These sheet pan beef quesadillas make enough to feed 8 or more! And it's so simple to whip up quickly. A real crowd pleaser! #TexasHomesteader
Preheat oven to 425℉.
In a large skillet, brown ground meat, onion, and bell pepper until meat is no longer pink (about 5 minutes). Drain and return to pan.
Add salsa & taco seasoning and stir to blend. Then add 1 can drained & rinsed black beans & 1 drained can of corn. Allow mixture to simmer and thicken about 5 minutes while you prepare the sheet pan with tortillas.
Lightly spray the inside surface of one rimmed sheet pan with non-stick cooking spray. (I prefer to brush with melted butter)
Layer tortillas by placing 2 large tortillas on each long side of the pan and a tortilla on each short side end of the pan so that half of each tortilla hangs off the pan and the edges of the pan are completely covered. Place another tortilla in the center of the pan so that the baking sheet is completely lined with tortillas.
Top tortilla base with ground beef mixture spread evenly to the edges of the pan. Sprinkle cheese over the top of the meat mixture.
Place the final tortilla in the center top of the filling, then fold all other tortillas back over the filling, completely covering all the filling.
Spray top of tortillas with non-stick cooking spray. (I prefer to brush with melted butter)
Place a second baking sheet on top of quesadilla to hold the tortillas down.
Cook in preheated oven for 10 minutes. Then remove top baking sheet and continue to cook for another 10-15 minutes or until top is golden and crispy
Bring quesadilla out of the oven and allow to cool for several minutes before cutting into serving sizes. Serve hot.
NOTE: Spread filling on top of tortillas all the way to the pan's rim before folding tortillas over the top - this keeps the quesadilla filling from being too thick to easily cut & serve.