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My kids love these Sheet Pan Quesadillas! They are really easy for me to make - brown some lean ground beef, taco seasoning, and a few veggies (they don't notice), bake in the oven, and cut into servings!
A stack of quesadilla pieces showing crispy golden edges and garnished with green onions.

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My Sheet Pan Quesadillas Recipe At A Glance

Primary Cooking Method: Bake
Number of Ingredients: 7
Total Prep Time: 10 minutes
Total Cook Time: 30-35 minutes
Level of Effort To Make: Easy Peasy
(Learn more about our recipe effort levels)

Quesadillas are basically the universal language of “everyone’s happy at dinnertime”. But you guys, making a stack of them one by one on the stove? That’s a slow and painful way to feed a crowd. Enter: sheet pan quesadillas. They’re big, bold, and packed with a hearty filling of seasoned beef, sautéed veggies, and loads of cheese. So much cheese it could probably solve world peace—or at least keep the kids quiet for 10 minutes.

This recipe is pure survival-mom mode genius. Instead of flipping tortillas one at a time while everyone asks “is it ready yet?”, you’re making one giant quesadilla. Toss it in the oven, slice it, and boom—you’ve got 12 crispy, cheesy servings ready to go.

It’s perfect for busy nights when you want something comforting but don’t have the energy for complicated. Plus, no one’s gonna argue about what’s on their plate… Unless they’re fighting over the last slice!

Focused shot of quesadilla layers, emphasizing filling texture and crispy tortilla.

7 Ingredients to make Sheet Pan Quesadillas

Ingredients for the quesadilla, including tortillas, cheese, meat, green peppers, onions, oil, and seasoning, arranged on a countertop.
  • 1 tablespoon olive oil: Any neutral oil like avocado or canola would also work.
  • 1 pound lean ground beef: Using lean beef means less fat to drain and a cleaner, less greasy filling. Ground turkey or leftover rotisserie chicken are great substitutes.
  • 2 bell peppers, diced: I like using one red and one green for some color variety, but any type works for these sheet pan beef quesadillas.
  • 1 medium onion, diced: Adds flavor and texture. Red, yellow, or even green onions work here—use whatever you have on hand.
  • 1 tablespoon taco seasoning: Store-bought is my go-to, but you can also mix your own with chili powder, cumin, paprika, garlic powder, and oregano. Adjust for spice if your family’s heat tolerance is… Questionable.
  • 2 cups shredded cheese: A Mexican blend, cheddar, Monterey Jack, or whatever melty cheese you love.
  • 8 large tortillas: I use large burrito-size tortillas so they cover the pan easily. If you only have smaller ones, they’ll work too—just overlap them a bit more and plan on using a few extra. Flour tortillas are classic, but you can use whole wheat, gluten-free, or even low-carb tortillas.

Make This Recipe Yours With Additions

  • Bacon: Cook 6-8 slices of bacon in a large sauté pan until crispy, then crumble or chop it up and sprinkle it over the filling before folding the tortillas. My kiddos LOVE this addition—because duh, bacon.
  • Beans: If you want a vegetarian version, skip the beef and stir in a can of black beans or pinto beans (drained and rinsed) after sautéing the veggies.
  • Chipotle Chili Powder: Add ½ teaspoon of chipotle chili powder to the taco seasoning. Perfect if your family’s taste buds like to live dangerously.
  • Corn: Toss in 1 cup of frozen (thawed) or canned (drained) corn with the filling. Bonus points if you char it in a pan first for a smoky flavor.
  • Jalapeños: Dice up a fresh jalapeño or toss in pickled jalapeños for a little heat. Add them to the filling or sprinkle them on top before serving.
  • More Veggies: Sneak in some extras like diced zucchini, mushrooms, or spinach. Just sauté them with the peppers and onions so they blend right in. It’s a great way to use up whatever’s lurking in your veggie drawer.

How to make Sheet Pan Quesadillas

For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.

