Sheet Pan Quesadillas
These incredible, budget-friendly quesadillas feature toasty tortillas stuffed with seasoned ground beef, tender beans, spicy salsa, and plenty of gooey cheese! And since they’re baked on a sheet pan (as one massive quesadilla), preparation is easy, cleanup is a breeze, and serving a crowd becomes infinitely more fun!
This recipe was written for the Arizona Republic.
This quesadilla filling is amazing! The beef is perfectly seasoned, the beans are delightfully tender, and the cheese is equal parts sharp and stretchy. There’s salsa in these quesadillas too, so choose your favorite variety and heat level (this dish is 100% customizable). The best part? Since we build the quesadilla on a sheet pan (instead of the labor-intensive process of making individual servings), the delicious beef mixture fills every inch of the tortilla, so there’s no risk of an “empty” bite!
These quesadillas are healthy too! I chose Laura’s Lean 92% lean/8% fat ground beef because it’s lower in total fat, saturated fat, and cholesterol than most other beef products and it’s an excellent source of high-quality, low-fat protein. Plus, Laura’s Lean contains no added hormones or antibiotics, so I feel good about serving it to my family and friends. If desired, Laura’s Lean 96% lean/4% fat will also work in this recipe. Where can you find Laura’s Lean? Laura’s Lean ground beef is available in over 12,000 grocery stores nationwide, making it easy to find. You can also order online and have it shipped straight to your door!
Lean ground beef makes a difference! It’s important to choose lean ground beef for these quesadillas because we want a healthier, protein-rich filling that isn’t greasy! Plus, lean beef tends to cook in about a third less time as higher fat beef – which cuts back on prep time (and there’s no grease to drain from the pan)!
This is the ultimate budget-friendly meal! If you’re looking for an affordable weeknight meal to feed a crowd, these sheet pan quesadillas are for you!
Have fun with the fillings! Feel free to add additional ingredients to the beef mixture. The filling is incredibly flavorful and needs little else, but great additions would include canned corn (regular or fiesta-style corn), canned minced green chilies, onions, and bell peppers. And when it comes to the beans, you’re not required to use pinto! You can use any bean variety you prefer, regular or seasoned. When using regular canned beans, rinse and drain them before using. When using seasoned beans, do not drain the can before using.
Consider fun toppings! These quesadillas are delicious on their own, but if you’re inclined to festoon them, I recommend avocado, sour cream, green onions, hot sauce, black olives, and pickled hot peppers.
Sheet Pan Quesadillas
Ingredients
- Olive oil for coating the pan and quesadilla before baking, about 2 tablespoons
- 1 pound lean ground beef
- 1 packet taco seasoning of choice, regular or reduced-sodium
- 8 burrito-size flour tortillas
- 4 cups shredded Mexican cheese blend, divided
- 15- ounce can pinto beans, rinsed and drained
- 1/2 cup salsa of choice
For Serving
- Sour cream
- Hot sauce
- Cilantro
Instructions
- Preheat the oven to 450 degrees. Brush a half sheet pan or rimmed cookie sheet with olive oil.
- Brown the beef in a large skillet over medium-high heat, breaking up the meat as it cooks. Add the taco seasoning and stir to coat. Add 3/4 cup water and bring to a simmer. Cook until the liquid is absorbed and the mixture thickens, stirring frequently. Remove the pan from the heat and set aside.
- Arrange 7 of the tortillas in the bottom of a large sheet pan like this: Place 2 tortillas on each of each of the long sides, slightly overlapping each other and halfway hanging over the rim of the pan. Place 1 tortilla on each short end, halfway hanging over the rim. Place 1 tortilla in the middle to cover the bottom of the pan.
- Top the tortillas with 2 cups of the cheese and spread out in an even layer. Top the cheese with the beef mixture. Top the beef with the beans and spoon the salsa all over the top. Top everything with the remaining cheese.
- Fold the overhanging tortillas over the filling. Place the remaining tortilla over the center, so the entire top is covered.
- Brush the top of the quesadilla with olive oil. Place a second sheet pan on top of the quesadilla and press down gently.
- Bake for 20 to 25 minutes, until the quesadilla is golden brown and crispy and the cheese melts. Serve plain or with desired toppings.