To a medium bowl, add ground meat and taco seasoning. Mix seasoning into meat with your hands until well-combined.

Heat a large skillet over medium-high heat. Add lard to pan and swirl to coat the pan.

Add seasoned meat to pan and spread out in a thin layer. Cook for 2-3 minutes or until browned on the bottom. Flip and break the meat up into small pieces.

Add diced peppers, diced onions, and minced garlic to pan. Stir to combine. Cook for 2-3 minutes or until vegetables start to soften.

Add in tomato paste and stock. Stir to combine. Simmer until liquid is mostly absorbed into the meat mixture, about 3-4 minutes. Remove from heat.

To a cold griddle, add half of the tortillas. You may have to work in batches depending on the size of your griddle. Top each tortilla with ¼ cup cheese.

Spread ⅓ cup meat mixture on top of cheese. Top with ½ tsp cilantro and ¼ cup cheese. Place remaining tortillas on top.

Heat griddle on medium heat. Cook for 5 minutes or until bottom is golden brown and cheese is melting.

Flip quesadillas and cook an additional 2 minutes.

Remove from heat and let sit for 1-2 minutes before cutting.

Cut quesadillas into quarters and serve with guacamole, sour cream, salsa, or your desired dipping sauces. Enjoy!