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 first made these for a family movie night and everyone loved how crunchy and cheesy they turned out. No one missed the frying pan and cleanup was easy.
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 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 & Veggies:
- In a large skillet over medium heat, cook ground beef until browned, about 5 minutes. Drain excess fat if needed. Add onion, garlic, and bell pepper. Cook for 3 to 4 minutes until softened. Stir in taco seasoning and water. Simmer for 2 to 3 minutes until thickened. Remove from heat.
- Add Cheese & Veggies:
- Add corn, black beans, and green onions. 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 whole base. Place 1 tortilla in the center to cover any gaps.
- Fill & Fold:
- Evenly spread the beef and vegetable mixture over the tortillas. Sprinkle cheddar and Monterey Jack cheese on top. 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 & Bake:
- Brush the top with olive oil or spray lightly with cooking spray. 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 & Serve:
- Let cool for 5 minutes before slicing into squares. Serve with salsa, sour cream, cilantro, and lime wedges as desired.
Save to Pinterest This easy dinner brings everyone to the table and makes sharing a meal simple. The kids always want seconds and leftovers heat up perfectly the next day.
Required Tools
Large rimmed sheet pan, large skillet, mixing spoon or spatula, sharp knife, cutting board, pastry brush (optional)
Allergen Information
Contains wheat (flour tortillas), milk (cheese and sour cream if using), nut-free. Always double-check ingredient labels for allergies.
Nutritional Information (Per Serving)
Calories: 520, Total Fat: 27 g, Carbohydrates: 44 g, Protein: 28 g
Save to Pinterest Try serving with lots of salsa and fresh lime. These sheet pan quesadillas make any night feel like a party.
Recipe Questions & Answers
- → How do I keep the quesadillas crispy when baking?
Brushing the tortillas with olive oil before baking and using a sheet pan to press them ensures a golden, crispy texture.
- → Can I substitute the beef with other proteins?
Yes, ground chicken, turkey, or plant-based crumbles work well as alternatives for a lighter or vegetarian option.
- → What is the best way to assemble quesadillas on a sheet pan?
Overlap six tortillas around the pan edges with one in the center, spread the filling evenly, then fold edges over before brushing with oil and baking.
- → Are there any tips for adding heat or spice?
Dicing jalapeños into the beef mixture adds a pleasant kick without overpowering the dish.
- → Can I prepare this dish ahead of time?
It’s best enjoyed fresh, but you can assemble and refrigerate before baking; adjust baking time if baking straight from the fridge.