Sheet-Pan Ground Beef Quesadilla

Preheat the oven to 220°C. Grease a 25 x 35 cm baking dish.

Finely chop the onion and garlic. Cut the red bell pepper into small cubes.

Heat some olive oil in a pan and sauté the onion until translucent. Add the garlic, and once it becomes fragrant, add the ground beef. Cook for 5 minutes, stirring, until the meat is browned.

Add the diced red bell pepper and cook for 1 minute. Stir in the ground cumin, dried oregano, and paprika.

Mix in the 2 tablespoons tomato paste, then pour in the 2 dl water or stock. Stir well and simmer for 10 minutes.

Stir in the 100 g corn and, if using, the 1 tablespoon chopped fresh coriander. Season with salt and ground pepper to taste, then remove the pan from the heat.

Arrange the 8 large tortillas in the prepared baking dish so they overlap and a substantial portion hangs over the edges.

Spread the beef filling over the tortillas and sprinkle the 300 g grated cheese evenly on top.

Fold the overhanging tortilla edges toward the center so the filling is completely covered. Brush the top with olive oil and weigh it down with a smaller baking dish or a plate.

Bake for 20 minutes. Remove the smaller baking dish or plate, then bake for another 5 minutes.

Let the quesadilla rest for 5 minutes after baking. Cut it into pieces and serve with sour cream or another dip of your choice.