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.
The first time I made these sheet pan quesadillas, my whole family raved about the crispy edges and gooey cheese. They're now a go-to dish anytime we want Mexican-inspired comfort food without standing over the stove.
Ingredients
- Ground beef: 1 lb (450 g), for a hearty, flavorful filling
- Yellow onion: 1 small, finely diced, adds sweet savoriness
- Garlic: 2 cloves, minced, enhances flavor
- Red bell pepper: 1, diced, for color and crunch
- Taco seasoning: 1 packet (1 oz/28 g), provides classic zest
- Water: 1/3 cup (80 ml), helps blend spices
- Cheddar cheese: 2 cups (200 g) shredded, delivers melting richness
- Monterey Jack cheese: 1 cup (100 g), shredded; balances sharpness
- Corn: 1 cup (150 g) frozen, thawed, adds sweetness
- Black beans: 1 (15 oz/425 g) can, drained and rinsed
- Green onions: 2, sliced, provide brightness
- Flour tortillas: 8 large (10-inch/25 cm), base for quesadillas
- Olive oil: 2 tbsp (30 ml), for crisping
- Cooking spray: for baking
- Salsa (optional): for serving
- Sour cream (optional): for serving
- Fresh cilantro (optional): chopped, garnish
- Lime wedges (optional): as a finishing touch
Instructions
- Heat oven:
- Preheat to 425°F (220°C). Line or grease a large rimmed sheet pan (approx. 18x13 in/45x33 cm).
- Brown beef:
- Cook ground beef in large skillet over medium heat until browned, about 5 minutes; drain excess fat if needed.
- Cook veggies:
- Add onion, garlic, and bell pepper; sauté 3-4 minutes until softened.
- Season:
- Stir in taco seasoning and water; simmer 2-3 minutes until thickened. Remove from heat.
- Combine:
- Mix in corn, black beans, and green onions.
- Arrange tortillas:
- Lay 6 tortillas overlapping around pan edges so half hangs over and centers overlap. Place 1 in center to cover gaps.
- Add filling:
- Spread beef mixture over tortillas. Top evenly with cheeses.
- Fold & cover:
- Fold edges toward center over filling. Place final tortilla in center if needed to seal.
- Brush & spray:
- Brush top with olive oil or spray gently.
- Weigh & bake:
- Place another sheet pan on top; bake 15 minutes. Remove top sheet pan and bake 5 minutes more until crisp and golden.
- Cool & serve:
- Let cool 5 minutes; slice and serve with salsa, sour cream, cilantro, and lime if desired.
Save to Pinterest These quesadillas are always the highlight of our weekend family dinners. Everyone loves customizing their pieces with extra salsa and lime.
Required Tools
You'll need a large rimmed sheet pan, a skillet, mixing spoon, sharp knife, cutting board, and a pastry brush for this recipe.
Allergen Information
Contains wheat (tortillas) and milk (cheese, sour cream if used). Suitable for a nut-free diet. Always verify ingredients for allergy safety.
Nutritional Information (per serving)
Calories: 520 Protein: 28 g Total Fat: 27 g Carbohydrates: 44 g
Save to Pinterest Enjoy these quesadillas fresh from the oven and slice them into squares for easy sharing. They're ideal for game night or busy weeknights!
Common Questions
- → Can I substitute the ground beef with another protein?
Yes, ground chicken, turkey, or plant-based crumbles can be used as alternatives to suit dietary preferences or reduce fat content.
- → What tortillas work best for this dish?
Large flour tortillas (10-inch) are ideal for folding and layering on the sheet pan, but whole wheat or gluten-free tortillas can also be used.
- → How do I achieve crispy quesadilla edges on the sheet pan?
Brushing the top with olive oil or lightly spraying with cooking spray helps the tortillas crisp evenly during baking.
- → Can I add extra heat to the filling?
Adding diced jalapeños or spicy taco seasoning to the beef mixture can enhance the dish with a spicy kick.
- → How should the quesadillas be assembled for baking?
Lay overlapping tortillas on the sheet pan, spread the beef and vegetable mixture evenly, sprinkle cheese, fold edges toward the center, seal with a final tortilla, and use another pan on top to weigh down before baking.