Save Crispy, golden quesadillas filled with seasoned beef, melted cheese, and colorful vegetables baked on a sheet pan for an easy, crowd-pleasing meal.
I first made these sheet pan quesadillas when we needed something quick and filling for a casual family gathering. They became an instant favorite because everyone could grab a square and pile on their toppings.
Ingredients
- Ground beef: 1 lb (450 g), browned
- 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 can (15 oz/425 g), drained and rinsed
- Green onions: 2, sliced
- Flour tortillas: 8 large (10-inch/25 cm)
- Olive oil: 2 tbsp (30 ml)
- Cooking spray: for brushing
- Salsa: optional, for serving
- Sour cream: optional, for serving
- Fresh cilantro: optional, chopped, for serving
- Lime wedges: optional, for serving
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.
- Add Vegetables:
- Add onion, garlic, and bell pepper. Cook for 3–4 minutes until softened.
- Season & Simmer:
- Stir in taco seasoning and water. Simmer for 2–3 minutes until thickened. Remove from heat.
- Add Veggies & 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 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 & Cheese:
- 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, covering the filling. Place the final tortilla in the center if needed to seal.
- Oil & 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 & Serve:
- Let cool for 5 minutes before slicing into squares. Serve with salsa, sour cream, cilantro, and lime wedges as desired.
Save The kids love helping arrange the tortillas and picking their own toppings once the crispy squares are served at the table.
Required Tools
Large rimmed sheet pan, large skillet, mixing spoon or spatula, sharp knife, cutting board, pastry brush (optional).
Allergen Information
Contains wheat and milk. Sour cream optional on the side. No nuts in this recipe.
Nutritional Information
Per serving: 520 calories, 27 g total fat, 44 g carbohydrates, 28 g protein.
Save These sheet pan quesadillas make weeknight dinners easy and fun. Try them for your next party or potluck.
Recipe Questions
- → How do I prevent the quesadillas from getting soggy?
Use parchment paper under the tortillas and avoid overloading the filling. Brushing olive oil and using a weighted sheet pan helps achieve a crisp texture.
- → Can I substitute ground beef with other proteins?
Yes, ground chicken, turkey, or plant-based crumbles work well for a lighter or vegetarian-friendly option.
- → What cheeses work best for melting in these quesadillas?
Cheddar and Monterey Jack offer a perfect balance of flavor and meltability, giving a rich, gooey texture.
- → Is there a way to add extra spice without overwhelming the dish?
Adding diced jalapeños or a mild hot sauce can introduce heat while complementing the spices in the beef mixture.
- → Can I prepare these quesadillas ahead of time?
You can assemble them in advance and refrigerate before baking, then bake fresh when ready to serve for best texture.