Pin 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 family couldn&t believe how easy it was to prepare and serve—everyone loved customizing their toppings and sharing big, golden squares straight from the pan!
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
- Preheat Oven:
- Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or lightly grease.
- Cook Beef:
- In a large skillet over medium heat, cook ground beef until browned, about 5 minutes. Drain excess fat if needed.
- Sauté Veggies:
- Add onion, garlic, and bell pepper. Cook for 3 4 minutes until softened.
- Season and Simmer:
- Stir in taco seasoning and water. Simmer for 2 3 minutes until thickened. Remove from heat.
- Add Beans and Corn:
- Add corn, black beans, and green onions to the skillet. Mix to combine.
- Layer 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:
- Evenly spread the beef and vegetable mixture over the tortillas. Sprinkle cheddar and Monterey Jack cheese on top.
- Fold Tortillas:
- Fold the overhanging edges of the tortillas toward the center, covering the filling. Place the final tortilla in the center if needed to seal.
- Brush Top:
- Brush the top with olive oil or spray lightly with cooking spray.
- 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.
- Serve:
- Let cool for 5 minutes before slicing into squares. Serve with salsa, sour cream, cilantro, and lime wedges as desired.
Pin The kids love helping layer the tortillas and sprinkle on cheese—it&s become a fun family dinner we make together on busy weeknights.
Required Tools
Large rimmed sheet pan, large skillet, mixing spoon or spatula, sharp knife, cutting board, and an optional pastry brush make assembly quick and easy.
Allergen Information
Contains wheat (flour tortillas) and milk (cheese, sour cream if used); always double-check ingredient labels if you have food allergies.
Nutritional Information (per serving)
Calories: 520, Total Fat: 27 g, Carbohydrates: 44 g, Protein: 28 g
Pin Slice into generous squares and enjoy with your favorite toppings—these quesadillas bring everyone to the table!
Recipe FAQ
- → What type of beef works best for these quesadillas?
Ground beef with about 80% lean content cooks well, providing flavor without too much fat. You can also substitute ground turkey or plant-based alternatives.
- → Can I prepare these quesadillas ahead of time?
Yes, you can assemble them and refrigerate for up to one day before baking, but bake fresh for the crispiest texture.
- → How do I ensure the quesadillas bake evenly?
Use a heavy second sheet pan to press down on the layered tortillas while baking to promote even cooking and crispness.
- → What sides pair well with this main dish?
Serve with fresh salsa, sour cream, chopped cilantro, or lime wedges to add bright freshness and balance the richness.
- → Are there vegetarian options for this dish?
Yes, substitute the beef with plant-based crumbles or use extra beans and vegetables for a meat-free alternative.