Sheet Pan Quesadilla

Preheat your oven to 400°F (200°C).

Dice the bell peppers and onion.

In a large skillet over medium-high heat, brown the ground beef, breaking it apart as it cooks.

In a small bowl, whisk together the taco seasoning packet, browning sauce, salt, and water to create a slurry.

Pour the seasoning mixture over the cooked beef and stir to combine.

Add the diced peppers and onions to the skillet with the beef. Cook until the vegetables are slightly softened, about 5-7 minutes.

Lightly grease a large sheet pan with cooking spray or oil.

Arrange 9 large flour tortillas on the sheet pan, overlapping them to cover the bottom and sides, with one tortilla in the center.

Sprinkle a layer of shredded cheese over the tortillas.

Spread the cooked beef and vegetable mixture evenly over the cheese.

Top the beef with another generous layer of shredded cheese.

Place two more tortillas in the center to cover the filling.

Fold the overhanging edges of the bottom tortillas over the top to enclose the filling completely, creating a large rectangular package.

Lightly spray the top of the quesadilla with cooking spray. Place a second, identical sheet pan on top to press it down.

Bake for 30 minutes. Halfway through (at the 15-minute mark), carefully remove the top sheet pan to allow the top of the quesadilla to get golden brown and crispy.

Remove from the oven, let it rest for a few minutes, then slice into squares and serve.