Save Crispy, golden quesadillas filled with seasoned beef, melted cheese, and colorful vegetables baked on a sheet pan make an easy crowd-pleasing dinner.
I first tried making sheet pan quesadillas after searching for ways to simplify dinner for my busy weeknights. The results were crispy, cheesy, and delicious every single time.
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Ingredients
- Ground beef: 1 lb (450 g), browned
- 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
- 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 (10-inch/25 cm)
- Olive oil: 2 tbsp (30 ml), for brushing
- Cooking spray: as needed
- Salsa: optional for serving
- Sour cream: optional for serving
- Fresh cilantro: optional, chopped for serving
- Lime wedges: optional for serving
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Instructions
- Prepare the pan:
- Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment or lightly grease.
- Cook beef:
- In a large skillet over medium heat, brown ground beef for 5 minutes. Drain excess fat.
- Add veggies:
- Add onion, garlic, and bell pepper. Cook 3–4 minutes until softened.
- Season:
- Stir in taco seasoning and water. Simmer 2–3 minutes until thickened. Remove from heat.
- Add mix-ins:
- Stir in corn, black beans, and green onions to combine thoroughly.
- Layer tortillas:
- Arrange 6 tortillas overlapping around edges of pan so half hangs over and centers overlap. Place 1 tortilla in center to cover gaps.
- Add filling:
- Evenly spread beef mixture over tortillas. Sprinkle cheddar and Monterey Jack cheese on top.
- Fold and seal:
- Fold tortilla edges toward center to cover filling. Place final tortilla in center to seal if needed.
- Brush and bake:
- Brush tops with olive oil or spray lightly. Top with another sheet pan to weigh down. Bake 15 minutes. Remove top pan and bake 5 minutes more until crisp.
- Slice and serve:
- Let cool 5 minutes. Slice into squares and serve with salsa, sour cream, cilantro, and lime wedges as desired.
Save My kids love helping layer the tortillas and sprinkle the cheese, turning dinner into a fun family activity we all enjoy.
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Required Tools
Large rimmed sheet pan, large skillet, mixing spoon, sharp knife, cutting board, pastry brush (optional)
Allergen Information
Contains wheat and milk. Nut-free but always check labels to ensure safety for those with allergies.
Nutritional Information
Per serving: 520 calories, 27 g total fat, 44 g carbohydrates, 28 g protein
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Sheet pan quesadillas offer unbeatable crunch and bold flavor for weeknight dinners or casual gatherings. Enjoy customizing with your favorite toppings!
Common Questions
- → What type of cheese works best for quesadillas?
Cheddar and Monterey Jack cheeses melt beautifully, providing both flavor and stretchiness ideal for quesadillas.
- → Can I use other proteins besides beef?
Yes, ground chicken, turkey, or plant-based crumbles can be used as alternatives for a lighter or vegetarian option.
- → How do I prevent tortillas from falling apart during baking?
Lining the sheet pan and layering overlapping tortillas folded over the filling helps maintain structure and crispness.
- → What is the purpose of placing a second sheet pan on top?
The second pan weights down the quesadillas to ensure even contact with heat, creating a crisp golden crust.
- → Can I add extra heat to these quesadillas?
Adding diced jalapeños or spicy seasonings to the beef mixture will introduce a pleasant spicy kick.
