Pin Crispy, golden quesadillas filled with seasoned beef, melted cheese, and colorful vegetables baked on a sheet pan for an easy meal everyone will love.
I discovered the joy of sheet pan quesadillas when hosting friends for movie night, and they disappeared within minutes. The crispy edges and gooey cheese always win people over.
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 can (15 oz/425 g) 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 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 Mixture:
- In a large skillet over medium heat, cook ground beef until browned about 5 minutes. Drain excess fat if needed.
- Sauté Vegetables:
- Add onion, garlic, and bell pepper. Cook for 3–4 minutes until softened.
- Season & Combine:
- Stir in taco seasoning and water. Simmer for 2–3 minutes until thickened. Remove from heat. Add corn, black beans, and green onions to the skillet and mix to combine.
- Layer Tortillas:
- Lay 6 tortillas overlapping around edges of prepared sheet pan, half hanging over the edge and centers overlapping to cover the base. Place 1 tortilla in the center to cover gaps.
- Add Filling & Cheese:
- Evenly spread beef and vegetable mixture over tortillas. Sprinkle cheddar and Monterey Jack cheese on top.
- Fold & Seal:
- Fold overhanging tortilla edges toward the center, covering the filling. Place final tortilla in the center if needed to seal.
- Brush & Bake:
- Brush top with olive oil or spray lightly with cooking spray. Place another sheet pan on top to weigh down. Bake for 15 minutes. Remove top sheet pan and bake 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.
Pin My kids love helping layer the tortillas and sprinkle cheese, turning dinner into a family event every time we make these.
Required Tools
Large rimmed sheet pan, large skillet, mixing spoon or spatula, sharp knife, cutting board, pastry brush (optional)
Nutritional Information
Per serving: 520 calories, 27 g total fat, 44 g carbohydrates, 28 g protein
Allergen Information
Contains wheat (flour tortillas) and milk (cheese and sour cream if using). Nut free. Always read ingredient labels if you have allergies.
Pin Enjoy these cheesy, beef-filled quesadillas hot from the oven with plenty of salsa and lime for a festive finish.
Recipe Q&A
- → How do I keep quesadillas crispy when baking?
Brushing the top with olive oil and weighing down the quesadillas with a second sheet pan while baking helps achieve a crisp, golden exterior.
- → Can I substitute ground beef with other proteins?
Yes, ground chicken, turkey, or plant-based crumbles work well for a lighter or vegetarian-friendly option.
- → What vegetables complement the beef filling?
Bell peppers, corn, black beans, green onions, and onions add texture and color, balancing the savory beef and cheese.
- → How should the tortillas be arranged on the pan?
Overlap six tortillas around the edges of the pan with one in the center to create a solid base for even filling distribution and crisp edges.
- → What sides pair well with these quesadillas?
Salsa, sour cream, fresh cilantro, and lime wedges add fresh, tangy flavors that complement the rich filling.
- → Can I use gluten-free or whole wheat tortillas?
Absolutely, both gluten-free and whole wheat tortillas make great alternatives if preferred or needed for dietary reasons.