Save Crispy, golden quesadillas filled with seasoned beef, melted cheese, and colorful vegetables baked together on a handy sheet pan. Quick to prepare and ideal for sharing at meals or gatherings.
The first time I made sheet pan quesadillas was for a Saturday movie night. Everyone loved how perfectly crispy they were, and assembling them felt so much simpler than cooking each one individually.
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 Sheet Pan:
- Preheat oven to 425°F (220°C). Line a large rimmed sheet pan (approx. 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). Drain excess fat if needed.
- Vegetables & Seasoning:
- 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 Corn & Beans:
- 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 hangs over the edge and the centers overlap to cover the base. Place 1 tortilla in the center to cover gaps.
- Fill & Fold:
- Spread beef and vegetable mixture evenly over tortillas. Sprinkle cheddar and Monterey Jack cheese on top. Fold overhanging edges toward the center, covering the filling. Place the final tortilla in the center if needed to seal.
- Brush & Bake:
- Brush the top with olive oil or spray lightly with cooking spray. Place another sheet pan on top to weigh down quesadillas. Bake for 15 minutes. Remove top sheet pan and bake 5 minutes more, 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.
Save My kids love helping assemble the tortillas on the sheet pan and sprinkling on cheese. It always turns out to be a fun family activity for us before dinner.
Required Tools
Large rimmed sheet pan, large skillet, mixing spoon, sharp knife, cutting board, pastry brush (optional)
Allergen Information
Contains: Wheat (flour tortillas), Milk (cheese, sour cream if using). This recipe is nut-free. Always check ingredient labels if you have allergies.
Nutritional Information (per serving)
Calories: 520, Total Fat: 27 g, Carbohydrates: 44 g, Protein: 28 g
Save Sheet pan quesadillas are so versatile for gatherings and weeknight meals. Serve them fresh and crisp with your favorite toppings for best flavor.
Recipe FAQ
- → Can I use another meat besides beef?
Yes, ground chicken, turkey, or plant-based crumbles work well for lighter or vegetarian options.
- → What cheese varieties suit this dish?
Cheddar and Monterey Jack are ideal, but you may use pepper jack or a Mexican blend for extra flavor.
- → How do I achieve extra crispy quesadillas?
Brush edges with olive oil or use cooking spray, then bake with a second pan on top for crunch before finishing uncovered.
- → Can I make this gluten-free?
Whole wheat or gluten-free tortillas can be substituted for flour tortillas to accommodate dietary needs.
- → What toppings complement this meal?
Salsa, sour cream, chopped cilantro, and lime wedges add freshness and flavor to each serving.
- → How should I serve leftovers?
Reheat slices in a skillet or oven for best texture; serve with fresh toppings for a quick meal.