I made Healthy Sheet Pan Quesadillas that bake into crunchy rounds overflowing with ooey gooey cheese, all from a single sheet pan.

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I never thought a single sheet pan could change my mind about quesadillas, but it did. This Cheesy Sheet Pan Quesadillas With Ground Beef recipe gives you that crunchy oven-baked edge and the ooey gooey feel I crave, yet it’s shockingly low-effort.

I used ground beef and shredded Mexican blend cheese, and the combo hits like comfort and party food at once, messy in the best way. I’ve tried tons of Quesadilla Recipes Sheet Pan ideas, and this one slides straight into my Sheet Pan Dinners Recipes rotation.

If you’re curious about how a pan can do all this, you’re gonna want to read on.

Ingredients

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Ground beef adds protein and iron but can be high in saturated fat
Tortillas give carbs and energy soft chew choose whole wheat for more fiber
Cheese brings calcium and protein lots of flavor but also adds sodium and fat
Onions add sweetness and crunch small fiber boost and antioxidants flavor builder
Garlic gives savory depth maybe supports immunity and heart health in small doses
Taco seasoning packs cumin chili and salt boosts taste but watch sodium

Ingredient Quantities

1 pound ground beef, about 85 percent lean, or whatever you got

1 tablespoon olive oil

1 small yellow onion, finely diced (about 1 cup)

2 cloves garlic, minced or pressed

1 packet taco seasoning (about 2 tablespoons) or 2 tablespoons homemade taco mix

2 tablespoons water to loosen the seasoning if needed

8 large flour tortillas, 10 inch size

3 cups shredded Mexican blend cheese or sharp cheddar (about 12 ounces)

Salt and black pepper to taste

Olive oil or cooking spray for brushing the sheet pan, about 1 to 2 tablespoons

Optional for serving but still good to have on hand sour cream, salsa, guacamole and chopped cilantro

How to Make this

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1. Preheat your oven to 425 F and line a large sheet pan with parchment paper or foil, then brush or spray it with about 1 to 2 tablespoons olive oil so the quesadillas crisp instead of sticking.

2. Heat 1 tablespoon olive oil in a large skillet over medium high heat, add 1 pound ground beef and 1 cup finely diced yellow onion, cook, breaking up the meat until browned and the onion is soft, about 6 to 8 minutes.

3. Add 2 cloves minced garlic and cook another 30 seconds, then stir in 1 packet taco seasoning and 2 tablespoons water, simmer until the sauce is thick and coats the beef, taste and season with salt and black pepper if needed. Drain excess grease if it looks oily.

4. Lay 4 of the 8 large flour tortillas on the prepared sheet pan spaced a bit apart, sprinkle about 3/4 cup shredded Mexican blend cheese onto each tortilla (use half the 3 cups total), then divide the seasoned beef evenly over the cheese, and top each with the remaining cheese and the remaining 4 tortillas to make 4 stacked quesadillas.

5. Lightly brush the tops of each quesadilla with a little olive oil or spray so they brown nicely in the oven.

6. Bake on the middle rack for 8 to 12 minutes until the cheese is melted and the bottoms are golden, rotate the pan halfway through for even browning; if you want extra crispness, switch to broil for 1 to 2 minutes at the end but watch closely so they dont burn.

7. If you like extra pressed, crunchy edges, carefully place another sheet pan on top of the quesadillas for the last 2 minutes of baking to compress them, or press down gently with a spatula right after they come out.

8. Remove from oven and let rest 2 to 3 minutes so the cheese sets, then cut each stacked quesadilla into wedges with a pizza cutter or sharp knife, using a spatula to help lift pieces so they dont sag.

9. Serve hot with sour cream, salsa, guacamole and chopped cilantro on the side, and remember shredded cheese from a block melts better than pre shredded, warm your tortillas slightly before assembling if they feel stiff, and dont overstuff or they wont seal or cut cleanly.

Equipment Needed

1. Large rimmed sheet pan
2. Parchment paper or aluminum foil
3. Pastry brush or cooking spray
4. Large skillet (10 to 12 inch)
5. Sturdy spatula plus a wooden spoon (for breaking up meat)
6. Chef’s knife
7. Cutting board
8. Box grater (for shredding cheese)
9. Pizza cutter or sharp knife and a thin metal spatula (for cutting and lifting wedges)
10. Oven mitts

FAQ

Q: Can I use leaner or fattier ground beef than the recipe calls for? A: Yes. Leaner beef (90 to 95 percent) will be drier so add a little olive oil when cooking and taste for seasoning. Fattier beef will be juicier, but drain off excess fat before adding the taco mix so the quesadillas don't get soggy.

Q: Can I make these ahead or freeze them? A: Totally. You can assemble and refrigerate up to 24 hours before baking. For freezing, bake first then cool and wrap each piece well, freeze up to 2 months. Reheat in a 350 F oven or toaster oven until hot and crispy. If you freeze raw assembled ones, bake from frozen and add 5 to 10 minutes to the bake time.

Q: How do I keep the tortillas from getting soggy? A: Don't overload with filling and make sure the beef is well drained and not steaming hot when you spread it. Brush a little oil or spray the sheet pan so the bottom gets crisp. Sprinkle cheese both under and on top of the filling to help seal in moisture.

Q: Can I use corn tortillas or smaller tortillas instead? A: Yes, but corn ones can break more easily. Warm them first so they bend without cracking, or use two together for strength. For smaller tortillas use less filling and shorten the bake time, keep an eye on them so they crisp but don't burn.

