Sheet Pan Quesadillas Beef (Printable)

Crispy quesadillas baked with seasoned beef, cheese, and colorful vegetables on a sheet pan.

# What You'll Need:

→ Beef Mixture

01 - 1 pound ground beef
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 packet (1 ounce) taco seasoning
06 - 1/3 cup water

→ Cheese and Vegetables

07 - 2 cups shredded cheddar cheese
08 - 1 cup shredded Monterey Jack cheese
09 - 1 cup frozen corn, thawed
10 - 1 (15-ounce) can black beans, drained and rinsed
11 - 2 green onions, sliced

→ Assembly

12 - 8 large flour tortillas (10-inch)
13 - 2 tablespoons olive oil
14 - Cooking spray

→ Serving (Optional)

15 - Salsa
16 - Sour cream
17 - Fresh cilantro, chopped
18 - Lime wedges

# Method:

01 - Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment paper or lightly grease it.
02 - In a large skillet over medium heat, cook ground beef until browned, approximately 5 minutes. Drain excess fat if necessary.
03 - Add diced onion, minced garlic, and diced red bell pepper to the skillet. Cook for 3 to 4 minutes until softened.
04 - Stir in taco seasoning and water. Simmer for 2 to 3 minutes until mixture thickens, then remove from heat.
05 - Mix in thawed corn, drained black beans, and sliced green onions until well combined.
06 - Place 6 tortillas overlapping around the edges of the prepared sheet pan so that half of each hangs over the edge and the centers overlap, covering the whole base. Position 1 tortilla in the center to fill any gaps.
07 - Evenly spread the beef and vegetable mixture over the tortillas. Sprinkle shredded cheddar and Monterey Jack cheeses on top.
08 - Fold the overhanging edges of tortillas toward the center to cover the filling. Place the final tortilla in the center if needed to seal the quesadillas.
09 - Brush the top with olive oil or lightly coat with cooking spray.
10 - Place a second sheet pan on top to weigh down the quesadillas and bake for 15 minutes. Remove the top pan and bake an additional 5 minutes until golden and crispy.
11 - Allow to cool for 5 minutes before slicing into squares. Serve with salsa, sour cream, chopped cilantro, and lime wedges as desired.

# Expert Advice:

01 -
  • Hands-off baking makes entertaining easy
  • Crispy tortillas and melty cheese in every bite
02 -
  • You can swap the beef for ground turkey, chicken, or plant-based crumbles for different diets
  • This recipe contains wheat and milk but is naturally nut-free
03 -
  • Weighing down the quesadillas with a second sheet pan ensures a crisp crust all over
  • Letting the baked quesadillas rest for 5 minutes makes slicing easier and keeps the filling inside
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