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 became a family favorite because it combines bold flavors with minimal cleanup which is perfect for busy weeknights.
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 34 minutes until softened.
- Step 4:
- Stir in taco seasoning and water. Simmer for 23 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 meal brings the whole family together sharing hearty slices and stories after a busy day.
Notes
Use whole wheat or gluten-free tortillas if preferred. Cooking spray can be replaced with olive oil for a richer flavor.
Required Tools
Large rimmed sheet pan, large skillet, mixing spoon or 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 flavorful and easy sheet pan quesadilla making every meal special and stress-free.
Recipe FAQ
- → How do I get quesadillas crispy on a sheet pan?
Brush the tortillas with olive oil and bake under a weighted pan to press and crisp evenly. Baking time and temperature are key to achieving that golden crunch.
- → 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-friendly option.
- → What vegetables complement the beef filling?
Bell peppers, corn, black beans, and green onions add color, texture, and flavor that balance the seasoned beef perfectly.
- → How can I make this dish spicier?
Add diced jalapeños or a pinch of chili powder to the beef mixture to introduce some heat without overpowering the flavors.
- → Are there gluten-free alternatives for the tortillas?
Yes, whole wheat or gluten-free tortillas can be used while maintaining the crisp texture when baked properly on the sheet pan.
- → What is the best way to serve these quesadillas?
Allow them to cool slightly, then cut into squares and serve with salsa, sour cream, fresh cilantro, and lime wedges for added freshness and flavor.