Pin Crispy golden quesadillas filled with seasoned beef, melted cheese, and colorful vegetables are baked together on a sheet pan for an easy crowd-pleasing meal that brings comfort and flavor to your table.
I first made these sheet pan quesadillas for a busy weeknight dinner and was amazed at how simple it was to prepare a full batch all at once without needing to flip or babysit individual quesadillas.
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 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.
- Saute Veggies:
- Add onion, garlic, and bell pepper. Cook 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.
- Add Beans and Corn:
- 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 pan so half the tortilla hangs over the edge and the centers overlap to cover the base. Place 1 tortilla in the center to cover gaps.
- Fill Quesadillas:
- Evenly spread the beef and vegetable mixture over the tortillas. Sprinkle cheddar and Monterey Jack cheese on top.
- Fold and Seal:
- Fold the overhanging edges of the tortillas toward the center to cover the filling. Place the final tortilla in the center if needed to seal.
- Oil and Bake:
- Brush the 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 the top sheet pan and bake for 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 you like.
Pin These quesadillas became a family favorite instantly—everyone loves helping with assembly and looks forward to slicing the pan hot and fresh before adding toppings together.
Required Tools
Large rimmed sheet pan, large skillet, mixing spoon or spatula, sharp knife, cutting board, pastry brush (optional).
Allergen Information
Contains: Wheat (flour tortillas), Milk (cheese, sour cream if used). This recipe is nut-free.
Nutritional Information (per serving)
Calories: 520, Total Fat: 27 g, Carbohydrates: 44 g, Protein: 28 g.
Pin Try this sheet pan method to simplify taco night and create deliciously crunchy quesadillas for everyone in less time.
Recipe Questions
- → Can I use chicken instead of beef?
Yes, substitute ground chicken or turkey for beef. Plant-based crumbles also work for a vegetarian option.
- → How do I get crispy quesadillas?
Brushing tortillas with olive oil and baking uncovered for the final minutes ensures a crispy, golden finish.
- → Which cheeses are best?
Cheddar and Monterey Jack both melt well and add rich flavor. Feel free to mix or use your favorites.
- → Can I make this gluten-free?
Absolutely. Use gluten-free flour tortillas to easily adapt this meal for dietary needs.
- → Are there spicy variations?
Add diced jalapeños to the filling or serve with spicy salsa for more heat and robust flavor.