Save Crispy golden quesadillas filled with seasoned beef melted cheese and colorful vegetables baked on a sheet pan for an easy crowdpleasing meal.
I first made these sheet pan quesadillas when my family asked for something fun but quick on a busy weeknight. Everyone loved how you can customize each slice with toppings and how the oven does all the work.
Ingredients
- Ground beef: 1 lb (450 g) for the hearty filling
- Yellow onion: 1 small finely diced
- Garlic: 2 cloves minced
- Red bell pepper: 1 diced for color and sweetness
- Taco seasoning: 1 packet (1 oz/28 g) plus 1/3 cup (80 ml) water to season the meat
- Cheddar cheese: 2 cups (200 g) shredded
- Monterey Jack cheese: 1 cup (100 g) shredded
- Frozen corn: 1 cup (150 g) thawed
- Black beans: 1 (15 oz/425 g) can drained and rinsed
- Green onions: 2 sliced
- Flour tortillas: 8 large (10inch/25 cm)
- Olive oil: 2 tbsp (30 ml) or cooking spray for crisping
- Salsa sour cream cilantro lime wedges: For serving (optional)
Instructions
- Prepare oven and pan:
- Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or grease lightly.
- Cook beef:
- In a large skillet over medium heat cook ground beef until browned about 5 minutes. Drain fat if needed.
- Add vegetables:
- Add onion garlic and bell pepper. Cook 34 minutes until softened.
- Season:
- Stir in taco seasoning and water. Simmer 23 minutes until thick. Remove from heat.
- Add corn and beans:
- Add corn black beans and green onions. Mix to combine.
- Arrange tortillas:
- Lay 6 tortillas overlapping around the edges of the sheet pan half hanging over the edge and centers overlapping. Place 1 tortilla in the center to cover gaps.
- Add filling and cheese:
- Evenly spread beef and veggie mixture over tortillas. Sprinkle cheddar and Monterey Jack cheese on top.
- Fold and seal:
- Fold overhanging tortilla edges toward the center to cover filling. Add final tortilla in center if needed to seal.
- Brush with oil:
- Brush tops with olive oil or spray lightly with cooking spray.
- Bake:
- Place another sheet pan on top to weigh quesadillas down. Bake 15 minutes remove top pan and bake 5 minutes more until golden and crisp.
- Cool and serve:
- Let cool 5 minutes before slicing. Serve with salsa sour cream cilantro and lime wedges if desired.
Save This is my go-to recipe for weeknight dinners with the kids especially when friends drop in unexpectedly. Everyone loves grabbing a slice right off the pan.
Serving Suggestions
Top with salsa, sour cream, fresh cilantro or lime wedges for extra flavor and freshness. Serve with a simple green salad or Spanish rice to complete the meal.
Make Ahead and Storage
Prep the beef mixture the day before and refrigerate. Leftover quesadillas reheat well in the oven at 350°F for about 10 minutes until crisp again.
Ingredient Swaps and Customization
You can swap in different cheeses use spinach or diced jalapeño for a kick or choose whole wheat or glutenfree tortillas if needed. Make it completely vegetarian by using plantbased meat alternatives.
Save Try these easy sheet pan quesadillas for your next family meal—easy cleanup and satisfied smiles guaranteed.
Recipe FAQs
- → Can I use other meats instead of beef?
Yes, ground chicken, turkey, or plant-based crumbles work well as alternatives to beef for lighter or vegetarian options.
- → What type of tortillas works best?
Large flour tortillas (10-inch) are ideal, but whole wheat or gluten-free tortillas can be used based on preference.
- → How do I achieve extra crispiness?
Brushing the stacked quesadillas with olive oil and using a second sheet pan to press them ensures a golden, crispy finish.
- → Can I add extra heat to the dish?
Yes, finely diced jalapeños can be included in the beef mixture for a spicier flavor.
- → What sides complement these quesadillas?
Fresh salsa, sour cream, chopped cilantro, and lime wedges add bright, tangy notes that pair nicely with the rich filling.