Chopped green bell peppers and diced onions in a skillet.
Step 1: In a large skillet over medium-low heat, combine the olive oil, diced onions and peppers, and sauté.
A skillet with raw ground beef, chopped green bell peppers, and onions ready for cooking.
Step 2: Add in the ground beef and brown the hamburger until cooked through and no longer pink.
A flat arrangement of flour tortillas laid out on a surface.
Step 3: Meanwhile, place a layer of tortillas across a half-sheet pan so that half the tortilla hangs over the sides. Use one whole tortilla in the center so the entire bottom is covered.
Seasoned meat and vegetable mixture cooking in a skillet.
Step 4: Once the meat is browned, sprinkle the taco seasoning.
Tortillas laid out in a flower-like pattern with a layer of cooked meat and veggies in the center.
Step 5: Pour the beef mixture over the tortillas.
Shredded cheese added on top of the meat and veggie layer in the tortillas.
Step 6: Sprinkle with the shredded cheese.
Tortillas folded over a filling and placed on a baking sheet, topped with cheese, ready for baking.
Step 7: Fold the tortillas over the filling. Use an additional 2-3 tortillas to cover the filling.
Tortillas layered in a sheet pan, overlapping to create a base for filling.
Step 8: Use another sheet pan and lay on top of the quesadillas, to press and keep the shape.
Golden, baked quesadilla with crispy edges on a baking sheet.
Step 9: Cook in the preheated oven. Then, remove the top baking sheet, and cook until the tortillas are golden brown and crispy.
Cut into pieces and serve with sour cream, salsa, guac, etc
Another close-up of a quesadilla piece on a plate with a bite taken, revealing beef and cheese filling.

My Best Cooking Tips for Making These Easy Sheet Pan Quesadillas

  1. Let the Kids Help: My kids love sprinkling on cheese, layering tortillas, or adding their favorite toppings. Just be prepared for a mess—when kids and cheese collide, chaos follows.
  2. Use Freshly Shredded Cheese (If You Can): I usually grab the pre-shredded bag because #momlife, but I’ll admit it—freshly shredded cheese makes these quesadillas next-level yum. Bagged cheese has anti-caking agents that stop it from melting quite as well.
  3. Don’t Skip the Weight: If you don’t have a second sheet pan to press the quesadillas, cover the top with aluminum foil and press down firmly with your hands or a heavy baking dish.
  4. Drain Excess Grease: Even with lean ground beef, a little grease might show up after cooking. Take an extra second to drain it off so the filling stays flavorful without getting soggy.

What to Serve with Sheet Pan Beef Quesadillas

These quesadillas are hearty enough to stand on their own (veggies and protein already inside!), but if you want to round out the meal or feed some extra-hungry eaters, here are some ideas:

Dips

  • Guacamole
  • Salsa
  • Pico de Gallo
  • Sour Cream

Sides

  • Butter Rice
  • Cilantro Lime Rice
  • Mexican Street Corn (Elote)
  • Black Beans or Refried Beans
  • Tortilla Chips

Veggies

  • Simple Salads
  • Roasted Veggies
  • Veggie Sticks and Ranch
Close-up of a quesadilla piece with filling visible, placed on a plate with others in the background.

How to store & reheat Sheet Pan Quesadillas

Fridge: Store your leftover quesadillas in an airtight container or wrap individual slices tightly in plastic wrap. They’ll keep in the fridge for up to 4 days.

Freezer: To freeze, let the quesadillas cool completely, then wrap individual slices in plastic wrap and place them in a freezer-safe bag or container. They’ll stay good for up to 3 months.

Reheating:

  • Oven: Place the slices on a baking sheet and reheat at 375°F for about 10-15 minutes, or until warmed through. This method brings back the crispy tortilla goodness, so it’s my fav one.
  • Stovetop: Heat a nonstick skillet over medium heat and warm each slice for 2-3 minutes per side. This is a great option for getting that crispy tortilla back without waiting for the oven.
  • Microwave: Reheat slices on a microwave-safe plate for 30-60 seconds. It’s the fastest method, but the tortillas won’t be as crispy.
  • From Frozen: Reheat frozen slices directly in a 375°F oven for 20-25 minutes, or until hot in the center.

Tip: If you’re in a hurry, microwave frozen slices for 1-2 minutes, then crisp them up in a skillet.

Quick Recipe Help and Common Questions

Can I make this sheet pan quesadillas recipe ahead of time?

