Pin It 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 tested this method for a party and the sheet pan technique truly made assembly and cleanup a breeze. Everyone loved the crispy edges and gooey center—and I loved not standing at the stove flipping individual quesadillas.
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 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
- Prep 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:
- In a large skillet over medium heat, cook ground beef until browned, about 5 minutes. Drain excess fat if needed.
- Add Vegetables & Season:
- Add onion, garlic, and bell pepper. Cook for 3 to 4 minutes until softened. Stir in taco seasoning and water. Simmer for 2 to 3 minutes until thickened. Remove from heat.
- Combine Fillings:
- Add corn, black beans, and green onions to the skillet. Mix to combine.
- Assemble Quesadillas:
- 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 & Top:
- Evenly spread the beef and vegetable mixture over the tortillas. Sprinkle cheddar and Monterey Jack cheese on top.
- Seal & Brush:
- Fold the overhanging edges of the tortillas toward the center, covering the filling. Place the final tortilla in the center if needed to seal. 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.
- Slice & Serve:
- Let cool for 5 minutes before slicing into squares. Serve with salsa, sour cream, cilantro, and lime wedges as desired.
Pin It This has become a weekend favorite for my family. Everyone gets to pick their toppings and the quesadillas disappear quickly at the dinner table.
Required Tools
Large rimmed sheet pan, large skillet, mixing spoon, sharp knife, cutting board, pastry brush.
Allergen Information
Contains wheat and milk. Nut-free. Please double-check labels if allergies are a concern.
Nutritional Information
Calories: 520, Total Fat: 27 g, Carbohydrates: 44 g, Protein: 28 g per serving.
Pin It Enjoy these sheet pan quesadillas fresh out of the oven for the best texture. Serve with plenty of salsa and lime for extra burst of flavor.
Recipe FAQs
- → Can I use a different type of meat instead of beef?
Yes, ground chicken, turkey, or plant-based crumbles can be used for a lighter or vegetarian-friendly variation.
- → How do I achieve a crispy quesadilla crust?
Brushing the tortillas with olive oil and pressing them with a weighted pan during baking helps create a golden, crispy crust.
- → Which cheeses work best for this dish?
A combination of shredded cheddar and Monterey Jack melts well and adds a rich, creamy texture.
- → Can I add spice to the filling?
Adding diced jalapeños or extra taco seasoning boosts the heat and adds a spicy kick.
- → Are there alternatives to flour tortillas?
Whole wheat or gluten-free tortillas can be substituted based on dietary preferences.