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 made these sheet pan quesadillas for a family game night, and everyone loved how crispy and cheesy they turned out. The convenience of baking everything together made cleanup a breeze.
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
- Prepare 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 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. Cook for 3–4 minutes until softened.
- Season:
- Stir in taco seasoning and water. Simmer for 2–3 minutes until thickened. Remove from heat.
- Add Veggies:
- Add corn, black beans, and green onions to the skillet. Mix to combine.
- Arrange Tortillas:
- Lay 6 tortillas overlapping around the edges of the prepared sheet pan, so half the tortilla hangs over the edge and centers overlap, covering the whole base. Place 1 tortilla in the center to cover gaps.
- Add Filling and Cheese:
- Evenly spread the beef and vegetable mixture over tortillas. Sprinkle cheddar and Monterey Jack cheese on top.
- Seal:
- 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 Top:
- 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.
- Cool and Serve:
- Let cool for 5 minutes before slicing into squares. Serve with salsa, sour cream, cilantro, and lime wedges as desired.
Save My kids love helping with the assembly of these quesadillas, folding the tortillas before baking makes it a fun and interactive family dinner.
Customization Ideas
Switch up the veggies or add diced jalapeños for more heat. You can use whole wheat or gluten-free tortillas if you prefer.
Serving Suggestions
Serve with salsa, sour cream, chopped cilantro, and fresh lime wedges for extra flavor.
Nutrition Information
Each serving contains approximately 520 calories, 27 g fat, 44 g carbohydrates, and 28 g protein.
Save Enjoy these sheet pan quesadillas fresh from the oven for the best texture. Reheat leftovers in the oven or air fryer to bring back the crispiness.
Recipe FAQ
- → What pan size works best for baking these quesadillas?
A large rimmed sheet pan around 18x13 inches is ideal for evenly arranging and baking the quesadillas.
- → Can I substitute the beef with other proteins?
Yes, ground chicken, turkey, or plant-based crumbles work well as alternatives for a lighter or vegetarian option.
- → How do I ensure the quesadillas turn out crispy?
Brushing the top with olive oil and placing a second sheet pan on top while baking helps achieve a golden, crispy texture.
- → What side toppings pair well with this dish?
Fresh salsa, sour cream, chopped cilantro, and lime wedges complement the flavors and textures beautifully.
- → Can I add extra heat to the filling?
Yes, diced jalapeños or your preferred chili peppers can be added to enhance spiciness.