Crispy, golden quesadillas filled with seasoned beef, cheeses, and vegetables baked on a sheet pan.
# What You'll Need:
→ 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 packet (1 ounce) taco seasoning
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-ounce) can black beans, drained and rinsed
11 - 2 green onions, sliced
→ Assembly
12 - 8 large flour tortillas (10-inch)
13 - 2 tablespoons olive oil
14 - Cooking spray
→ Serving (Optional)
15 - Salsa
16 - Sour cream
17 - Fresh cilantro, chopped
18 - Lime wedges
# Cooking Steps:
01 - Preheat the oven to 425°F. Line a large rimmed sheet pan (18x13 inches) with parchment paper or grease lightly.
02 - In a large skillet over medium heat, brown the ground beef for about 5 minutes. Drain excess fat.
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 the mixture thickens. Remove from heat.
05 - Mix in thawed corn, black beans, and sliced green onions.
06 - Place 6 tortillas overlapping around the pan edges with halves hanging over, centers overlapping to cover the base. Place one tortilla in the center to fill gaps.
07 - Spread the beef and vegetable filling evenly over the tortillas. Sprinkle shredded cheddar and Monterey Jack cheeses on top.
08 - Fold the overhanging tortilla edges toward the center, covering the filling. Add the last tortilla in the center if necessary to seal.
09 - Brush the top with olive oil or spray lightly with cooking spray. Place a second sheet pan on top to weigh down.
10 - Bake for 15 minutes, remove the top pan, then bake an additional 5 minutes until golden brown and crisp.
11 - Allow to cool for 5 minutes before slicing into squares. Serve with salsa, sour cream, fresh cilantro, and lime wedges as desired.