Pin It Crispy, golden quesadillas filled with seasoned beef, melted cheese, and colorful vegetables baked on a sheet pan for an easy, crowd-pleasing meal.
The first time I made these, my family couldn't believe how crunchy and flavorful each slice was. Baking everything on a sheet pan makes assembly and serving effortless for everyone.
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 the beef mixture:
- In a large skillet over medium heat, cook ground beef until browned, about 5 minutes. Drain excess fat if needed. Add onion, garlic, and bell pepper. Cook for 3 to 4 minutes until softened.
- Season and thicken:
- Stir in taco seasoning and water. Simmer for 2 to 3 minutes until thickened. Remove from heat. 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 and bake:
- 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.
- Slice and serve:
- Let cool for 5 minutes before slicing into squares. Serve with salsa, sour cream, cilantro, and lime wedges as desired.
Pin It 
Whenever we make these, it's always a hit at family movie night. Everyone gets to grab their own cheesy square and add their favorite toppings together.
Required Tools
Large rimmed sheet pan, large skillet, mixing spoon or spatula, sharp knife, cutting board, pastry brush
Allergen Information
Contains wheat (flour tortillas) and milk (cheese and sour cream if using). Nut-free recipe. Always check ingredient labels.
Nutritional Information
Each serving: calories 520, total fat 27 g, carbohydrates 44 g, protein 28 g
Pin It 
This easy sheet pan method makes weeknight dinner a breeze. Serve hot and watch everyone dig in fast!
Recipe Questions & Answers
- → 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 option.
- → What type of tortillas are best for baking on a sheet pan?
Large flour tortillas (about 10 inches) are ideal for folding and layering on a sheet pan to achieve even baking and crispiness.
- → How can I make the quesadillas more flavorful?
Adding diced jalapeños or a pinch of extra taco seasoning can introduce a pleasant spicy kick to the filling.
- → Is it necessary to use two sheet pans during baking?
Placing a second sheet pan on top helps weigh down the quesadillas for uniform cooking and a crispy finish but can be skipped if unavailable.
- → Can I prepare this dish ahead of time?
The beef mixture can be cooked in advance and refrigerated. Assemble just before baking for the best texture and flavor.