Golden quesadillas filled with seasoned beef, cheese, and vibrant vegetables, baked easily 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
# Method:
01 - Preheat the 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 if necessary.
03 - Add diced onion, minced garlic, and red bell pepper to the skillet with the beef. 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 - Add thawed corn, black beans, and sliced green onions to the skillet. Mix thoroughly to combine.
06 - Place six tortillas overlapping around the edges of the prepared sheet pan with half of each tortilla hanging over the edge and centers overlapping to cover the base. Place one tortilla in the center to cover any 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 inward toward the center to cover the filling. Place the last tortilla in the center to seal if needed.
09 - Brush the top tortilla with olive oil or lightly spray with cooking spray. Place a second sheet pan on top to weigh down the quesadillas.
10 - Bake in the preheated oven for 15 minutes. Remove the top sheet pan and bake for an additional 5 minutes until the quesadillas are golden and crisp.
11 - Allow the quesadillas to cool for 5 minutes before cutting into squares. Serve with salsa, sour cream, chopped cilantro, and lime wedges as desired.
