Instructions:
Preheat the oven to 375°F.
In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up with a spoon as it cooks.
Add the chopped onion, minced garlic, ground cumin, chili powder, kosher salt, and black pepper to the skillet. Stir to combine and cook until the onions are soft and translucent, about 5 minutes.
Add the tomato paste, chopped tomatoes, and fresh cilantro to the skillet. Stir to combine and cook for another 5 minutes.
Spray an 8-inch springform pan with cooking spray. Place one of the flour tortillas in the bottom of the pan, trimming it to fit if necessary.
Spread a layer of the beef mixture over the tortilla, then sprinkle a layer of cheddar and Monterey jack cheese over the beef.
Repeat layers with the remaining tortillas, beef mixture, and cheese, finishing with a layer of cheese on top.
Bake for 25-30 minutes, or until the cheese is melted and bubbly.
Allow the quesadilla cake to cool for a few minutes before removing the springform pan.
Slice the quesadilla cake into wedges and serve with a dollop of sour cream and pico de gallo on top. Enjoy!
