# Components:
→ Beef Mixture
01 - 1 lb ground beef
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 packet (1 oz) 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 oz) black beans, drained and rinsed
11 - 2 green onions, sliced
→ Assembly
12 - 8 large flour tortillas (10-inch)
13 - 2 tbsp olive oil
14 - Cooking spray
→ Optional Serving
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 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. 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 - Mix frozen corn, drained black beans, and sliced green onions into the beef mixture until combined.
06 - Arrange 6 tortillas overlapping around the edges of the pan, letting half of each hang over the edge with centers overlapping to cover the base. Place 1 tortilla in the center to fill gaps.
07 - Spread the beef and vegetable mixture evenly over the arranged tortillas. Sprinkle shredded cheddar and Monterey Jack cheese on top.
08 - Fold the overhanging tortilla edges toward the center to cover the filling. Add the final tortilla in the center if needed to seal the edges.
09 - Brush the top layer with olive oil or lightly spray with cooking spray.
10 - Place another sheet pan on top to press down the quesadillas. Bake for 15 minutes, remove the top pan, and bake an additional 5 minutes until golden and crisp.
11 - Let the quesadillas cool for 5 minutes before slicing into squares. Serve with salsa, sour cream, cilantro, and lime wedges as desired.
