Taco Tuesday? Mexican Monday? Fajita Friday? The best fiesta meal has never been so darn easy!
Whenever you’re making a sheet pan meal with beef, shrimp, chicken, or even vegetarian, getting your fix for the best South-of-the-Border flavors has never been as easy and delish.
Now in a sheet pan form (instead of that very slow griddle method), you can get tasty quesadillas for a crowd, with ZERO standing at the stove…..and very minimal clean-up.
Beefy Sheet Pan Quesadillas Recipe
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Howdy! Let’s Get You Cookin’…..Shall We?? 🙂
Because sheet pan dinners are so easy to make, they also have super easy clean up, and that’s always a plus. With just a little understanding of sheet pan dinner dynamics you can treat the gang to a healthy, whole-food meal any day of the week!
If you’ve ever made quesadillas in a skillet or on a griddle, you know it’s a one-at-a-time process and takes forever if you’re feeding more than a few people. Sheet pan quesadillas change all that!
You can now make several quesadillas all at one time – quickly and easily.
What to Love About This Recipe –
- Making quesadillas in the oven is life-changing!
- Sheet pan meals are one-and-done….way fewer dishes to wash, too.
- Customize to your heart’s content – there’s no wrong or right way to make ’em.
What Ingredients Will You Need to Make Beefy Sheet Pan Quesadillas?
- Bell peppers
- Red onion
- Ground beef
- Spices: chili powder, cumin, smoked paprika
- Flour tortillas
- Colby Jack or cheddar cheese
- Your favorite quesadilla toppings
How to Make Sheet Pan Quesadillas in 5 Easy Steps
- Cook the bell peppers and onions with the ground beef and the spices.
- Overlap the flour tortillas on a rimmed baking sheet, letting them overlap the edges of the pan.
- Spread the prepared ground beef filling over the tortillas; top with cheese, then place two tortillas on top of the cheese in the center, then fold the bottom tortillas up and over the filling.
- Brush the tortillas with melted butter, then lay a second baking sheet on top.
- Bake the quesadillas until hot throughout and golden brown. Cut into slabs and eat!
Easy Recipe Tips for Making Beef Quesadillas on a Baking Sheet
- Does how you cook ground beef make it more flavorful?
- What type of skillet is best for browning meats?
- What is the purpose of placing a second baking sheet on top of the quesadillas to cook them??
- What’s the best way to cut sheet pan quesadillas?
Cooking ground beef in a super-hot, preheated skillet gives it very good browning and that makes for big, bold flavors. Before you add the ground beef to the skillet, make sure it’s nicely preheated so that when the beef hits the pan, you hear lots of SIZZLE…..a good indicator of good browning.
Cast iron is superior for browning meats. I prefer using a 12″ cast iron skillet that has deep sides to keep ingredients from splattering. Because cast iron heats up slowly, it retains heat very well, cooking ingredients evenly with no hot spots in the skillet.
Placing the second baking sheet on top of the quesadillas to cook is so that the quesadillas brown on the top and the bottom at the same time, getting them done and on the table much more quickly.
Slide the sheet of quesadillas from the baking pan to a cutting board; use a pizza cutter to make quick work of slicing the quesadillas.
More Favorite Recipes to Enjoy –
- Cheesy Chicken Tamale Bake
- Instant Pot Easy Cheesy Enchilada Casserole
- One-Skillet Mexican Chorizo, Black Beans, and Rice
- Big Bold Beef Carnitas
- Creamy Chicken and Rice Casserole
- Chicken and Bacon Black Bean Enchiladas
- Low-Carb Creamy Chicken Fiesta Chicken Soup
- How to Make Instant Pot Chicken and Tortilla Soup
Printable Beefy Sheet Pan Quesadillas Recipe
Beefy Sheet Pan Quesadillas
- 1 Tbs. olive oil
- 2 bell peppers, seeds and membranes removed diced
- 1 medium red onion thinly sliced
- 1 1/2 lbs. lean ground beef
- 1 tsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. smoked paprika
- kosher salt and freshly ground black pepper to taste
- 8 flour tortillas, 8" - 10"
- 2 cups shredded Colby-Jack or cheddar cheese
- your favorite quesadilla toppings, such as guacamole, salsa, sour cream, cilantro, etc.
- Preheat the oven to 425°.
- In a large skillet over medium-high heat, heat the olive oil. When the oil is hot, add the bell peppers and onion, cooking just until softened, about 5 minutes; remove from the skillet and set aside.
- Add chili powder, cumin, paprika and the ground beef to the same skillet over medium-high heat, breaking up the meat with a wooden spoon, cooking until the beef is no longer pink; season to taste with salt and pepper. Gently stir in the reserved cooked vegetables.
- On a large, rimmed baking sheet place 3 tortillas down the center of the pan, overlapping them on top of each other slightly, letting the tortillas at the top and the bottom hang over each end of the baking sheet.
- Now, place 6 tortillas around the row of 3 tortillas that were placed down the center of the baking sheet, letting the tortillas over lap each other and hang over the edges of the baking sheet all the way around.
- Top the sheet of tortillas with the prepared beef mixture, then sprinkle the cheese over the beef. Place 2 tortillas over the cheese, in the center of the baking sheet, one above the other.
- Next, fold each overlapped tortilla towards center, covering the ground beef filling. Brush the top of the tortillas with melted butter. Lastly, place a second baking sheet on top.
- Bake the quesadillas on the center rack of the oven until they are golden brown and crispy on the top and the bottom, about 15-20 minutes.
- Slide the sheet of quesadillas off the baking sheet onto a large cutting board, then use your pizza cutter to slice into rectangles. Serve the quesadillas warm, with your favorite toppings.
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