Golden quesadillas filled with seasoned beef, cheese, and veggies, baked easily on a sheet pan.
# What You 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 ounce 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 thawed frozen corn
10 - 1 can (15 ounces) 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
→ Optional Serving
15 - Salsa
16 - Sour cream
17 - Fresh cilantro, chopped
18 - Lime wedges
# Steps:
01 - Preheat the oven to 425°F. Line a large rimmed sheet pan approximately 18 by 13 inches with parchment paper or apply a light grease coating.
02 - Heat a large skillet over medium heat and cook the ground beef until browned, about 5 minutes. Drain any excess fat if necessary.
03 - Add the diced onion, minced garlic, and red bell pepper to the skillet. Sauté for 3 to 4 minutes until softened.
04 - Incorporate the taco seasoning and water into the skillet. Simmer for 2 to 3 minutes until the mixture thickens, then remove from heat.
05 - Stir in thawed corn, drained black beans, and sliced green onions until evenly mixed.
06 - Position six tortillas overlapping around the edges of the prepared sheet pan so that their edges hang over and the centers overlap, covering the base. Place one tortilla in the center to fill any gaps.
07 - Evenly distribute the beef and vegetable mixture over the tortilla base. Sprinkle shredded cheddar and Monterey Jack cheese on top.
08 - Fold the overhanging tortilla edges toward the center covering the filling. Place the remaining tortilla in the center as needed to seal the quesadillas.
09 - Brush the top layer with olive oil or lightly spray with cooking spray.
10 - Place a second sheet pan on top to weigh down the quesadillas and bake for 15 minutes. Remove the top pan and bake an additional 5 minutes until the quesadillas are golden and crisp.
11 - Allow the quesadillas to cool for 5 minutes before slicing into squares. Serve with salsa, sour cream, chopped cilantro, and lime wedges as desired.
