Cowboy Quesadillas

My dear husband was gone to a conference last week, and so I filled our menu with all kinds of food I would normally need to avoid while he's here (foods including onions, tomatoes...which practically exclude all forms of Mexican food altogether).  I typically find ways to compromise with our meals and have become very skilled at the use of onion powder in our dishes.  But I have to say I was excited about the chance to cook with the "real ingredients".

These cowboy quesadillas had enough substance to serve as a main dish, and tasted delicious when paired with a side of tortilla chips and guacamole.
Recipe:
3/4 Lb ground beef
1 clove minced garlic
1 sm onion, chopped
1 Tbsp chili powder
1 tsp cumin
1/2 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1 can refried beans
shredded mexican cheese (or mozzarella as pictured here)
1/2 C salsa
9 inch tortillas (4)
opt toppings:
olives
green onions
tomatoes
sour cream (dipping)
guacamole (dipping)

Brown the beef with the garlic and onion in a skillet over medium heat.  Drain grease.  Add chili powder, cumin, paprika, salt and pepper.

Grease two pie pans and place one tortilla in each.  Spread refried beans over the tortilla, cover with ground beef and top with another tortilla.  Bake at 350 for about 8 minutes.

Remove quesadillas from oven.  Top with shredded cheese, salsa, and any optional toppings.  Return to oven and bake for another 5-7 minutes until cheese is melted.

Cut each cowboy quesadilla into 4 pieces and serve warm.