Description
A delicious twist on quesadillas featuring seasoned beef, melted cheese, and colorful vegetables, all baked to crispy perfection.
Ingredients
Scale
- 1 pound ground beef
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 ounce taco seasoning
- ⅓ cup water
- 1 cup corn, thawed
- 1 (15-ounce) can black beans, drained and rinsed
- 2 green onions, sliced
- 6 large flour tortillas (10-inch)
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 425°F (220°C) and prepare a large rimmed sheet pan with parchment paper or cooking spray.
- In a skillet, cook the ground beef over medium heat for about 5 minutes until browned. Drain excess fat.
- Add the diced onion, minced garlic, and diced bell pepper; sauté for 3-4 minutes until softened.
- Stir in taco seasoning and water; simmer for 2-3 minutes until thickened. Remove from heat and mix in corn, black beans, and green onions.
- Arrange tortillas on the sheet pan, overlapping edges. Spread the beef mixture, then top with cheddar and Monterey Jack cheeses.
- Fold over the edges of the tortillas and brush the top with olive oil. Weigh down with another pan and bake for 15 minutes.
- Remove the top pan and bake for an additional 5 minutes until golden and crispy. Cool for 5 minutes before slicing into squares.
Notes
Serve with salsa, sour cream, or avocado for an enhanced flavor. Leftovers can be stored in the fridge for up to 3 days or frozen for 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg