Sheet Pan Quesadillas Beef (Print)

Crispy, cheesy quesadillas with seasoned beef and vegetables baked on a sheet pan for an easy meal.

# Ingredients:

→ 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 can (15 ounces) black beans, drained and rinsed
11 - 2 green onions, sliced

→ Assembly

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

→ Serving (Optional)

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

# Instructions:

01 - Set the oven to 425°F and line a large rimmed sheet pan (18x13 inches) with parchment paper or lightly grease it.
02 - Cook ground beef in a large skillet over medium heat until browned, about 5 minutes. Drain excess fat as needed.
03 - Add diced onion, minced garlic, and red bell pepper to the skillet and cook until softened, about 3 to 4 minutes.
04 - Stir in taco seasoning and water, then simmer for 2 to 3 minutes until the mixture thickens. Remove from heat.
05 - Mix in thawed corn, drained black beans, and sliced green onions until fully incorporated.
06 - Place six tortillas on the sheet pan overlapping the edges so they cover the base, allowing half of each tortilla to hang over the sides. Position one tortilla in the center to fill gaps.
07 - Evenly distribute the beef and vegetable mixture over the tortillas, then sprinkle shredded cheddar and Monterey Jack cheeses on top.
08 - Fold the overhanging edges of the tortillas toward the center to enclose the filling; place the remaining tortilla in the center to seal if needed.
09 - Brush the top surface with olive oil or spray lightly with cooking spray.
10 - Place a second sheet pan on top to press down and bake for 15 minutes.
11 - Remove the top pan and bake for an additional 5 minutes until the quesadillas are golden brown and crisp.
12 - Allow to cool for 5 minutes before slicing into squares. Serve with optional salsa, sour cream, cilantro, and lime wedges.

# Pro Tips:

01 -
  • Easy to prepare and baked all on one sheet pan for quick cleanup.
  • Combination of flavorful seasoned beef and colorful vegetables makes each bite satisfying and balanced.
  • Customizable with optional toppings to suit your taste preferences.
02 -
  • Use a pastry brush for an even coating of olive oil to achieve maximum crispiness on the tortilla surface.
  • Drain excess fat from the cooked ground beef to prevent sogginess in the quesadillas.
  • Overlap the tortillas slightly on the pan to create a stable base and avoid gaps in the final bake.
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