Save Crispy, golden quesadillas filled with seasoned beef, melted cheese, and colorful vegetables baked on a sheet pan for an easy, crowd pleasing meal.
The first time I baked quesadillas on a sheet pan, everyone raved about how evenly crisp and gooey they came out. It’s become our go to way to feed a crowd with minimal mess.
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 the Pan:
- Preheat oven to 425°F (220°C). Line a large rimmed sheet pan 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 Veggies:
- Add onion, garlic, and bell pepper. Cook for 3 to 4 minutes until softened.
- Season:
- Stir in taco seasoning and water. Simmer for 2 to 3 minutes until thickened. Remove from heat.
- Combine Filling:
- Add corn, black beans, and green onions to the skillet. Mix to combine.
- Arrange Tortillas:
- Lay 6 tortillas overlapping around the edges of the sheet pan, so half hangs over the edge and the centers overlap, covering the whole base. Place 1 tortilla in the center to cover gaps.
- Layer Filling and Cheese:
- Evenly spread beef mixture and veggies over the tortillas. Sprinkle cheddar and Monterey Jack cheese on top.
- Fold and Seal:
- Fold the overhanging edges of the tortillas toward the center to cover filling. Place final tortilla in the center if needed to seal.
- Oil & Bake:
- Brush the top with olive oil or spray lightly with cooking spray.
- Weigh Down and Bake:
- Place another sheet pan on top to weigh down quesadillas. Bake for 15 minutes. Remove top sheet pan and bake 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.
Save Whenever my kids help layer the tortillas, it feels like a mini assembly line and everyone gets excited for quesadillas night!
Serving Ideas
Top each quesadilla square with salsa, sour cream, cilantro or a squeeze of lime. They pair perfectly with guacamole or chopped salad.
Ingredient Swaps
Ground chicken or turkey works well instead of beef, and gluten free tortillas can make them suitable for various diets.
Make Ahead Tips
Prepare the beef mixture a day ahead or freeze for future use. Assemble and bake fresh for best crispness.
Save Let everyone customize their portions and enjoy this easy, flavorful meal straight from the sheet pan.
Recipe FAQ
- → Can I use a different protein instead of beef?
Yes, substitute ground chicken, turkey, or a plant-based crumble for a lighter or vegetarian version.
- → How do I prevent the quesadillas from getting soggy?
Bake uncovered for the final minutes to allow the tortillas to crisp up. Avoid using overly wet fillings.
- → What cheeses work best for this dish?
A mix of cheddar and Monterey Jack melts well and adds flavor. Pepper Jack is a good spicy alternative.
- → Can I make this ahead of time?
Yes, assemble ahead and bake when ready. Leftovers reheat well in the oven for crispiness.
- → Are there gluten-free options?
Use gluten-free tortillas and check all other ingredients to accommodate gluten-free needs.
- → How can I add extra spice?
Stir in jalapeños or use spicy cheese blends for more heat, or serve with hot salsa.