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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Brush with Oil: Brush the top layer with olive oil or lightly spray with cooking spray to help achieve a golden, crispy crust.
- 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.
- 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
