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Sheet Pan Quesadillas: Easy & Delicious Beef Recipe
7 hours ago
Ground Beef Sheet Pan Quesadillas– these easy sheet pan quesadillas are made with taco seasoned ground beef, black beans, green chilies, and cheese for a delicious and satisfying meal. Ready in only 40 minutes, these are perfect for a busy weeknight dinner!
These fun quesadillas take the work out of having to make individual servings and are perfect for feeding large crowds! Simply cut your desired size piece and serve with your favorite toppings! Not only do they make an easy dinner recipe for busy nights (perhaps Taco Tuesday) , but they can also be served as an appetizer when having guests over! Serve with some guacamole and/or salsa and you’re set!
Ingredient Notes for Sheet Pan Quesadillas with Ground Beef
Here are some quick notes about the ingredients needed in this recipe.
Beef– you’ll want to use ground beef for this recipe. Any percentage works, I tend to use 93/7 as it has less grease/fat, however, you’ll be draining excess grease after cooking, so it doesn’t matter. Feel free to also use ground turkey or ground chicken.
Tortillas– you’ll want to use large flour tortillas, they are typically labelled “burrito size” on the package.
Taco Seasoning– any brand and heat level works, I love using homemade taco seasoning so I can control the ingredients.
Black Beans– drain and rinse the canned beans.
Corn– I love using Mexicorn in this beef quesadillas recipe as it adds in onions and peppers, however, any type of corn works.
Green Chilies– you’ll need one 4 ounce can of green chilies. If you like heat in your food, feel free to use jalapenos in place of the chilies.
Shredded Cheese– I use shredded Mexican Cheese, however, you can use Cheddar Cheese, Monterey Jack cheese, or Pepper Jack cheese.
Butter– unsalted butter is my go-to to control salt count, however, salted butter works too. You’ll brush this melted butter on top of the tortillas just before baking so they get perfectly crispy in the oven.
Heat a large skillet over medium heat. Add the ground beef and cook until browned. Remove from the heat and drain the grease. Stir in the taco seasoning and let cool for 10 minutes.
In a large mixing bowl, add the beef, corn, black beans, and green chilies. Stir together.
Prepare a 9x 13 cookie sheet by spraying it with nonstick cooking spray. Lay 2 tortillas in the middle of the pan, then continue laying 6 more tortillas around the edges, making sure half of each tortilla hangs off the edge of the pan.
Add the ground beef mixture and spread evenly. Sprinkle on the cheese.
Place 2 more tortillas on top of the mixture. Fold over the tortillas hanging off the edge. Melt the butter and spread it on top of the quesadilla.
Place a second baking sheet on top of the quesadilla to hold the tortillas down. Bake in a 425º F oven for 15 minutes, then remove the top baking pan and cook for another 5 minutes, or until the tortillas are golden and crispy.
Let cool for a couple of minutes. Cut into rectangles and enjoy!
Once you have your sheet pan beef quesadilla ready to cut and serve, you can have fun with the toppings to make it your own. Here are some of our favorite topping options:
Use a pizza cutter to slice these easily. Although a knife works too, I have found a pizza slicer makes this quite easy to slice and serve.
If you use taco sized tortillas, you will need a few more in addition to the 10 since they are smaller in size.
Shred your cheese from the block versus buying pre-shredded bags. The pre-shredded bags come coated in an additive that prevents the cheese from sticking during transportation. Unfortunately, this means the cheese won’t melt evenly and won’t give you that ooey gooey cheesy flavor! Freshly grated is best.
Feel free to use your favorite protein if you don’t want to use ground beef. Shredded chicken or pork work great too. I love using this slow cooker chicken in my quesadillas for nights I forgot to thaw the beef.
Oven Baked Beef Quesadilla Storage Tips
If you have leftovers, allow them to fully cool. Once cooled, place in an airtight container in your refrigerator up to 4 days.
To freeze, place in a freezer safe container or bag in freezer up to 3 months. Defrost in fridge overnight and reheat in the oven at 350 degrees until heated through, or place in the air fryer at 320 degrees for about 5-10 minutes.
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