Save Crispy golden quesadillas filled with seasoned beef, melted cheese, and colorful vegetables are baked on a sheet pan for an easy crowd-pleasing meal.
I first made these for a family movie night and everyone loved how easy it was to serve warm, crispy squares straight from the oven. No standing at the stove flipping individual quesadillas meant more time with my family.
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
- Prepare Oven:
- Preheat oven to 425°F (220°C) and line a large rimmed sheet pan 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.
- Add Veggies:
- Add onion, garlic, and bell pepper. Cook for 3 to 4 minutes until softened.
- Season & Simmer:
- Stir in taco seasoning and water. Simmer for 2 to 3 minutes until thickened. Remove from heat.
- Mix Add-Ins:
- Add corn, black beans, and green onions to the skillet. Mix to combine.
- Layer Tortillas:
- Lay 6 tortillas overlapping around the edges of the prepared pan so half hangs over and centers overlap. Place 1 tortilla in the center to cover gaps.
- Add Filling & Cheese:
- Spread beef and vegetable mixture over tortillas. Sprinkle cheddar and Monterey Jack cheese on top.
- Fold & Seal:
- Fold overhanging tortilla edges toward the center, covering the filling. Place the final tortilla in the center if needed to seal.
- Oil & Bake:
- Brush top with olive oil or spray lightly with cooking spray.
- Weigh Down & Bake:
- Place another sheet pan on top to weigh down quesadillas. Bake for 15 minutes. Remove top pan and bake an additional 5 minutes until golden and crisp.
- Cool & Serve:
- Let cool for 5 minutes before slicing into squares. Serve with salsa, sour cream, cilantro, and lime wedges as desired.
Save My kids love helping layer the tortillas and add cheese before the baking. Sharing the crispy squares at the table has become one of our favorite weeknight traditions.
Serving Ideas
Try topping the quesadilla squares with salsa, sour cream, fresh cilantro, or lime wedges for extra flavor. Serve alongside a simple green salad to round out the meal.
Swap & Variations
Substitute ground chicken, turkey, or vegetarian crumbles for beef. Switch up the cheese, add jalapeños for heat, or use gluten-free tortillas for dietary needs.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on a sheet pan in the oven at 350°F (175°C) to keep them crispy.
Save These easy sheet pan quesadillas are perfect for busy nights. Just slice and enjoy with your favorite toppings.
Recipe Guide
- → Can I use other meats instead of beef?
Yes, ground chicken, turkey, or plant-based crumbles work well as alternatives for a lighter or vegetarian approach.
- → How can I make it spicier?
Adding diced jalapeños or a dash of hot sauce to the beef mixture will bring extra heat to the dish.
- → What type of cheese is best for melting?
Cheddar and Monterey Jack cheeses melt smoothly, providing a creamy, flavorful texture in each quesadilla.
- → Can I prepare these ahead of time?
Yes, assembling the layers in advance and refrigerating before baking can save time on busy days.
- → Are there gluten-free options available?
Using gluten-free tortillas instead of flour tortillas allows for a gluten-free friendly version.