Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Brush top of tortillas with 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.
6. 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.