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've made this sheet pan quesadilla recipe for weeknight dinners and family gatherings—it's always a hit! Everyone loves the crispy edges and gooey cheese, plus it comes together so quickly.
Ingredients
- Ground beef: 1 lb (450 g)
- Yellow onion: 1 small, finely diced
- Garlic: 2 cloves, minced
- Red bell pepper: 1, diced
- Taco seasoning: 1 packet (1 oz/28 g)
- Water: 1/3 cup (80 ml)
- Cheddar cheese: 2 cups (200 g), shredded
- Monterey Jack cheese: 1 cup (100 g), shredded
- Corn: 1 cup (150 g), thawed if frozen
- Black beans: 1 (15 oz/425 g) can, drained and rinsed
- Green onions: 2, sliced
- Flour tortillas: 8 large (10-inch/25 cm)
- Olive oil: 2 tbsp (30 ml)
- Cooking spray: as needed
- Salsa: optional, for serving
- Sour cream: optional, for serving
- Fresh cilantro: chopped, optional
- Lime wedges: optional, for serving
Instructions
- Prep oven:
- 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:
- Stir in taco seasoning and water. Simmer for 2–3 minutes until thickened. Remove from heat.
- Mix in extras:
- Add corn, black beans, and green onions to the skillet. Mix to combine.
- Assemble tortillas:
- Lay 6 tortillas overlapping around edges of the prepared sheet pan, so half hangs over the edge and the centers overlap, covering the base. Place 1 tortilla in center to cover gaps.
- Fill and top:
- Evenly spread the beef and veggie mixture over the tortillas. Sprinkle cheddar and Monterey Jack cheese on top.
- Seal quesadillas:
- Fold overhanging edges of the tortillas toward the center, covering the filling. Place final tortilla in center if needed to seal.
- Brush tops:
- Brush with olive oil or spray lightly with cooking spray.
- Bake:
- Top with another sheet pan to weigh down. Bake for 15 minutes. Remove top pan and bake 5 more minutes until golden and crisp.
- Serve:
- Let cool for 5 minutes, slice into squares, and serve with salsa, sour cream, cilantro, and lime wedges as desired.
Save We love gathering around the kitchen when this comes out of the oven, everyone grabbing their favorite toppings before digging in together.
Required Tools
Large rimmed sheet pan, large skillet, mixing spoon or spatula, sharp knife, cutting board, and a pastry brush if you want to brush on olive oil.
Allergen Information
Contains wheat from flour tortillas and milk from cheese and sour cream if using. Nut-free, but check all packaging if food allergies apply.
Nutritional Information (per serving)
Calories: 520, Total Fat: 27 g, Carbohydrates: 44 g, Protein: 28 g
Save Slice these quesadillas right on the pan and serve hot for the best crunch. Everyone will ask for seconds!
Kitchen Tips & Answers
- → How do I ensure the quesadillas turn out crispy?
Brushing the top tortilla with olive oil and baking with a weighted sheet pan helps create a golden, crispy texture.
- → Can I substitute the beef with other proteins?
Yes, ground chicken, turkey, or plant-based crumbles work well as alternatives to beef.
- → What vegetables are included in the filling?
The filling contains diced red bell pepper, black beans, thawed corn, green onions, and yellow onion sautéed with garlic.
- → Is there a way to add some heat to the dish?
Adding diced jalapeños to the beef mixture will give a pleasant spicy kick.
- → What types of tortillas are best for this dish?
Large flour tortillas are recommended, but whole wheat or gluten-free options can be used based on preference.