Crispy Oven-Baked Beef Quesadillas

Step 1: Heat the oil in a non-stick pan over high heat. Add the beef and cook, breaking it up as you go, until most of the red colour is gone. Add the taco seasoning and cook for 1 minute. Add the tomato paste and cook for 30 seconds. Stir in the beans and corn, then add the water and stir. The filling should be juicy, not dry, but not watery. Transfer it to a bowl and cool for at least 15 minutes.

Step 2: Preheat the oven to 220°C (425°F), or 200°C fan-forced. Grease a metal tray with 1 teaspoon of olive oil.

Step 3: Spread the filling over one side of each tortilla. Top with cheese and fold the tortilla over to cover the filling. Place it on the tray and repeat with the remaining quesadillas.

Step 4: Drizzle the top of each quesadilla with 1/2 teaspoon olive oil and spread it over the top and sides, not the underside. Press each quesadilla down to flatten the surface.

Step 5: Bake for 8 minutes. Flip the quesadillas and bake for 5 minutes, then flip them again and bake for a further 2 minutes, or until crispy. If needed, spritz with a little oil to help them crisp.

Step 6: Cut each quesadilla in half and serve immediately with dipping sauce or toppings of your choice.