Description
Sheet Pan Beef Quesadillas are a delicious and easy-to-make meal perfect for family dinners or entertaining guests. This recipe layers seasoned lean ground beef with melted mozzarella and cheddar cheeses, sautéed onions, and colorful bell peppers all baked together on a large sheet pan for a crispy golden finish. The buttered tortillas act as a glue to hold the quesadilla together, while baking ensures a hands-off cooking method that results in a flavorful, cheesy, and crispy treat served in convenient slices. Customize with your favorite toppings like sour cream, salsa, or jalapeños for a perfect Tex-Mex experience.
Ingredients
Units
Scale
Beef Mixture
- 1 pound lean ground beef
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
Vegetables
- 1/3 cup finely diced red onion
- 2/3 cup diced bell peppers (yellow and red)
Cheeses
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
Tortillas and Butter
- 10 taco size flour tortillas
- 2 Tablespoons salted butter, melted
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F (218°C) and butter a large baking sheet to prevent sticking and add flavor to the tortillas.
- Cook the Ground Beef: In a skillet over medium heat, add 1 pound of lean ground beef along with 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon onion powder, and ¼ teaspoon cayenne pepper. Cook and crumble the beef until browned and fully cooked, then drain any excess grease.
- Arrange Tortillas on Sheet: Place 8 of the 10 taco-size flour tortillas on the buttered baking sheet. Position 2 tortillas at one end and spread the remaining 6 around the edges to form a rough rectangular base.
- Layer the Beef: Spread the cooked ground beef evenly down the middle of the 2 tortillas placed at the end, creating a base for the fillings.
- Add Mozzarella Cheese: Sprinkle 1 cup of shredded mozzarella cheese evenly over the ground beef layer to help bind the ingredients together as it melts.
- Sauté Onions and Peppers: Using the same skillet, warm up the diced red onions (⅓ cup) and bell peppers (⅔ cup) over medium heat for about 4 minutes until slightly softened. Spread this mixture evenly on top of the mozzarella layer.
- Add Cheddar Cheese: Sprinkle 1 cup of shredded cheddar cheese evenly over the onions and peppers, adding a sharp and creamy flavor.
- Prepare Top Tortillas: Butter the remaining 2 tortillas with 2 tablespoons of melted salted butter, ensuring the buttered side will be facing up when placed.
- Assemble Quesadilla Layers: Place the buttered tortillas over the cheese to cover the center section. Then fold the side tortillas over the buttered tortillas and press gently to secure. Finish folding the tortilla ends over and gently press. Optionally, brush the rest of the melted butter over the outer tortillas to enhance browning and crispness.
- Optional Pressing: If the tortillas tend to lift during baking, place another baking sheet on top to keep everything compressed for even cooking.
- Bake: Bake the assembled quesadilla in the preheated oven for 15 to 17 minutes or until the tortillas are crisp and golden brown.
- Serve: Remove from the oven, slice into wedges, and serve hot with your favorite toppings such as sour cream, salsa, jalapeños, or diced tomatoes.
Notes
- Use lean ground beef to minimize grease and prevent sogginess.
- Butter helps tortillas crisp up and acts as glue to hold layers together.
- Pressing the quesadilla with a second baking sheet during baking can help keep it flat and crispy.
- Feel free to customize fillings with other vegetables or cheeses as desired.
- Serve with dips like guacamole, sour cream, or salsa for added flavor.
Nutrition
- Serving Size: 1 serving (about 1/8 of the recipe)
- Calories: 320
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 50 mg
