Save Crispy, golden quesadillas filled with seasoned beef, melted cheese, and colorful vegetables—baked on a sheet pan for an easy, crowd-pleasing meal.
I first made these for a family game night, and they quickly became the most requested dish whenever we had friends over. There's nothing more satisfying than seeing the whole pan disappear in minutes.
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
- Prep the 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 Veggies:
- Add onion, garlic, and bell pepper. Cook for 3–4 minutes until softened.
- Season and Simmer:
- Stir in taco seasoning and water. Simmer for 2–3 minutes until thickened. Remove from heat.
- Combine 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 the centers overlap, covering the whole base. Place 1 tortilla in the center to cover any gaps.
- Add Filling and Cheese:
- Evenly spread the beef and vegetable mixture over the tortillas. Sprinkle cheddar and Monterey Jack cheese on top.
- Fold and 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.
- Brush 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.
- Slice and Serve:
- Let cool for 5 minutes before slicing into squares. Serve with salsa, sour cream, cilantro, and lime wedges as desired.
Save Whenever we make these for our family movie night, the kids race each other to get the crispiest pieces. It's the perfect way to bring everyone together around the table.
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) and milk (cheese and sour cream if using). Double-check ingredient labels if allergies are a concern.
Nutritional Information
Per serving: 520 calories, 27 g total fat, 44 g carbohydrates, 28 g protein.
Save Serve these sheet pan quesadillas hot for maximum crisp. Pair with fresh salsa or guacamole for a delicious finish.
Recipe Guide
- → What type of cheese works best?
Shredded cheddar and Monterey Jack cheeses melt well and add rich flavor and gooey texture to the quesadillas.
- → Can I use other proteins?
Yes, ground chicken, turkey, or plant-based crumbles can be substituted to suit dietary preferences or lighter options.
- → How do I keep tortillas crispy?
Brushing the tortillas with olive oil and baking between sheet pans helps create a golden, crisp finish while locking in moisture.
- → Are there vegetarian variations?
Omit beef and boost the filling with extra beans, vegetables, or plant-based meat alternatives for a vegetarian-friendly version.
- → What sides complement this dish?
Fresh salsa, sour cream, cilantro, and lime wedges add brightness and creaminess, balancing the rich, savory quesadillas.