In a large skillet over medium-high heat, brown 1 pound ground beef until fully cooked and no longer pink. Drain any excess grease and return the beef to the skillet.

Stir in 1 teaspoon minced garlic and cook for 1 minute, until fragrant.

Add 1 can (8 oz) tomato sauce, 1 teaspoon onion powder, ½ teaspoon cumin, 1 teaspoon chili powder, ½ teaspoon salt, and ½ teaspoon black pepper. Stir well to combine and cook for 2–3 minutes over medium-high heat. Remove from heat and set aside.

Heat a separate skillet over medium-high heat.

Place 1 burrito-size tortilla in the skillet. Add one-fourth of the beef mixture to half of the tortilla and top with 1 cup shredded Colby Jack cheese.

Fold the tortilla in half and cook for 2–3 minutes, until the bottom is golden brown.

Carefully flip and cook for an additional 2–3 minutes, until the other side is golden brown and the cheese is melted.

Transfer to a plate and repeat with the remaining tortillas, beef mixture, and cheese to make 3 more quesadillas.

Slice each quesadilla into 4 pieces, serve warm, and enjoy!