Baked quesadillas with beef, cheese, and veggies offer a crispy shell, hearty flavor, and quick clean-up.
# Components:
→ Beef Filling
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
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 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
→ Serving Options
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 (18x13 inches) with parchment paper or lightly grease.
02 - Cook ground beef in a large skillet over medium heat until fully browned, about 5 minutes. Drain excess fat as needed.
03 - Add diced onion, minced garlic, and diced red bell pepper. Cook for 3 to 4 minutes, stirring, until vegetables are 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, rinsed black beans, and sliced green onions to the skillet. Gently combine with the beef mixture.
06 - Lay 6 tortillas, overlapping around the edges of the sheet pan, so half the tortilla extends over and the centers overlap, covering the entire base. Place 1 tortilla in the center to fill gaps.
07 - Evenly distribute the beef and vegetable mixture over the arranged tortillas. Sprinkle shredded cheddar and Monterey Jack cheese evenly over the filling.
08 - Fold the overhanging tortilla edges towards the center, enclosing the filling. Place the final tortilla in the center to seal if necessary.
09 - Brush the folded tortillas with olive oil or spray lightly with cooking spray for crispness.
10 - Press another sheet pan on top of the quesadillas to weigh them down. Bake for 15 minutes. Remove the top pan and bake for an additional 5 minutes until golden and crisp.
11 - Let stand for 5 minutes before cutting into squares. Serve with salsa, sour cream, cilantro, and lime wedges as desired.
