Sheet Pan Beef and Cheese Quesadilla
Ranch Wedge Salad
Beer Recommendation
Corona Extra
Ingredients
- 1 lb ground beef
- 1 (1-oz) envelope taco seasoning mix
- ¼ cup water
- 12 soft taco size flour tortillas
- 1 (8-oz) pkg shredded colby-Jack cheese
- 1 cup shredded Cheddar cheese
- 1 Tbsp olive oil
- 1 (8-oz) carton sour cream
- 1 (1-oz) envelope Ranch dressing mix
- 1 Tbsp lime juice
Instructions
- Preheat oven to 425°F. Cook beef in a large skillet over medium heat until browned and crumbly; drain, and return to skillet. Add seasoning mix and water; cook until mixture is very thick.
- Arrange 8 tortillas around the perimeter of a large greased rimmed baking sheet so that one third to one half of the tortillas are hanging over the edges.
- Place 2 tortillas in the middle of the baking sheet (tortillas will overlap other tortillas). Top with half of cheeses, meat mixture, and remaining cheeses. Fold the outside tortillas over the filling toward the center. (They will not completely cover the filling.) Top with 2 tortillas to completely cover filling.
- Brush top of tortillas with 1 Tbsp oil. Place a second baking sheet on top of tortillas to keep the quesadilla flat while baking. Bake 30 minutes or until golden and crisp. Let cool 5 minutes.
- Meanwhile, stir together sour cream, Ranch mix, and lime juice. Cut quesadilla into 6 large squares or 12 smaller squares. Serve with sour cream mixture.
Side Dish Ingredients
- 1 head iceberg lettuce
- ¾ cup Ranch dressing
Side Dish Instructions
- Cut lettuce into 6 wedges; divide among 6 plates. Drizzle with dressing.
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