Save Crispy, golden quesadillas filled with seasoned beef, melted cheese, and colorful vegetables baked on a sheet pan for an easy, crowd-pleasing meal.
This recipe quickly became a favorite in my household for busy weeknights due to its simplicity and flavor.
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 Sharing these quesadillas has brought my family together for many happy dinners.
Notes
Use whole wheat or gluten-free tortillas if preferred.
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.
Save Enjoy this easy sheet pan quesadilla as a quick meal any day of the week.
Cooking Questions
- → Can I use other meats instead of beef?
Yes, ground chicken, turkey, or plant-based crumbles work well as alternatives to beef for variation and lighter options.
- → How do I get the quesadillas crispy without a skillet?
Baking on a sheet pan with overlapping tortillas allows the edges to crisp evenly while melting the cheese thoroughly.
- → What cheeses complement this dish best?
Cheddar and Monterey Jack provide a creamy melt and sharp flavor that complements the seasoned beef and vegetables.
- → Can I add spice to the filling?
Absolutely, adding diced jalapeños or extra taco seasoning can enhance the heat and flavor profile.
- → Are there gluten-free options for this meal?
Yes, substitute flour tortillas with gluten-free versions to accommodate dietary needs while keeping the texture intact.
- → How do I assemble quesadillas on a sheet pan without tearing tortillas?
Overlap tortillas slightly around the edges and use a central tortilla to cover gaps, folding edges carefully to seal the filling inside.