These Sheet Pan Tex Mex Quesadillas are a simple dinner that you can make them all on one sheet pan. Loaded with seasoned ground beef, colorful bell peppers, onions, black beans, and melty cheese.
They’re perfect for dinner, but you can also serve them at parties or family gatherings. Guests can customize theirs with toppings like sour cream, salsa, or green onions.
I love serving this recipe with Taco Rice or with Pico de Gallo.
How to Make Sheet Pan Tex Mex Quesadillas
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat the oven to 375°F and chop the onion and bell peppers.
2. In a large skillet, brown the ground beef, breaking it apart until no longer pink. Drain any grease.
3. Stir in taco seasoning, then add onions, peppers, black beans, and green chilies. Mix well.
4. Arrange the tortillas on a large sheet pan, overlapping slightly as directed.
5. Sprinkle half the cheese over the tortillas that are inside the sheet pan.
6. Spread the beef and veggie mixture evenly over the cheese.
7. Fold the remaining tortillas over the mixture, place a second sheet pan on top to hold them down, and bake for 20 minutes.
8. Remove the top pan, bake an additional 15 minutes. Cut into 8 squares (or 12 for smaller portions).
Serve and Enjoy!
Serve with sour cream, salsa, and green onions.
Copy this:
Sheet pan for baking and roasting
Half-sheet pans for roasting and baking
Important Recipe Notes
- Use a large sheet pan to make assembling the quesadillas easier.
- Serve immediately after baking for the best crispiness.
- You can customize the filling with your favorite veggies, extra cheese, or beans.
- Place a second sheet pan on top while baking to keep the tortillas pressed down and even.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated in the oven for crispiness.
Sheet Pan Tex Mex Quesadillas
Ingredients
- 1 lb ground beef
- 1 oz packet taco seasoning
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 15.25 oz can black beans rinsed and drained
- 4 oz can green chilies drained
- 16 oz Colby Jack cheese shredded
- 8 large flour tortillas
- Green onions sour cream, salsa for serving
Instructions
- Preheat the oven to 375°F and chop the onion and bell peppers.
- In a large skillet, brown the ground beef, breaking it apart until no longer pink. Drain any grease.
- Stir in taco seasoning, then add onions, peppers, black beans, and green chilies. Mix well.
- Arrange the tortillas on a large sheet pan, overlapping slightly as directed.
- Sprinkle half the cheese over the tortillas that are inside the sheet pan.
- Spread the beef and veggie mixture evenly over the cheese.
- Fold the remaining tortillas over the mixture, place a second sheet pan on top to hold them down, and bake for 20 minutes.
- Remove the top pan, bake an additional 15 minutes. Cut into 8 squares (or 12 for smaller portions) and serve with sour cream, salsa, and green onions.