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!

Course Appetizer, Main Course

Cuisine American, Mexican

Keyword ground beef recipe, quesadillas, sheet pan dish

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 752kcal

Author Robin Miller

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.

Nutrition