Made by Rachel

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High-Protein Baked Beef Quesadillas

Taco-seasoned beef, golden onions, and melted cheese fill this crisp sheet pan quesadilla. Bake it as one large parcel, then slice into portions for an easy dinner to share.

Ingredients:

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1x

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•   tortillas
•   ground beef (replace with steak bites if making the steak variation)
•   taco seasoning (replace with salt, pepper, garlic, and a little butter if making the steak variation)
•   1 large onion (thinly sliced)
•   1 tbsp butter (for the onion)
•   shredded Mexican cheese blend (use cheddar if making the steak variation)
•   oil spray
•   splash water
•   sour cream (or nonfat Greek yogurt, optional, for serving)
•   salsa (optional, for serving)
•   guacamole (optional, for serving)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Preheat the oven to 420°F. Line a sheet pan with foil and coat it with oil spray.
2. Arrange the tortillas across the pan, overlapping so the base is covered. Leave enough tortilla hanging over the sides to fold over the filling later.
3. Brown the ground beef in a skillet, breaking it into crumbles, and season with taco seasoning. Cook fully, then set aside.
4. Melt the butter in a skillet over medium heat and add the sliced onion. Cook gently, stirring every few minutes, until soft and golden, about 10–15 minutes or longer as needed. Lower the heat and add a splash of water if the onion sticks or browns too quickly.
5. Layer a thin scattering of Mexican cheese blend over the tortillas, followed by the cooked beef and onions, then a thicker layer of cheese.
6. Fold the overhanging tortillas over the filling. Coat the top with oil spray, cover with foil, and place a second oven-safe sheet pan on top to press the quesadilla flat.
7. Bake for 10 minutes. Carefully remove the upper pan and top foil, then bake uncovered for another 10 minutes.
8. Let rest for 5–10 minutes, then slice and serve with optional sour cream or nonfat Greek yogurt, salsa, and guacamole.

Steak variation: Use cooked steak bites seasoned with salt, pepper, garlic, and a little butter instead of taco-seasoned ground beef. Swap the Mexican cheese blend for cheddar.