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 dish quickly became a family favorite after I first made it for a busy weeknight dinner.
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 This quesadilla recipe is perfect for sharing around the table and creating warm family memories.
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 This sheet pan quesadilla recipe delivers delicious results with minimal effort every time.
Recipe Questions & Answers
- → What type of cheese works best for this dish?
A blend of shredded cheddar and Monterey Jack cheese offers a creamy, melty texture with a mild, tangy flavor that complements the beef and veggies.
- → Can I substitute the ground beef with other proteins?
Yes, ground chicken, turkey, or plant-based crumbles can be used for a lighter or vegetarian-friendly option without sacrificing flavor.
- → How should I prepare the sheet pan for baking?
Line the sheet pan with parchment paper or lightly grease it to prevent sticking and ensure easy cleanup after baking.
- → What is the best way to achieve crispy edges?
Brush the top tortillas with olive oil and weigh them down with a second sheet pan during baking to create a golden, crispy texture.
- → Are there any tips for adding extra heat?
Incorporate diced jalapeños into the beef and vegetable mixture to add a spicy kick to the quesadillas.
- → Can I use alternative tortillas?
Yes, whole wheat or gluten-free tortillas can be substituted to accommodate dietary preferences.