Drain potatoes.

Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Line a microwave-safe plate with a paper towel. Evenly spread bacon on towel-lined plate and microwave until crisp, 1-2 minutes.

Place a large non-stick pan over medium heat and add 1 tsp. olive oil.

Add ground beef and white portions of green onions to hot pan. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

Add potatoes, bell peppers, and garlic salt. Stir occasionally until peppers are tender, 4-6 minutes.

Remove from burner.

Place tortillas on a clean work surface.

Evenly divide half the cheese (reserve remaining for topping filling), filling, half the bacon (reserve remaining for topping), and remaining cheese between tortillas, placing on one half.

Fold tortilla over filling, pressing gently to adhere.

Wipe pan clean and reserve.

Return pan used to cook filling to medium heat and add 1 tsp. olive oil.

Working in batches if necessary, add quesadillas to hot pan and cook until golden-brown, 2-4 minutes per side.

Repeat with remaining quesadillas, adding 1 tsp. olive oil for each batch, as needed.

Remove from burner.

Plate dish as pictured on front of card, cutting quesadillas and topping with sour cream, remaining bacon, and green portions of green onions. Bon appétit!