Sheet Pan Beef Quesadillas with Cheddar and Monterey Jack Recipe

Introduction

Sheet pan quesadillas with beef combine a flavorful filling of seasoned ground beef, vegetables, and cheese baked to golden perfection. This easy, hands-off recipe is perfect for feeding a crowd or enjoying a satisfying weeknight meal.

Ingredients

• 1 lb ground beef
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 packet (1 oz) taco seasoning
• 1/3 cup water
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 cup frozen corn, thawed
• 1 can (15 oz) black beans, drained and rinsed
• 2 green onions, sliced
• 8 large flour tortillas (10-inch)
• 2 tbsp olive oil
• Cooking spray
• Salsa (for serving)
• Sour cream (for serving)
• Fresh cilantro, chopped (for serving)
• Lime wedges (for serving)

Instructions

1. Step 1: Preheat your oven to 425°F. Line a large rimmed sheet pan with parchment paper or lightly grease it.
2. Step 2: In a large skillet over medium heat, cook the ground beef until browned, about 5 minutes. Drain excess fat if needed.
3. Step 3: Add the diced onion, minced garlic, and red bell pepper to the skillet. Cook for 3 to 4 minutes until the vegetables soften.
4. Step 4: Stir in the taco seasoning and water. Simmer for 2 to 3 minutes until the mixture thickens, then remove from heat.
5. Step 5: Mix the thawed corn, drained black beans, and sliced green onions into the beef mixture until well combined.
6. Step 6: Arrange 6 tortillas overlapping around the edges of the sheet pan, letting half of each hang over the edge. Overlap the centers to cover the pan base, then place 1 tortilla in the center to fill gaps.
7. Step 7: Evenly spread the beef and vegetable mixture over the arranged tortillas. Sprinkle shredded cheddar and Monterey Jack cheese on top.
8. Step 8: Fold the overhanging tortilla edges towards the center to cover the filling. Add the remaining tortilla in the center if needed to seal the edges.
9. Step 9: Brush the top layer with olive oil or lightly spray it with cooking spray.
10. Step 10: Place another sheet pan on top to press down the quesadillas. Bake for 15 minutes, then remove the top pan and bake an additional 5 minutes until golden and crisp.
11. Step 11: Let the quesadillas cool for 5 minutes before slicing into squares. Serve with salsa, sour cream, cilantro, and lime wedges as desired.

Tips & Variations

• For a spicier kick, add diced jalapeños to the filling or sprinkle cayenne pepper into the taco seasoning mix.
• Use a mix of cheeses like pepper jack or smoked gouda for a different flavor profile.
• Vegetarian option: substitute the beef with sautéed mushrooms or extra black beans.
• Make ahead by assembling the quesadillas on the sheet pan and refrigerate for up to 4 hours before baking.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven at 350°F until warmed through and crispy again. Avoid microwaving to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use corn tortillas instead of flour tortillas?

Flour tortillas are best for this recipe because they are pliable and large enough to cover the pan base. Corn tortillas are smaller and less flexible, so they may not hold the filling as well.

Can I freeze sheet pan quesadillas?

Yes, you can freeze assembled but unbaked quesadillas wrapped tightly in foil or plastic wrap. Bake from frozen, adding extra baking time as needed until hot and crispy.

Sheet Pan Beef Quesadillas with Cheddar and Monterey Jack Recipe

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★★★★★

4.9 from 53 reviews

• Author: Noah
• Total Time: 40 minutes
• Yield: 8 servings 1x

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Description

This Sheet Pan Quesadillas Beef recipe offers an easy and delicious way to enjoy crispy, cheesy quesadillas loaded with seasoned ground beef, sautéed vegetables, black beans, and corn. Baked on a sheet pan for convenience, it’s perfect for a family-friendly dinner or casual get-together. The quesadillas are topped with a blend of cheddar and Monterey Jack cheeses, baked to golden perfection, and served with classic accompaniments like salsa, sour cream, fresh cilantro, and lime wedges.

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Ingredients

Scale 1x2x3x

Beef Mixture

• 1 lb ground beef
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 packet (1 oz) taco seasoning
• 1/3 cup water
• 1 cup frozen corn, thawed
• 1 can (15 oz) black beans, drained and rinsed
• 2 green onions, sliced

Cheese

• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese

Tortillas and Toppings

• 8 large flour tortillas (10-inch)
• 2 tbsp olive oil
• Cooking spray
• Salsa, for serving
• Sour cream, for serving
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

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Instructions

1. Prepare Oven and Sheet Pan: Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or lightly grease it to prevent sticking.
2. Cook Beef: In a large skillet over medium heat, add the ground beef and cook until browned, about 5 minutes. Drain any excess fat if necessary.
3. Sauté Vegetables: Add the diced onion, minced garlic, and red bell pepper to the skillet with the beef. Cook for an additional 3 to 4 minutes until the vegetables have softened.
4. Add Seasoning and Simmer: Stir in the taco seasoning packet and 1/3 cup water. Let the mixture simmer for 2 to 3 minutes until it thickens. Remove from heat.
5. Incorporate Corn, Beans, and Green Onions: Mix in the thawed corn, drained black beans, and sliced green onions to the beef mixture, combining everything thoroughly.
6. Arrange Tortillas on Pan: On the prepared sheet pan, arrange 6 tortillas overlapping around the edges, letting half of each tortilla hang over the pan’s edge. Place the 7th tortilla in the center to cover gaps and create a base layer.
7. Add Filling and Cheese: Spread the beef and vegetable mixture evenly over the bed of tortillas. Sprinkle shredded cheddar and Monterey Jack cheese evenly over the top.
8. Fold Tortilla Edges: Fold the overhanging tortilla edges toward the center to cover the filling. If needed, add the 8th tortilla in the center to help seal the edges, forming a large quesadilla.
9. Brush with Oil: Brush the top layer with olive oil or lightly spray with cooking spray to help achieve a golden, crispy crust.
10. Bake with Weight: Place another rimmed sheet pan on top of the quesadilla to press it down. Bake for 15 minutes, then remove the top pan and bake for an additional 5 minutes until the quesadilla is golden brown and crispy.
11. Cool and Serve: Allow the quesadilla to cool for 5 minutes on the pan before slicing into squares. Serve warm with salsa, sour cream, chopped cilantro, and lime wedges as desired.

Notes

• You can substitute ground turkey or chicken for a leaner protein option.
• For extra crunch, add diced jalapeños or a sprinkle of crushed tortilla chips inside before baking.
• Use whole wheat or corn tortillas for a gluten-free or healthier option, but adjust baking time as needed for texture.
• If you don’t have a second sheet pan to press down the quesadilla, place a heavy oven-safe object or foil-wrapped bricks on top instead.
• Leftovers can be refrigerated for up to 3 days and reheated in a skillet or oven to maintain crispiness.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican-American

Keywords: sheet pan quesadillas, beef quesadillas, easy dinner, baked quesadillas, Mexican-inspired, one-pan meal, ground beef recipe