Save Crispy & golden quesadillas filled with seasoned beef, melted cheese, and colorful vegetables create an easy sheet pan meal perfect for gatherings or family dinners. Everything comes together in one pan for less mess and more flavor.
I first made this for a Friday game night and was amazed how quickly the pan disappeared. Everyone loved customizing their servings with salsa, lime, and sour cream, making it a fun activity as well as a delicious dinner.
Ingredients
- Beef Mixture: 1 lb (450 g) ground beef, 1 small yellow onion (finely diced), 2 cloves garlic (minced), 1 red bell pepper (diced), 1 packet (1 oz/28 g) taco seasoning, 1/3 cup (80 ml) water
- Cheese and Veggies: 2 cups (200 g) shredded cheddar cheese, 1 cup (100 g) shredded Monterey Jack cheese, 1 cup (150 g) frozen corn (thawed), 1 (15 oz/425 g) can black beans (drained and rinsed), 2 green onions (sliced)
- Assembly: 8 large flour tortillas (10-inch/25 cm), 2 tbsp (30 ml) olive oil, cooking spray
- Serving (Optional): Salsa, sour cream, fresh cilantro (chopped), lime wedges
Instructions
- Prepare the Pan:
- Preheat oven to 425°F (220°C). Line a large rimmed sheet pan (approx. 18x13 in/45x33 cm) with parchment paper or grease lightly.
- Cook Beef:
- In a large skillet over medium heat, cook ground beef until browned, around 5 minutes. Drain excess fat if needed.
- Add Vegetables:
- Stir in onion, garlic, and bell pepper. Cook 3–4 minutes until softened.
- Season and Thicken:
- Add taco seasoning and water. Simmer 2–3 minutes until thickened, then remove from heat.
- Mix Veggies:
- Add corn, black beans, and green onions to the skillet. Mix well and set aside.
- Layer Tortillas:
- Arrange 6 tortillas, overlapping, so half hangs over the edge of the pan. Place 1 tortilla at the center to cover gaps.
- Fill and Top:
- Spread beef mixture over tortillas. Sprinkle cheddar and Monterey Jack cheese evenly.
- Fold and Seal:
- Fold overhanging tortilla edges toward the center. Add a final tortilla if needed.
- Oil and Bake:
- Brush top with olive oil or lightly spray. Place another sheet pan atop to weigh down. Bake 15 minutes.
- Crisp and Cool:
- Remove top pan. Bake 5 additional minutes until golden and crisp. Let cool 5 minutes.
- Slice and Serve:
- Cut into squares. Serve with salsa, sour cream, cilantro, and lime as preferred.
Save My kids love helping with layering and folding the tortillas. It turns into a teamwork moment each time and there are never any leftovers with this dish.
Required Tools
Large rimmed sheet pan, skillet, mixing spoon, sharp knife, cutting board, pastry brush (optional)
Allergen Information
Contains wheat (tortillas) and milk (cheese, sour cream if used). Nut-free but check individual packaging for contamination risks.
Nutritional Information
Each serving provides approximately 520 calories, 27 g fat, 44 g carbohydrates, and 28 g protein.
Save Serve these quesadillas hot from the oven for the crispiest bite. A squeeze of lime and a dollop of sour cream make them irresistible.
Kitchen Q&A
- → How do I prevent the tortillas from getting soggy?
Ensure the beef mixture is not overly wet before assembling. Cooking the filling to reduce excess moisture and using a light brush of olive oil on top helps maintain crispiness during baking.
- → Can I substitute other proteins in this dish?
Yes, ground chicken, turkey, or plant-based crumbles work well as alternatives for a lighter or vegetarian variation.
- → What type of cheese works best?
Combining sharp cheddar and creamy Monterey Jack provides a flavorful melt, but other melty cheeses like mozzarella or pepper jack can be used for different tastes.
- → How long should the quesadillas bake?
Bake for 20 minutes total, using a second sheet pan to weigh them down for the first 15 minutes, then remove and finish baking uncovered to get a golden, crispy finish.
- → Are there suggested serving accompaniments?
Serving with fresh salsa, sour cream, chopped cilantro, and lime wedges adds acidity and creaminess, enhancing the overall flavors.