Save Crispy, golden quesadillas filled with seasoned beef, melted cheese, and colorful vegetables baked together on a sheet pan for a simple, crowd-pleasing meal that everyone will love.
Sheet pan quesadillas became an instant hit the first time I served them on taco night. No one had to wait their turn: we all enjoyed warm, cheesy slices together, and cleanup was a breeze!
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
- Prep Oven and Pan:
- Preheat oven to 425°F (220°C). Line a large rimmed sheet pan (about 18x13 in/45x33 cm) with parchment paper or lightly grease.
- Cook Beef:
- In a large skillet over medium heat, cook ground beef until browned (about 5 minutes), then drain excess fat if needed.
- Sauté Veggies:
- Add onion, garlic, and bell pepper. Cook for 3 to 4 minutes until softened.
- Season Beef:
- Stir in taco seasoning and water. Simmer for 2 to 3 minutes until thickened. Remove from heat.
- Add Veggies:
- Mix in corn, black beans, and green onions until combined.
- Layer Tortillas:
- Arrange 6 tortillas overlapping around the edges of the prepared sheet pan so half hangs over the edge and centers overlap the base. Place 1 tortilla in the center to cover gaps.
- Fill and Top:
- Spread beef and vegetable mixture evenly over tortillas. Sprinkle with cheddar and Monterey Jack cheese.
- Fold and Seal:
- Fold overhanging edges of tortillas toward the center to cover filling. If needed, use the final tortilla in the center to seal.
- Oil and Bake:
- Brush top with olive oil or spray lightly with cooking spray.
- Bake:
- Place another sheet pan on top to weigh down quesadillas. Bake 15 minutes, then remove top pan and bake 5 minutes more until golden and crisp.
- Slice and Serve:
- Let cool 5 minutes. Slice into squares and serve with salsa, sour cream, cilantro, and lime wedges as desired.
Save Our family loves making these quesadillas together. Kids help layer the tortillas and sprinkle the cheese, making mealtime both fun and memorable.
Required Tools
Large rimmed sheet pan, large skillet, mixing spoon or spatula, sharp knife, cutting board, and a pastry brush if desired.
Nutritional Information
Calories per serving: 520. Total fat: 27 g. Carbohydrates: 44 g. Protein: 28 g.
Variations and Substitutions
Swap the ground beef for chicken, turkey, or plant-based crumbles. Add diced jalapeños for extra heat. Use whole wheat or gluten-free tortillas for dietary needs.
Save Try these sheet pan quesadillas for an easy weeknight dinner or casual get-together. Every bite delivers melty cheese and bold flavor!
Recipe FAQs
- → What type of beef is best for this dish?
Ground beef with moderate fat content (around 80/20) works well to keep the filling juicy and flavorful without excess grease.
- → Can I substitute the cheese used here?
Yes, you can swap cheddar or Monterey Jack with other melty cheeses like mozzarella or pepper jack for a different yet delicious flavor profile.
- → How do I ensure the quesadillas turn out crispy?
Brushing the top tortillas with olive oil and pressing the quesadillas with another pan during baking creates a golden, crisp texture.
- → Are there vegetarian options for the filling?
You can replace the beef with plant-based crumbles, beans, or sautéed vegetables to create a vegetarian alternative while keeping similar flavors.
- → What sides complement this sheet pan dish?
Fresh salsa, sour cream, lime wedges, and chopped cilantro brighten the flavors and make excellent accompaniments.