Pin Recipe 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 gathering, and everyone loved how crispy the tortillas turned out and how easy cleanup was. It quickly became a go-to dinner for busy weeknights or casual get-togethers.
Ingredients
- Ground beef: 1 lb (450 g), for the main filling
- 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)
- Shredded cheddar cheese: 2 cups (200 g)
- Shredded Monterey Jack cheese: 1 cup (100 g)
- Frozen corn: 1 cup (150 g), thawed
- Black beans: 1 can (15 oz/425 g), drained and rinsed
- Green onions: 2, sliced
- Flour tortillas: 8 large (10-inch/25 cm)
- Olive oil: 2 tbsp (30 ml)
- Cooking spray: for brushing or spraying the tortillas
- Serving (optional): salsa, sour cream, fresh cilantro (chopped), lime wedges
Instructions
- Preheat the 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 the beef:
- In a large skillet over medium heat, cook ground beef until browned, about 5 minutes. Drain excess fat if needed.
- Add vegetables:
- 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.
- Add beans and corn:
- Add corn, black beans, and green onions to the skillet. Mix to combine.
- Prepare tortillas:
- Lay 6 tortillas overlapping around the edges of the prepared sheet pan, so half the tortilla hangs over the edge and the centers overlap, covering the whole base. Place 1 tortilla in the center to cover any gaps.
- Assemble:
- Evenly spread the beef and vegetable mixture over the tortillas. Sprinkle cheddar and Monterey Jack cheese on top.
- Fold and seal:
- Fold the overhanging edges of the tortillas toward the center, covering the filling. Place the final tortilla in the center if needed to seal.
- Brush and bake:
- Brush the top with olive oil or spray lightly with cooking spray. Place another sheet pan on top to weigh down the quesadillas. Bake for 15 minutes. Remove the top sheet pan and bake for an additional 5 minutes until golden and crisp.
- Slice and serve:
- Let cool for 5 minutes before slicing into squares. Serve with salsa, sour cream, cilantro, and lime wedges as desired.
Pin Recipe Our family loves gathering around the table and pulling apart the crispy squares of quesadilla, each with plenty of cheese and filling in every bite.
Serving Suggestions
Enjoy these quesadillas with your favorite salsa, a dollop of sour cream, a sprinkle of chopped cilantro, and a squeeze of lime for an extra fresh touch.
How to Store Leftovers
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to keep them crispy.
Variations
Try adding spinach, diced jalapeños for heat, or using whole wheat or gluten-free tortillas to suit your needs.
Pin Recipe This easy sheet pan dinner brings bold flavor and crispy texture to your table, making it a favorite for both weeknights and celebrations.
Recipe FAQs
- → How do I keep the quesadillas crispy?
Brushing the top with olive oil and using the sheet pan method ensures even crisping. Baking without moisture traps results in a golden, crunchy crust.
- → Can I use other proteins instead of beef?
Yes, ground chicken, turkey, or plant-based crumbles work well and offer lighter or vegetarian alternatives.
- → What vegetables enhance the filling?
Bell peppers, corn, black beans, and green onions add color, texture, and flavor to the filling mix.
- → Is there a way to add extra spice?
Adding diced jalapeños or using spicier taco seasoning can elevate the heat level according to taste.
- → What sides complement these quesadillas?
Salsa, sour cream, fresh cilantro, and lime wedges offer fresh and tangy accents that enhance each bite.
- → Can I prepare this dish gluten-free?
Yes, swapping flour tortillas for gluten-free or whole wheat versions adapts the dish to dietary needs.