Q: What are the best ways to reheat leftovers? A: Oven or skillet is best to keep them crispy. Reheat at 350 F for 8 to 12 minutes, or warm in a nonstick pan over medium low heat for a few minutes each side. Microwaving works fast but makes them soft and sometimes soggy.

Q: Can I swap the beef for something else or make it vegetarian? A: Yes. Use ground turkey or chicken, but they are drier so add a splash of oil and extra seasoning. For vegetarian, black beans, seasoned crumbled tofu or store bought plant based crumbles work great. Adjust spices and moisture so the filling isn't watery.

Cheesy Sheet Pan Quesadillas With Ground Beef – Easy & Delicious! Recipe Substitutions and Variations

Ground beef: swap for ground turkey or chicken (same amount). Theyre leaner so add about 1 tbsp oil when browning, or use plant-based crumbles for a vegetarian version, they may be pre-seasoned.
Taco seasoning packet: make a quick mix instead — 1 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp oregano, 1 tsp salt and a pinch of cayenne; or just use 2 tbsp taco or fajita seasoning from your pantry.
10 inch flour tortillas: use corn tortillas (use two per quesadilla so they dont tear), whole wheat or spinach wraps, or large burrito tortillas if you want bigger slices.
Mexican blend cheese: swap for sharp cheddar, Monterey Jack, or a 50/50 cheddar + mozzarella mix for gooey stretch; for dairy free try vegan shreds but they might melt a bit differently.

Pro Tips

1) Shred cheese from a block, not the pre-shredded bag stuff. It melts way creamier and sticks together better, so your quesadillas won’t be grainy or fall apart.

2) Warm the tortillas first so they bend instead of cracking. Stack them, wrap in a damp paper towel and microwave 20 to 30 seconds. If a tortilla still feels stiff, heat it a few more seconds.

3) Don’t dump salt in early. Brown the beef, add the taco mix, then taste before you salt. Drain excess grease but keep a tablespoon for flavor or the filling will be dry.

4) For super crisp even browning, brush both tops and bottoms lightly with oil, rotate the pan halfway through baking, and press with another sheet pan for the last minute or two. Let them rest a couple minutes before cutting so the cheese sets and they cut cleanly.

Cheesy Sheet Pan Quesadillas With Ground Beef – Easy & Delicious! Recipe

Recipe by Bob Jones

0.0 from 0 votes

I made Healthy Sheet Pan Quesadillas that bake into crunchy rounds overflowing with ooey gooey cheese, all from a single sheet pan.

Servings

servings

Calories

558

kcal

Equipment: 1. Large rimmed sheet pan
2. Parchment paper or aluminum foil
3. Pastry brush or cooking spray
4. Large skillet (10 to 12 inch)
5. Sturdy spatula plus a wooden spoon (for breaking up meat)
6. Chef’s knife
7. Cutting board
8. Box grater (for shredding cheese)
9. Pizza cutter or sharp knife and a thin metal spatula (for cutting and lifting wedges)
10. Oven mitts

Ingredients

1 pound ground beef, about 85 percent lean, or whatever you got
1 tablespoon olive oil
1 small yellow onion, finely diced (about 1 cup)
2 cloves garlic, minced or pressed
1 packet taco seasoning (about 2 tablespoons) or 2 tablespoons homemade taco mix
2 tablespoons water to loosen the seasoning if needed
8 large flour tortillas, 10 inch size
3 cups shredded Mexican blend cheese or sharp cheddar (about 12 ounces)
Salt and black pepper to taste
Olive oil or cooking spray for brushing the sheet pan, about 1 to 2 tablespoons
Optional for serving but still good to have on hand sour cream, salsa, guacamole and chopped cilantro

Directions

Preheat your oven to 425 F and line a large sheet pan with parchment paper or foil, then brush or spray it with about 1 to 2 tablespoons olive oil so the quesadillas crisp instead of sticking.
Heat 1 tablespoon olive oil in a large skillet over medium high heat, add 1 pound ground beef and 1 cup finely diced yellow onion, cook, breaking up the meat until browned and the onion is soft, about 6 to 8 minutes.
Add 2 cloves minced garlic and cook another 30 seconds, then stir in 1 packet taco seasoning and 2 tablespoons water, simmer until the sauce is thick and coats the beef, taste and season with salt and black pepper if needed. Drain excess grease if it looks oily.
Lay 4 of the 8 large flour tortillas on the prepared sheet pan spaced a bit apart, sprinkle about 3/4 cup shredded Mexican blend cheese onto each tortilla (use half the 3 cups total), then divide the seasoned beef evenly over the cheese, and top each with the remaining cheese and the remaining 4 tortillas to make 4 stacked quesadillas.
Lightly brush the tops of each quesadilla with a little olive oil or spray so they brown nicely in the oven.
Bake on the middle rack for 8 to 12 minutes until the cheese is melted and the bottoms are golden, rotate the pan halfway through for even browning; if you want extra crispness, switch to broil for 1 to 2 minutes at the end but watch closely so they dont burn.
If you like extra pressed, crunchy edges, carefully place another sheet pan on top of the quesadillas for the last 2 minutes of baking to compress them, or press down gently with a spatula right after they come out.
Remove from oven and let rest 2 to 3 minutes so the cheese sets, then cut each stacked quesadilla into wedges with a pizza cutter or sharp knife, using a spatula to help lift pieces so they dont sag.
Serve hot with sour cream, salsa, guacamole and chopped cilantro on the side, and remember shredded cheese from a block melts better than pre shredded, warm your tortillas slightly before assembling if they feel stiff, and dont overstuff or they wont seal or cut cleanly.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.