Save to Pinterest Crispy, golden quesadillas filled with seasoned beef, melted cheese, and colorful vegetables baked on a sheet pan for an easy, crowd-pleasing meal.
I made these sheet pan quesadillas for my friends last game night and everyone raved about the cheesy, crispy edges and flavorful beef filling. It's now a weeknight go-to for fast, delicious dinners.
Ingredients
- Beef Mixture: 1 lb (450 g) ground beef, 1 small yellow onion finely diced, 2 cloves garlic minced, 1 red bell pepper diced, 1 packet (1 oz/28 g) taco seasoning, 1/3 cup (80 ml) water
- Cheese and Veggies: 2 cups (200 g) shredded cheddar cheese, 1 cup (100 g) shredded Monterey Jack cheese, 1 cup (150 g) frozen corn thawed, 1 (15 oz/425 g) can black beans drained and rinsed, 2 green onions sliced
- Assembly: 8 large flour tortillas (10-inch/25 cm), 2 tbsp (30 ml) olive oil, cooking spray
- Serving (Optional): salsa, sour cream, fresh cilantro chopped, lime wedges
Instructions
- Prepare the Sheet Pan:
- Preheat oven to 425°F (220°C). Line a large rimmed sheet pan (approx. 18x13 in/45x33 cm) with parchment paper or lightly grease.
- Cook Beef:
- In a large skillet over medium heat, cook ground beef until browned, about 5 minutes. Drain excess fat if needed.
- Add Vegetables:
- Add onion, garlic, and bell pepper. Cook for 3 to 4 minutes until softened.
- Season:
- Stir in taco seasoning and water. Simmer for 2 to 3 minutes until thickened. Remove from heat.
- Combine Veggies:
- Add corn, black beans, and green onions to the skillet. Mix to combine.
- Layer Tortillas:
- Lay 6 tortillas overlapping around the edges of the prepared sheet pan so half the tortilla hangs over the edge and the centers overlap, covering the base. Place 1 tortilla in the center to cover any gaps.
- Assemble Filling:
- Evenly spread the beef and vegetable mixture over the tortillas. Sprinkle cheddar and Monterey Jack cheese on top.
- Fold and Brush:
- Fold the overhanging edges of the tortillas toward the center, covering the filling. Place the final tortilla in the center if needed to seal. Brush the top with olive oil or spray lightly with cooking spray.
- Bake:
- Place another sheet pan on top to weigh down the quesadillas. Bake for 15 minutes. Remove the top sheet pan and bake for an additional 5 minutes until golden and crisp.
- Slice and Serve:
- Let cool for 5 minutes before slicing into squares. Serve with salsa, sour cream, cilantro, and lime wedges as desired.
Save to Pinterest When my kids smelled these baking, they rushed into the kitchen and couldn't wait for dinner. We always save a square for a late-night snack.
Required Tools
Large rimmed sheet pan, large skillet, mixing spoon, sharp knife, cutting board, pastry brush (optional)
Allergen Information
Contains wheat (flour tortillas) and milk (cheese, sour cream if using)—always check ingredient labels if you have food allergies. Nut-free recipe.
Nutritional Information
Per serving: 520 calories, 27 g total fat, 44 g carbohydrates, 28 g protein
Save to Pinterest Enjoy these sheet pan quesadillas hot and fresh with your favorite toppings. They make leftovers that are just as tasty the next day.
Answers to Recipe Questions
- → How do I prevent quesadillas from becoming soggy?
Using a rimmed sheet pan lined with parchment and brushing the top with olive oil helps achieve a crisp texture by allowing even heat circulation and browning.
- → Can I substitute the beef for other proteins?
Yes, ground chicken, turkey, or plant-based crumbles can be used to lighten the dish or accommodate dietary preferences.
- → What cheeses work best for this dish?
A combination of sharp cheddar and Monterey Jack melts well and adds rich flavor and gooey texture.
- → Is it necessary to use two sheet pans while baking?
Placing a second sheet pan on top weights the quesadillas, ensuring even compression and crispness during baking.
- → Can I prepare this dish gluten-free?
Substitute regular flour tortillas with gluten-free tortillas to accommodate gluten-free diets without compromising taste.