In a saute pan over medium-high heat, add ground beef and beef seasonings. Crumble and cook until no longer pink. Drain excess fat and set aside.
Line one baking sheet with parchment paper (let it overlap some so you can use it to lift the quesadilla out after). Lay out 6 tortillas so that half of each is hanging over the edge of the pan. Then add the 7th tortilla to center to fill in any holes. Sprinkle with 2 cups of cheese. Then sprinkle beans and green chilies. Lastly sprinkle with 1 cup of cheese.
Layer on 3 more tortillas, one of them cut in half Add 1 cup of cheese and cooked ground beef. Then add the remaining 2 cups of cheese. Place 2 more tortillas on top and fold bottom tortillas over the top.
Cover quesadilla with parchment paper. Place a second baking sheet on top and then place cast iron skillet (or another heavy oven-safe item to weigh it down). The baking sheet helps to evenly disperse the weight and the cast iron is to keep the quesadilla held together.
Place the stack in the oven for 30 minutes. Remove the baking sheet and cast iron. Using the parchment paper, lift the whole quesadilla onto a cutting board. Let rest at least 5 minutes before cutting. Then use a pizza cutter to put in half lengthwise then into 8-10 pieces.
Keyword cheese, ground beef, quesadilla, sheet pan dinner, tortilla