This Sheet Pan Quesadilla takes the mess and stress out of quesadilla night! Made on one sheet pan with taco-seasoned ground beef, plenty of cheese, and simple veggies, both the adults and kids will want a slice.
Why you’ll love this family favorite recipe!
- An easy one-pan dinner: Forget everything you know about assembling individual quesadillas for everyone in the family—this recipe gets it done on just one sheet pan!
- A beefy, cheesy filling: This sheet pan quesadilla recipe is made with a taco-seasoned ground beef filling and plenty of shredded cheese to ensure every bite is ooey gooey.
- Seriously flexible! From the hearty filling to the toppings to the dipping sauces, there are endless ways to put your own spin on this easy sheet pan dinner.
I have a thing for easy, one-pan recipes. My sheet pan eggs make breakfast a breeze, and my slow roasted salmon and potatoes is great for a fancy-ish dinner. But when it comes to game days and fun family dinners, nothing could be better than this Sheet Pan Beef Quesadilla. It’s beefy, cheesy, and easy to make on one sheet pan!
The process is super simple: make the beef filling, layer it over shredded cheese and tortillas on a sheet pan, then seal it shut and bake. After a quick 20-minute trip in the oven, the beef quesadillas are golden on the outside and gooey on the inside.
I recommend topping each quesadilla with salsa, cilantro, and avocado to add a burst of flavor to every bite, but the topping options are endless. The same goes for the filling—when you’re not in the mood for beef, use chicken, vegetables, or beans instead! You can have a lot of fun with this recipe and easily customize it for any occasion.
Recipe Ingredients
Ground beef – I recommend going with lean ground beef, such as an 80/20 blend. This way, the ground beef filling will still be super flavorful but won’t make your quesadillas greasy. If the beef is looking a little too greasy in the pan, drain the excess before adding the vegetables.
Taco seasoning – A store-bought taco seasoning packet keeps things easy! If you’d prefer to make it yourself with individual spices, combine 1 tablespoon of chili powder, 1 teaspoon of paprika, 1 teaspoon of cumin, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ½ teaspoon of oregano, and a pinch of cayenne (optional) together.
Vegetables – To complete the beef quesadilla filling, I sautéed onion, red bell pepper, and garlic with the beef. Feel free to add extra bell peppers (any color goes!), sliced mushrooms, or a diced zucchini if you’d like to sneak more vegetables into this meal.
Tortillas – Opt for 6-inch flour tortillas (taco-sized). I needed 11 tortillas, but you may need up to 12. Corn tortillas will not work as well here because they tend to crack. For a gluten-free option, use your favorite soft and pliable gluten-free tortillas.
Cheese – You need a whopping 3 cups of cheese to make these beef quesadillas nice and gooey! I recommend using a combination of shredded Monterey Jack and cheddar cheese, but a store-bought Mexican blend also works well.
How to Make a Sheet Pan Quesadilla
Step 1: Cook the beef. Start by cooking the beef in a large skillet until it’s no longer pink.
Step 2: Add the flavor. Add the taco seasoning, onion, bell pepper, and garlic to the skillet, and sauté until soft. Remove the skillet from the heat.
Step 3: Assemble. Place 6 tortillas around the edges of the baking sheet, making sure they’re slightly overhanging. Place 2 tortillas in the center. Add some of the cheese to the center of the tortillas, then top with the beef. Finish by adding the remaining cheese.
Step 4: Fold the tortillas. Fold the outer tortillas in toward the center. Place 2 to 4 more tortillas on top to help everything stay together. Brush the outside of the tortillas with the olive oil.
Step 5: Bake. Place a second sheet pan on top of the quesadilla, then bake until it’s slightly golden on top.
Step 6: Slice and serve. Slice the quesadilla into 8 individual slices, top with your desired toppings, and enjoy!
Tips and FAQs
- It’s important to use the cheese, beef, and cheese layering system when assembling the quesadillas. The cheese acts as a glue, preventing the meat from falling out of the edges and the tortillas from separating from the filling.