Yes! Assemble the quesadilla, then wrap the entire sheet pan tightly in plastic wrap or aluminum foil. Refrigerate for up to 2 days or freeze for up to 2-3 months. When you’re ready to bake, thaw overnight in the fridge if frozen, then proceed with baking as directed.

How do I cut these quesadillas?

The easiest way is with a pizza cutter—roll it across the quesadilla for clean, straight slices. If you don’t have one, use a sharp knife and cut carefully while holding the tortillas in place to keep the filling from spilling out.

Do I need to grease the sheet pan?

Not usually. The tortillas naturally prevent sticking, but if you’re worried, you can lightly spray the pan with cooking spray or brush on a thin layer of oil before layering the tortillas.

Sliced baked quesadilla squares stacked on a plate, garnished with green onions.

More Easy Dinner Recipes

I want to hear from you!

If you try this easy Sheet Pan Quesadillas recipe or any other of my recipes on Meal Planning blueprints, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!

Close-up of a crispy sheet pan quesadilla slice garnished with chopped green onions.
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Sheet Pan Quesadillas

My kids love these Sheet Pan Quesadillas! They are really easy for me to make – brown some lean ground beef, taco seasoning, and a few veggies (they don't notice), bake in the oven, and cut into servings!
No ratings yet
Author Jackie
Servings 12 slices
Course Main Course
Calories 243
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

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Equipment

Large Skillet
Half Sheet Pan 18×13 inches

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound ground beef lean
  • 2 medium bell peppers diced
  • 1 medium onion diced
  • 1 tablespoon taco seasoning
  • 2 cups shredded cheese Mexican blend, cheddar, Monterey Jack, or a combination
  • 8 large flour tortillas burrito size

Instructions

  • Preheat the Oven. Preheat your oven to 425°F.
  • Cook the Filling. In a large skillet over medium-low heat, heat 2 tablespoons olive oil. Add 1 medium diced onion and 2 diced bell peppers, and sauté for about 10 minutes until softened. Add 1 pound of lean ground beef to the skillet and cook until browned and no longer pink, breaking it apart with a spatula. Drain any excess grease. Stir in 1 tablespoon of taco seasoning until evenly mixed.
  • Prepare the Sheet Pan. Line a half-sheet pan with 7 tortillas, overlapping them slightly and allowing half of each tortilla to hang over the edges of the pan. Place 1 whole tortilla in the center to fully cover the bottom.
  • Assemble the Quesadilla. Spread the beef and vegetable mixture evenly over the tortillas. Sprinkle with 2 cups of shredded cheese, spreading it evenly over the filling. Fold the overhanging tortillas over the filling to cover it completely. Use 2-3 additional tortillas to fill in any gaps.
  • Bake the Quesadilla. Place another sheet pan on top of the quesadilla to press it down and keep it compact.
  • Bake in the preheated oven for 20 minutes. Remove the top baking sheet and bake uncovered for an additional 10-15 minutes, or until the tortillas are golden brown and crispy.
  • Cool and Serve. Let the quesadilla cool for a few minutes before cutting it into squares or wedges. Serve with sour cream, salsa, guacamole, or any favorite toppings.

Notes

  • Let the Kids Help: My kids love sprinkling on cheese, layering tortillas, or adding their favorite toppings. Just be prepared for a mess—when kids and cheese collide, chaos follows.
  • Use Freshly Shredded Cheese (If You Can): I usually grab the pre-shredded bag because #momlife, but I’ll admit it—freshly shredded cheese makes these quesadillas next-level yum. Bagged cheese has anti-caking agents that stop it from melting quite as well.
  • Don’t Skip the Weight: If you don’t have a second sheet pan to press the quesadillas, cover the top with aluminum foil and press down firmly with your hands or a heavy baking dish.
  • Drain Excess Grease: Even with lean ground beef, a little grease might show up after cooking. Take an extra second to drain it off so the filling stays flavorful without getting soggy.

Nutrition

Serving: 1 4.5×4.5 slice, Calories: 243kcal, Carbohydrates: 12g, Protein: 13g, Fat: 16g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.5g, Cholesterol: 42mg, Sodium: 308mg, Potassium: 197mg, Fiber: 1g, Sugar: 2g, Vitamin A: 767IU, Vitamin C: 26mg, Calcium: 134mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

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