1. Heat oil in a skillet over medium heat. Add diced onion and bell pepper; sauté 3–4 minutes until soft. Add minced garlic and cook for 1 more minute.

2. Push vegetables aside in the pan, add ground beef, and cook until browned, breaking it apart as it cooks. Drain excess fat.

3. Stir in taco seasoning, tomato paste, and water. Simmer for 2–3 minutes until the mixture is thick and flavorful. Remove from heat.

4. On one half of each tortilla, sprinkle some cheese, then add a scoop of beef mixture. Top with more cheese and fold over.

5. Heat a clean skillet or griddle. Add a little oil or butter and toast each quesadilla 2–3 minutes per side until golden and the cheese is melted.

6. Let rest for 1 minute, then slice into wedges. Serve warm with salsa, guacamole, or sour cream.