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.
I first made these sheet pan quesadillas for a weeknight dinner when I needed something quick and filling. The whole family loved helping build the layers in the pan making it a fun kitchen moment.
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 Sheet Pan:
- Preheat oven to 425°F (220°C). Line a large rimmed sheet pan 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 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 Veggies:
- Add corn black beans and green onions to the skillet. Mix to combine.
- Layer the Tortillas:
- Lay 6 tortillas overlapping around edges of the prepared sheet pan with half the tortilla hanging over and centers overlapping to cover the whole base. Place 1 tortilla in the center to cover gaps.
- Fill and Top:
- Evenly spread beef and vegetable mixture over the tortillas. Sprinkle cheddar and Monterey Jack cheese on top.
- Fold and Seal:
- Fold the overhanging edges toward the center covering the filling. Place the final tortilla in the center if needed to seal.
- Brush and Bake:
- Brush 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 top sheet pan and bake an additional 5 minutes until golden and crisp.
- Slice and 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 quickly became a family favorite and even picky eaters enjoy building their own squares at the table.
Required Tools
Large rimmed sheet pan large skillet mixing spoon sharp knife cutting board pastry brush (optional)
Allergen Information
Contains wheat from flour tortillas and milk from cheese and sour cream if using. This recipe is nut-free but always double-check ingredient labels if you have allergies.
Nutritional Information
Per serving calories 520 total fat 27 g carbohydrates 44 g protein 28 g.
Pin it Finish these quesadillas with your favorite toppings and enjoy every crispy cheesy bite together.
Common Questions
- → How do I achieve a crispy texture?
Brushing the top tortilla with olive oil or using cooking spray before baking helps create a golden, crisp finish.
- → Can I substitute the beef with other proteins?
Yes, ground chicken, turkey, or plant-based crumbles can be used for lighter or vegetarian options.
- → What cheese works best for melting?
A combination of shredded cheddar and Monterey Jack cheeses offers a creamy melt with rich flavor.
- → How should I assemble the quesadillas on the sheet pan?
Overlap tortillas around the edges to cover the entire pan surface, placing an extra tortilla in the center to seal gaps before adding the filling.
- → What sides complement this dish well?
Fresh salsa, sour cream, chopped cilantro, and lime wedges add brightness and balance to the rich quesadillas.