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 has become a favorite for busy weeknights in my household because it is simple yet full of 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
- Preheat:
- 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.
- Cook Veggies:
- Add onion, garlic, and bell pepper. Cook for 3–4 minutes until softened.
- Add Seasoning:
- Stir in taco seasoning and water. Simmer for 2–3 minutes until thickened. Remove from heat.
- Combine:
- 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 the centers overlap, covering the whole base. Place 1 tortilla in the center to cover any gaps.
- Spread Filling:
- Evenly spread the beef and vegetable mixture over the tortillas. Sprinkle cheddar and Monterey Jack cheese on top.
- Fold Edges:
- Fold the overhanging edges of the tortillas toward the center, covering the filling. Place the final tortilla in the center if needed to seal.
- Brush Oil:
- 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 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 This recipe always brings my family together around the table for a fun and satisfying meal.
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 These sheet pan quesadillas deliver big taste with minimal effort perfect for any day of the week.
Recipe Help & FAQs
- → What is the best way to keep the quesadillas crispy?
Baking them on a weighted sheet pan helps press the tortillas flat and bake them evenly, resulting in a crispy, golden crust.
- → Can I substitute the beef for another protein?
Yes, ground chicken, turkey, or plant-based crumbles work well as lighter or vegetarian alternatives.
- → How do I prevent the filling from making the tortillas soggy?
Drain any excess liquid from cooked ingredients and ensure the mixture is thick before assembling to maintain crispness.
- → Can I use different types of tortillas?
Whole wheat or gluten-free tortillas can replace flour tortillas depending on dietary preferences, offering variety without compromising texture.
- → What sides complement this dish well?
Salsa, sour cream, fresh cilantro, and lime wedges add brightness and balance to the richness of the quesadillas.