoning Layer

   Gradually drizzle 60 ml beef broth over the beef while stirring, then add the remaining 1 tbsp taco seasoning. Taste and adjust salt if needed. Continue until the beef is juicy but not soggy.

   Time: PT2M

   Temperature: 450°F

9. Assemble Crispy Cheese Quesadillas

   Heat a griddle or second skillet over medium‑high heat. Lightly spray with cooking oil. Place a corn tortilla, sprinkle 20 g shredded Jack cheese over the surface, then add about 50 g of the seasoned beef. Fold the tortilla in half and press gently. Cook 1‑2 minutes per side until the tortilla is golden and the cheese is fully melted and slightly lacy at the edges.

   Time: PT4M

   Temperature: 350°F

10. Plate and Serve

    Transfer the crispy quesadillas to a plate. Top the spicy broth with the reserved diced onion and cilantro. Serve the broth alongside the tacos for dipping.

    Time: PT1M

Nutrition Facts

Calories

717

Protein

65 g

Carbohydrates

30 g

Fat

30 g

Fiber

5 g