Cheesy Beef Quesadilla Bake
A hearty and cheesy quesadilla bake filled with seasoned ground beef, black beans, and melty cheese, perfect for family dinners.
Ingredients
Main Ingredients
- 1.5 tablespoons olive oil
- 1 count bell pepper seeded and diced
- 1 small yellow onion diced
- 1 pound ground beef
- 1 teaspoon minced garlic
- 1.5 teaspoons chili powder
- 1.5 teaspoons cumin
- 1.5 teaspoons smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 15 ounces black beans drained and rinsed
- 2.25 ounces sliced black olives drained and rinsed
- 0.5 cup salsa your favorite type
- 8 large flour tortillas burrito size
- 3 cups Colby and Monterey jack cheese shredded
- 2 count green onions sliced thin
- Sour cream to top quesadillas (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Grab two 18x13-inch sheet pans. Lightly spray one of them with nonstick cooking spray to prevent sticking.
- In a large skillet over medium heat, add the olive oil, diced bell pepper, and diced yellow onion. Sauté for about 5 minutes, stirring often until the vegetables are softened.
- Add the ground beef and minced garlic to the skillet. Cook until the beef is fully browned, then drain any excess fat.
- Return the meat mixture to the skillet. Stir in the chili powder, cumin, smoked paprika, kosher salt, black pepper, black beans, black olives, and salsa. Mix well after adding each ingredient to ensure everything is combined.
- Arrange 6 of the flour tortillas around the edges of the lightly sprayed sheet pan, overlapping them and letting them hang halfway over the edge, leaving a gap in the center. Place 1 tortilla in the center of the pan. Evenly spread the meat mixture over the tortillas. Sprinkle the shredded cheese on top of the meat mixture, then add the sliced green onions. Place the final tortilla over the top center of the mixture.
- Carefully fold the tortillas from either side of the sheet pan towards the middle, covering the filling completely.
- Place the second sheet pan on top of the folded tortillas to keep them secure during baking. Bake for 20 minutes.
- Remove the top sheet pan and bake for an additional 5 minutes to crisp up the top.
- Once baked, remove from the oven and let the quesadilla bake cool slightly before cutting into servings. Serve with sour cream if desired.
Notes
For a spicier kick, consider adding jalapeños to the meat mixture. You can also use different types of cheese based on your preference.