Save 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, everyone was amazed by how crispy they turned out and how simple cleanup was compared to stovetop batches.
Ingredients
- Ground beef: 1 lb (450 g)
- Yellow onion: 1 small, finely diced
- Garlic: 2 cloves, minced
- Red bell pepper: 1, diced
- Taco seasoning: 1 packet (1 oz/28 g)
- Water: 1/3 cup (80 ml)
- Cheddar cheese: 2 cups (200 g), shredded
- Monterey Jack cheese: 1 cup (100 g), shredded
- Frozen corn: 1 cup (150 g), thawed
- Black beans: 1 (15 oz/425 g) can, drained and rinsed
- Green onions: 2, sliced
- Flour tortillas: 8 large (10-inch/25 cm)
- Olive oil: 2 tbsp (30 ml)
- Cooking spray: as needed
- Salsa, sour cream, fresh cilantro, lime wedges: For serving
Instructions
- Prepare the 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 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, cooking for 3 to 4 minutes until softened.
- Season:
- Stir in taco seasoning and water, simmer for 2 to 3 minutes until thickened. Remove from heat.
- Combine Veggies:
- 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 hangs over and centers overlap, covering the base. Place 1 tortilla in the center to cover gaps.
- Add Filling:
- Spread beef and vegetable mixture over tortillas. Sprinkle cheddar and Monterey Jack cheese on top.
- Fold & Seal:
- Fold overhanging edges toward the center to cover filling. Use the final tortilla in the center if needed to seal.
- Brush & Bake:
- Brush with olive oil or spray with cooking spray. Place another sheet pan on top to weigh down. Bake 15 minutes. Remove top pan and bake 5 more minutes until golden and crisp.
- Slice & Serve:
- Let cool 5 minutes before slicing into squares. Serve with salsa, sour cream, cilantro, and lime wedges if desired.
Save This recipe became a Saturday night tradition in our family, especially when we wanted something filling without a lot of fuss or mess.
Required Tools
You'll need a large rimmed sheet pan, a large skillet, a mixing spoon, sharp knife, and cutting board. A pastry brush can help with oil.
Allergen Information
This recipe contains wheat from the tortillas and milk from the cheese. It is nut-free but always check all ingredient labels for specific allergens.
Nutritional Information
Each serving contains approximately 520 calories, 27 g fat, 44 g carbohydrates, and 28 g protein.
Save Try these quesadillas with extra salsa or a squeeze of lime for a refreshing finish. The crispiness and melted cheese are sure to make everyone ask for seconds.
Kitchen Guide
- → Can I substitute the ground beef with other proteins?
Yes, ground chicken, turkey, or plant-based crumbles work well as alternatives while maintaining the dish’s flavor and texture.
- → What cheese types are best for melting in this dish?
Cheddar and Monterey Jack cheeses melt smoothly and provide a rich, creamy texture complementing the seasoned beef and vegetables.
- → How do I prevent the tortillas from becoming soggy?
Laying overlapping tortillas on the sheet pan and baking with a weighted pan on top helps achieve a crispy texture without sogginess.
- → Can I make this dish gluten-free?
Yes, using gluten-free tortillas replaces traditional flour ones while keeping the same layered structure and taste.
- → What vegetables add the best flavor and color to this dish?
Red bell pepper, corn, black beans, and green onions add vibrant color, texture, and complementary flavors to the beef filling.
- → Is there a way to add some heat to the dish?
Diced jalapeños or a sprinkle of chili powder can be added to the filling to introduce a mild to medium spicy kick.