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 love how easily this recipe comes together. It's a fantastic way to enjoy delicious quesadillas without the fuss of individual frying.
Ingredients
- Ground beef: 1 lb (450 g)
- Small yellow onion: finely diced
- Garlic cloves: 2, minced
- Red bell pepper: 1, diced
- Taco seasoning: 1 packet (1 oz/28 g)
- Water: 1/3 cup (80 ml)
- Shredded cheddar cheese: 2 cups (200 g)
- Shredded Monterey Jack cheese: 1 cup (100 g)
- Frozen corn: 1 cup (150 g), thawed
- Black beans: 1 (15 oz/425 g) can, drained and rinsed
- Green onions: 2, sliced
- Large flour tortillas: 8 (10-inch/25 cm)
- Olive oil: 2 tbsp (30 ml)
- Cooking spray: for pan
- Salsa: for serving (Optional)
- Sour cream: for serving (Optional)
- Fresh cilantro: chopped, for serving (Optional)
- Lime wedges: for serving (Optional)
Instructions
- Preheat oven:
- 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.
- Sauté aromatics:
- Add onion, garlic, and bell pepper. Cook for 3–4 minutes until softened.
- Season mixture:
- Stir in taco seasoning and water. Simmer for 2–3 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 the tortilla hangs over the edge and the centers overlap, covering the whole base. Place 1 tortilla in the center to cover any gaps.
- Fill quesadilla:
- Evenly spread the beef and vegetable mixture over the tortillas. Sprinkle cheddar and Monterey Jack cheese on top.
- Fold & 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.
- Prepare for baking:
- Brush the top with olive oil or spray lightly with cooking spray.
- Bake:
- 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.
- Serve:
- Let cool for 5 minutes before slicing into squares. Serve with salsa, sour cream, cilantro, and lime wedges as desired.
Save Making this with the family allowed everyone to pick their favorite toppings, making dinner a fun and interactive experience.
Required Tools
- Large rimmed sheet pan
- Large skillet
- Mixing spoon/spatula
- 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 double-check ingredient labels if you have food allergies.
Nutritional Information (per serving)
- Calories: 520
- Total Fat: 27 g
- Carbohydrates: 44 g
- Protein: 28 g
Save This sheet pan quesadilla recipe is a wonderfully flexible and satisfying meal, perfect for any occasion when you need a quick and delicious crowd-pleaser.
Recipe Questions
- → Can I substitute the ground beef?
Yes. Try ground chicken, turkey, or plant-based crumbles for a lighter or vegetarian alternative.
- → How do I get the quesadillas crispy?
Brushing tortillas with olive oil and weighing down with another sheet pan during baking creates a golden, crisp finish.
- → What cheese works best for melting?
Cheddar and Monterey Jack melt beautifully and offer rich flavor for quesadillas. Blend or swap as preferred.
- → Are there gluten-free options?
Substitute gluten-free or whole wheat tortillas as needed to accommodate dietary preferences.
- → How do I make this spicier?
Add diced jalapeños, extra taco seasoning, or serve with spicy salsa to increase the heat level.
- → What sides pair well?
Serve with salsa, sour cream, fresh cilantro, and lime wedges to complete the dish, or add Mexican rice and salad.