Golden quesadillas layered with beef, cheese, and veggies, baked on a sheet pan for a simple flavorful meal.
# Components:
→ Beef Mixture
01 - 1 pound ground beef
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 ounce taco seasoning packet
06 - ⅓ 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 can (15 ounces) black beans, drained and rinsed
11 - 2 green onions, sliced
→ Assembly
12 - 8 large flour tortillas (10 inches)
13 - 2 tablespoons 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 18 by 13 inches with parchment paper or grease lightly.
02 - In a large skillet over medium heat, cook ground beef until browned, about five minutes. Drain excess fat as needed.
03 - Add diced onion, minced garlic, and red bell pepper to the skillet. Cook for three to four minutes until vegetables soften.
04 - Stir in taco seasoning and water. Simmer for two to three minutes until mixture thickens, then remove from heat.
05 - Add thawed corn, drained black beans, and sliced green onions to the beef mixture. Stir gently to combine.
06 - Overlap six tortillas around the edges of the prepared sheet pan, letting halves hang over the edge and centers overlap to cover the base. Place one tortilla in the center to fill 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 edges of the tortillas toward the center, covering the filling. Place the final tortilla in the center if needed to seal the edges.
09 - Brush the top with olive oil or spray lightly with cooking spray. Place another sheet pan on top to weigh down the quesadillas.
10 - Bake for 15 minutes, then remove the top pan and continue baking for an additional five minutes until golden and crisp.
11 - Allow to cool for five minutes before slicing into squares. Serve with salsa, sour cream, cilantro, and lime wedges as desired.
