Save to Pinterest 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 making these quesadillas on busy weeknights because they come together quickly and everyone enjoys the melty cheesy filling with seasoned beef and fresh vegetables.
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
- Step 1:
- Preheat oven to 425°F (220°C). Line a large rimmed sheet pan (approx. 18x13 in / 45x33 cm) with parchment paper or lightly grease.
- Step 2:
- In a large skillet over medium heat, cook ground beef until browned about 5 minutes. Drain excess fat if needed.
- Step 3:
- Add onion, garlic, and bell pepper. Cook for 3 4 minutes until softened.
- Step 4:
- Stir in taco seasoning and water. Simmer for 2 3 minutes until thickened. Remove from heat.
- Step 5:
- Add corn, black beans, and green onions to the skillet. Mix to combine.
- Step 6:
- 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.
- Step 7:
- Evenly spread the beef and vegetable mixture over the tortillas. Sprinkle cheddar and Monterey Jack cheese on top.
- Step 8:
- Fold the overhanging edges of the tortillas toward the center, covering the filling. Place the final tortilla in the center if needed to seal.
- Step 9:
- Brush the top with olive oil or spray lightly with cooking spray.
- Step 10:
- 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.
- Step 11:
- Let cool for 5 minutes before slicing into squares. Serve with salsa, sour cream, cilantro, and lime wedges as desired.
Save to Pinterest This recipe always brings my family together around the table with happy smiles and big appetites.
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
Calories 520, Total Fat 27 g, Carbohydrates 44 g, Protein 28 g per serving
Save to Pinterest Sheet pan quesadillas are a convenient way to feed a hungry crowd without the fuss. Try customizing the fillings to make this recipe your own.
Ask About This Recipe
- → How to achieve crispy quesadillas on a sheet pan?
Brushing the tortillas with olive oil and weighing them down with another sheet pan during baking ensures an even, crispy texture.
- → Can I substitute the beef with other proteins?
Yes, ground chicken, turkey, or plant-based crumbles work well as alternatives for different dietary preferences.
- → What vegetables complement the beef filling?
Red bell pepper, corn, black beans, and green onions add color, texture, and balanced flavors to the filling.
- → What is the recommended oven temperature and baking time?
Bake at 425°F (220°C) for 15 minutes covered, then remove the top pan and bake for 5 more minutes to crisp.
- → What toppings enhance the final flavor?
Salsa, sour cream, fresh cilantro, and lime wedges add brightness and complement the rich, savory filling.