Golden quesadillas featuring beef, cheese, and veggies, oven-baked for quick, delicious sharing.
# 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 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 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 (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 (18x13 inches) with parchment paper or lightly grease.
02 - In a large skillet over medium heat, cook ground beef until browned, approximately 5 minutes. Drain excess fat if needed.
03 - Add diced onion, minced garlic, and 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 thickened. Remove from heat.
05 - Add thawed corn, rinsed black beans, and sliced green onions to the skillet. Mix thoroughly to combine.
06 - Layer 6 flour tortillas overlapping around the edges of the prepared sheet pan so half the tortilla hangs over the edge, and the centers overlap, covering the base. Place 1 tortilla in the center to fill any gaps.
07 - Evenly spread the beef and vegetable mixture over the tortillas. Sprinkle cheddar and Monterey Jack cheese over the filling.
08 - Fold the overhanging tortillas edges toward the center to cover the filling. Place the remaining tortilla in the center if needed to fully seal.
09 - Brush the tortilla surface lightly with olive oil or spray with cooking spray for even browning.
10 - Place a second sheet pan on top of the filled tortillas to weigh them down. Bake for 15 minutes. Remove the top pan and continue baking for 5 minutes until golden and crisp.
11 - Let cool for 5 minutes. Slice into squares and serve with salsa, sour cream, cilantro, and lime wedges as desired.