- Folding the tortillas can be a little tricky! Use the step-by-step photos as a guide and always add the 2 to 4 tortillas on top of the filling to help hold the sides down.
- Let the baked quesadilla rest for 5 to 10 minutes after coming out of the oven to give the filling time to cool down and set. It’s the secret to less mess!
- Want to double this recipe? Use burrito-sized tortillas (10”-12”), double the ingredients, and assemble the quesadillas on a 13”x18” sheet pan instead.
My Pro Tip
Recipe Tip
The second sheet pan placed on top of the tortillas is important here! The weight from the pan presses the cheese into the tortillas and prevents them from puffing up or curling away from the filling.
Variations
You can come back to this family-friendly sheet pan dinner again and again because it’s so easy to play with! Here are some ideas to change it up to make it a hit with the whole family:
- Chicken quesadillas – Make these quesadillas with shredded chicken, diced pre-cooked chicken using my air fryer chicken breast recipe, or rotisserie chicken instead of beef.
- Vegetarian quesadillas – Swap the beef for lots of sauteed vegetables (like bell peppers, mushrooms, zucchini, onions, etc.) or combine the extra veggies with black beans, pinto beans, or crispy baked tofu for more protein.
- Shrimp quesadillas – These quesadillas would be just as tasty made with the smoky seared shrimp from my blackened shrimp tacos.
- More filling add-in ideas – Use a 1:1 mix of ground beef and ground pork or chorizo, add a diced jalapeno for heat, or spread a layer of refried beans over the beef.
Serving suggestions
These sheet pan quesadillas just aren’t complete without some tasty toppings. Once they’re out of the oven, pile your choice of toppings either on top of the quesadillas or serve them on the side so everyone can customize their own. Here are some ideas to get you started:
Serve the quesadillas with a side of cilantro lime brown rice and tortilla soup to round out every bite.
Yes, you can use dairy-free shredded cheese as a substitute for regular cheese. I do not recommend omitting the cheese entirely or replacing it with cheese sauce because the melted cheese is what glues the tortillas to the filling.
You can technically omit the oil from this recipe, but your tortillas will not crisp up or brown as nicely. If the tortillas look like they’re starting to dry out or burn, cover them with a loose layer of foil until they’re cooked through.
Storage
Refrigerator: The leftovers will keep in the fridge for up to 5 days. Pack the cooled quesadilla slices into one large airtight container (separated with parchment paper) or individual airtight containers to keep them fresh.
Freezer: You can also freeze the slices for up to 2 months.
Reheating: Reheat the leftover beef quesadilla slices in a 350ºF oven or toaster oven for 15 to 20 minutes or until the filling is hot and the outside is crisp again.
More easy sheet pan dinners
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
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Preheat oven to 425°F and spray a 9×13 baking sheet with nonstick spray.
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Next, cook the beef in a skillet over medium heat until no longer pink. Then, add the taco seasoning, onion, bell pepper, and garlic and sauté for 3-4 minutes until soft; remove from the heat.
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Place two tortillas in the center of the baking sheet, then line 6 other tortillas around them.
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Sprinkle 1 ½ cups of the cheese in the center of the tortillas, then top with all of the beef mixture followed by the remaining 1 ½ cups of cheese.
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Fold the outer tortillas in toward the center, ensuring none of the filling spills out. Place 2-4 tortillas on top to help everything stay together, then brush all of the tortillas with the olive oil.
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Place a similar-size baking sheet on top to help hold everything down, then place the quesadilla in the oven and bake for 20 minutes or until slightly golden on top.
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Slice the quesadilla into 8 individual slices, sprinkle with any toppings you’d like and enjoy!
NOTE: folding the tortillas is a little tricky; the tortillas placed on top are key to help hold the sides down.
*Calories are per serving and are an estimation
Calories: 859kcal | Carbohydrates: 49g | Protein: 46g | Fat: 52g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 1367mg | Potassium: 528mg | Fiber: 4g | Sugar: 5g | Vitamin A: 977IU | Vitamin C: 14mg | Calcium: 582mg | Iron: 6mg
