Pin It Crispy, golden quesadillas filled with seasoned beef, melted cheese, and colorful vegetables baked on a sheet pan for an easy crowd-pleasing meal.
The first time I made sheet pan quesadillas with beef everyone in my family was amazed at how crispy and cheesy they turned out. This method is now our go-to for big gatherings because it is simple and guarantees every bite is loaded with flavor.
Ingredients
- Ground beef: 1 lb (450 g)
- Yellow onion: 1 small, finely diced
- Garlic: 2 cloves, minced
- Red bell pepper: 1, diced
- Taco seasoning: 1 packet (1 oz/28 g)
- Water: 1/3 cup (80 ml)
- Cheddar cheese: 2 cups (200 g), shredded
- Monterey Jack cheese: 1 cup (100 g), shredded
- Corn: 1 cup (150 g), frozen, thawed
- Black beans: 1 (15 oz/425 g) can, drained and rinsed
- Green onions: 2, sliced
- Flour tortillas: 8 large (10-inch/25 cm)
- Olive oil: 2 tbsp (30 ml)
- Cooking spray: as needed
- Salsa: optional, for serving
- Sour cream: optional, for serving
- Fresh cilantro: optional, chopped for serving
- Lime wedges: optional, for serving
Instructions
- Prepare the oven:
- 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 the beef mixture:
- 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 and simmer:
- Stir in taco seasoning and water. Simmer for 2 to 3 minutes until thickened. Remove from heat.
- Add beans and corn:
- Add corn black beans and green onions to the skillet. Mix to combine.
- Arrange 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 and top:
- Evenly spread the beef and vegetable mixture over the tortillas. Sprinkle cheddar and Monterey Jack cheese on top.
- Fold and seal:
- 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 and bake:
- 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.
- Serve:
- Let cool for 5 minutes before slicing into squares. Serve with salsa sour cream cilantro and lime wedges as desired.
Pin It These quesadillas were a hit at our last family game night especially with everyone customizing their slices with salsa and sour cream at the table.
Required Tools
Large rimmed sheet pan large skillet mixing spoon or spatula sharp knife cutting board and a pastry brush if you want crispier tops are helpful for this recipe.
Allergen Information
Contains wheat in tortillas and milk in cheese and sour cream if using but is naturally nut-free. Always check food labels if you or guests have allergies.
Nutritional Information
Each serving features about 520 calories with 27 g total fat 44 g carbohydrates and 28 g protein making it both filling and flavorful.
Pin It With sheet pan quesadillas everyone gets a perfect cheesy crispy square with almost no cleanup. Try swapping fillings to match your favorite taco flavors.
Recipe FAQs
- → Can I use other proteins instead of beef?
Yes, ground chicken, turkey, or plant-based crumbles can be substituted for a lighter or vegetarian option.
- → What type of tortillas work best for baking?
Large 10-inch flour tortillas work well and become crisp when baked; whole wheat or gluten-free options can also be used.
- → How do I achieve crispy quesadillas in the oven?
Arrange the tortillas on a sheet pan, fill and fold them, then bake with a weighted pan on top to press before finishing uncovered for a golden crisp.
- → Can I add heat to the filling?
Yes, adding diced jalapeños or a pinch of chili powder to the beef mixture provides a nice spicy kick.
- → What sides complement this dish?
Serve with salsa, sour cream, fresh cilantro, and lime wedges for added flavor and freshness.