Golden quesadillas baked with seasoned beef, cheese, and vibrant vegetables for an easy, flavorful meal.
# 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 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
# Method:
01 - Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment paper or lightly grease it.
02 - In a large skillet over medium heat, cook the ground beef until browned, about 5 minutes. Drain excess fat if necessary.
03 - Add diced onion, minced garlic, and diced 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, then remove from heat.
05 - Add thawed corn, drained black beans, and sliced green onions to the skillet. Mix well to combine.
06 - Place six tortillas overlapping around the edges of the prepared sheet pan, allowing half of each tortilla to hang over the edge; overlap centers to cover the base completely. Place one tortilla in the center to cover gaps.
07 - Evenly spread the beef and vegetable mixture over the tortillas, then sprinkle shredded cheddar and Monterey Jack cheese on top.
08 - Fold the overhanging tortilla edges toward the center to cover the filling. Place the final tortilla in the center to seal if needed.
09 - Brush the top with olive oil or spray lightly with cooking spray.
10 - Place another 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 golden 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.
