Save Crispy, golden quesadillas filled with seasoned beef, melted cheese, and colorful vegetables baked on a sheet pan for an easy, crowd pleasing meal.
I love making these sheet pan quesadillas for weeknight dinners when I want minimal fuss and maximum flavor. The oven does all the heavy lifting, creating perfectly crisp tortillas without standing at the stove.
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 Pan:
- Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or lightly grease.
- Cook the Beef:
- 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 to 4 minutes until softened.
- Season:
- Stir in taco seasoning and water. Simmer for 2 to 3 minutes until thickened. Remove from heat.
- Add Veggies:
- 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.
- Add Filling and Cheese:
- Evenly spread the beef and vegetable mixture over the tortillas. Sprinkle cheddar and Monterey Jack cheese on top.
- Seal 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.
- Oil and Bake:
- Brush the top with olive oil or spray lightly with cooking spray.
- Press and 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.
- Cool and Serve:
- Let cool for 5 minutes before slicing into squares. Serve with salsa, sour cream, cilantro, and lime wedges as desired.
Save My family often gathers in the kitchen when these quesadillas come out of the oven, each person picking their favorite dip for the crispy slices.
Required Tools
Large rimmed sheet pan, large skillet, mixing spoon, sharp knife, cutting board, optional pastry brush.
Allergen Information
Contains wheat (flour tortillas) and milk (cheese, sour cream if using). This recipe is nut free. Check ingredient labels for allergies.
Nutritional Information (per serving)
Calories: 520, Total Fat: 27 g, Carbohydrates: 44 g, Protein: 28 g
Save Serve warm with a sprinkle of fresh cilantro or a squeeze of lime for a punch of flavor. These quesadillas always disappear fast.
Recipe Guide
- → What type of cheese works best here?
Sharp cheddar and Monterey Jack blend well, providing meltiness and rich flavor.
- → Can I substitute the beef with another protein?
Yes, ground chicken, turkey, or plant-based crumbles are great alternatives for different dietary preferences.
- → How do I keep the quesadillas crispy?
Baking with a weighted sheet pan on top presses the tortillas, promoting even crisping and golden texture.
- → Are there options for dietary restrictions?
Using gluten-free or whole wheat tortillas and adjusting fillings can accommodate various needs.
- → Can I prepare this ahead of time?
Assembling ahead is possible; refrigerate before baking to save time and bake fresh when ready to serve.