Sheet Pan Quesadillas

Prepare the Taco Meat: In a skillet over medium heat, cook the ground beef until no longer pink. Drain excess fat if necessary. Sprinkle in the taco seasoning along with the amount of water specified on the packet. Stir and cook until the water is absorbed and the meat is saucy.

Prepare the Sheet Pan: Lightly brush a 13x9-inch rimmed sheet pan with 1 tablespoon of olive oil or spray with nonstick cooking spray.

Assemble the Tortilla Base: Arrange 6 tortillas around the edges of the pan so that half of each tortilla overhangs the rim (2 tortillas on each long side and 1 on each shorter side).

Place an additional tortilla in the center to cover the bottom of the pan completely.

Add the Filling: Spread the prepared taco meat evenly over the tortillas. Sprinkle shredded cheese evenly on top of the meat.

Place one tortilla in the center on top of the meat and cheese. Fold the overhanging tortillas toward the center to cover the filling completely.

Lightly brush the remaining 1 tablespoon of olive oil over the top layer of tortillas. Place another sheet pan on top of the tortillas to weigh them down.

Bake in the preheated oven for 10 minutes. Remove the top sheet pan and bake for an additional 5 minutes, or until the top is golden and crisp.

Let the quesadilla rest for 5-10 minutes before slicing into squares.

Add your favorite toppings, such as sour cream, salsa, guacamole, or diced tomatoes, and enjoy!