Beef quesadilla tacos with avocado salad

Meat sauce: in a skillet, cook the finely chopped onion in a little oil over medium heat until soft and golden, about eight minutes.

Add the grated garlic and warm through until it melts into the onions.

Add the ground beef and cook over medium heat until most of the pinkness goes.

Season with salt, black pepper, sweet paprika, crushed red pepper flakes to taste, cumin, coriander, dried thyme and a few splashes of Worcestershire sauce. Mix and cook over medium to medium-high heat, stirring, until fully cooked, about 10 to 15 minutes.

Salad: mix chopped half onion, bell pepper, grape tomatoes and avocado with lemon juice, a little olive oil and salt; add finely chopped cilantro (or parsley).

Variation: add a seeded, chopped spicy chili such as serrano or jalapeno to the salad.

Lay corn tortillas on a cutting board, sprinkle with shredded cheese, top with the beef, a little more cheese and another tortilla; press down so it sticks together.

Heat a cast iron skillet over medium heat with a tiny bit of olive oil (or brush the tortillas with oil instead). Cook three to four minutes per side until crispy, or just until the cheese melts for softer ones.

Cut into quarters to scoop up the salad like chips, or fold in half with salad inside like a taco; serve with a sauce such as shawarma sauce or sour cream.

Variation: for a crowd, assemble in baking pans, brush generously with olive oil or melted butter, and bake in a preheated 350 degree oven until crispy on both sides and the cheese is melted.