Crispy quesadillas loaded with beef, cheese, and veggies, baked on a sheet pan for a simple, hearty dinner.
# Ingredient List:
→ Beef Mixture
01 - 1 lb ground beef
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 oz taco seasoning packet
06 - 1/3 cup water
→ Cheese and Vegetables
07 - 2 cups shredded cheddar cheese
08 - 1 cup shredded Monterey Jack cheese
09 - 1 cup frozen corn, thawed
10 - 1 (15 oz) can black beans, drained and rinsed
11 - 2 green onions, sliced
→ Assembly
12 - 8 large flour tortillas (10-inch)
13 - 2 tbsp olive oil
14 - Cooking spray
→ Serving (Optional)
15 - Salsa
16 - Sour cream
17 - Fresh cilantro, chopped
18 - Lime wedges
# Directions:
01 - Preheat oven to 425°F. Line a large rimmed sheet pan (approximately 18x13 inches) with parchment paper or lightly grease it.
02 - In a large skillet over medium heat, cook ground beef until browned, about 5 minutes. Drain excess fat as needed.
03 - Add diced onion, minced garlic, and red bell pepper to the skillet. Cook for 3 to 4 minutes until softened.
04 - Stir in taco seasoning and water. Simmer for 2 to 3 minutes until mixture thickens. Remove from heat.
05 - Mix in thawed corn, rinsed black beans, and sliced green onions until evenly combined.
06 - Place 6 tortillas overlapping around the edges of the prepared sheet pan so their edges hang over and centers overlap, covering the base. Position 1 tortilla in the center to close gaps.
07 - Evenly spread the beef and vegetable mixture over the tortillas. Sprinkle shredded cheddar and Monterey Jack cheeses on top.
08 - Fold the overhanging tortilla edges toward the center to enclose the filling. Use the remaining tortilla to cover the top, sealing the contents.
09 - Brush the top layer with olive oil or lightly coat with cooking spray.
10 - Place a second sheet pan on top to weigh down the quesadillas and bake for 15 minutes.
11 - Remove the top sheet pan and bake for an additional 5 minutes until the tortillas are golden and crisp.
12 - Allow to cool for 5 minutes before cutting into squares. Serve optionally with salsa, sour cream, chopped cilantro, and lime wedges.
