Save Crispy, golden quesadillas filled with seasoned beef, melted cheese, and colorful vegetables are baked on a sheet pan for an easy, crowd-pleasing meal.
I first tried making these sheet pan quesadillas for a weeknight family dinner, and everyone loved them. The simple assembly and hands-off baking time make them a regular in our kitchen!
Ingredients
- Ground beef: 1 lb (450 g), cooked and drained
- 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)
- Shredded cheddar cheese: 2 cups (200 g)
- Shredded Monterey Jack cheese: 1 cup (100 g)
- Frozen corn: 1 cup (150 g), thawed
- Canned black beans: 1 (15 oz/425 g) can, drained and rinsed
- Green onions: 2, sliced
- Flour tortillas: 8 large (10-inch/25 cm)
- Olive oil: 2 tbsp (30 ml)
- Cooking spray: as needed
- Salsa (optional): for serving
- Sour cream (optional): for serving
- Fresh cilantro (optional): chopped, for serving
- Lime wedges (optional): for serving
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.
- Add Vegetables:
- Add onion, garlic, and bell pepper, cooking for 3–4 minutes until softened.
- Season and Simmer:
- Stir in taco seasoning and water. Simmer for 2–3 minutes until thickened. Remove from heat.
- Add Corn and Beans:
- Add corn, black beans, and green onions to the skillet. Mix to combine well.
- Arrange Tortillas:
- Lay 6 tortillas overlapping around the edges of the prepared sheet pan so half the tortilla hangs over the edge, covering the whole base. Place 1 tortilla in the center to cover any gaps.
- Add Filling:
- Evenly spread the beef and vegetable mixture over the tortillas. Sprinkle cheddar and Monterey Jack cheese on top.
- Fold Tortillas:
- 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 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.
- Crisp and Serve:
- Remove the top sheet pan and bake for an additional 5 minutes until golden and crisp. Let cool for 5 minutes before slicing into squares. Serve with salsa, sour cream, cilantro, and lime wedges as desired.
Save Making this together always sparks laughter as we gather around the table, each person eager to grab their own cheesy, crispy square.
Make Ahead and Storage
Quesadillas can be assembled ahead, covered, and refrigerated for several hours before baking. Leftover portions reheat well in the oven or toaster oven, maintaining their crispiness.
Customize It
Try swapping in your favorite cheeses, or toss in extra veggies like diced zucchini or spinach to suit your family's tastes.
Serving Suggestions
Set up a toppings bar with salsa, guacamole, and lime wedges. Pair with a fresh salad or Mexican-style rice for a complete meal.
Save Enjoy these hearty sheet pan quesadillas for busy weeknights or casual gatherings. Every slice delivers cheesiness and flavor in every bite!
Recipe FAQ
- → 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.
- → How do I get the quesadillas extra crispy?
Using a sheet pan weighted on top during baking helps press and crisp the tortillas evenly for a golden finish.
- → What vegetables complement this dish best?
Diced bell peppers, black beans, corn, and green onions add color, texture, and balanced flavors.
- → Are there any recommended toppings?
Fresh salsa, sour cream, chopped cilantro, and lime wedges enhance the savory flavors and provide brightness.
- → Can I make this dish gluten-free?
Yes, swap regular flour tortillas with certified gluten-free varieties to suit dietary needs.