Save to Pins 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 tried this sheet pan quesadilla idea on a busy weeknight and was amazed by how the cheesy edges turned out golden and crisp using the oven, all with just one pan to clean!
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
- Prep 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:
- Add onion, garlic, and bell pepper to the skillet. Cook for 3–4 minutes until softened.
- Season:
- Stir in taco seasoning and water. Simmer for 2–3 minutes until thickened. Remove from heat.
- Finish Filling:
- Add corn, black beans, and green onions; mix to combine.
- Assemble:
- Lay 6 tortillas overlapping around the edges of the sheet pan, so half hangs over the edge and centers overlap to cover the base. Place 1 tortilla in the center to cover gaps.
- Fill:
- Evenly 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 the filling. Place final tortilla in the center if needed to seal.
- Oil:
- Brush top with olive oil or spray lightly with cooking spray.
- Bake:
- Place another sheet pan on top to weigh down. Bake 15 minutes, remove top sheet pan, and bake additional 5 minutes until golden and crisp.
- Serve:
- Let cool 5 minutes, slice into squares. Serve with salsa, sour cream, cilantro, and lime wedges if desired.
Save to Pins This has become everyone's favorite Friday family dinner. We love gathering at the table, sharing slices with salsa and plenty of laughs.
Required Tools
Large rimmed sheet pan, large skillet, mixing spoon, sharp knife, cutting board, pastry brush (optional)
Nutritional Information (per serving)
Calories: 520, Total Fat: 27 g, Carbohydrates: 44 g, Protein: 28 g
Allergen Information
Contains wheat and milk ingredients, and is nut-free. Always check all labels if you have allergies.
Save to Pins Sheet pan quesadillas deliver crispy edges and gooey cheese with almost no mess. Enjoy each warm slice with your favorite toppings.
Questions & Answers
- → Can I substitute the beef with other proteins?
Yes, ground chicken, turkey, or plant-based crumbles can be used for lighter or vegetarian variations while keeping similar flavors.
- → How do I ensure the quesadillas get crispy in the oven?
Brushing the top with olive oil and baking under a weighted sheet pan helps achieve a golden, crisp exterior without sogginess.
- → Are there suggestions to add heat or spice?
Diced jalapeños can be incorporated into the filling to add a mild kick and deepen the flavor profile.
- → Can I use alternative tortillas for dietary needs?
Whole wheat or gluten-free tortillas are suitable substitutes to accommodate dietary preferences without affecting the method.
- → What are ideal garnishes to serve with this dish?
Fresh salsa, sour cream, chopped cilantro, and lime wedges complement the quesadillas and enhance their flavors.
- → How should leftovers be stored and reheated?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to restore crispiness.