Beef & Cheese Sheet Pan Quesadilla

Raise your hand if you like standing at a hot stove for hours (okay, not quite that long) at a time getting splattered with butter while you flip quesadillas. Didn't think so. How about a one pan meal that requires a handful of minutes to prep AND results in buttery crisp quesadillas without the sweat? This is for you!

Beef & Cheese Sheet Pan Quesadilla

Prep Time: 20 minutes

Cook Time: 18-22 minutes

Yield: 9 servings

Ingredients

  • 1 lb ground beef

  • 1 onion, diced

  • 1 teaspoon each: salt, garlic powder, onion powder, paprika, chili powder

  • .5 teaspoon cumin

  • 1/4 cup (1/2 stick) butter

  • 8 flour tortillas

  • 2 cups shredded cheddar cheese

  • 2 cups shredded colby jack cheese

  • 1 can black or pinto beans, drained

  • 1 can whole kernel corn, drained

  • Optional: 1 4 oz can diced green chiles, drained

  • Optional: 1/2 cup sliced olives

  • Additional ingredients for serving: salsa, avocado, sour cream or plain yogurt, cilantro, pico de gallo

Instructions

  1. Preheat oven to 450 degrees.

  2. Heat large skillet over medium heat. Add ground beef, onion, and seasonings, stirring occasionally, until cooked through, about 10 minutes.

  3. While the beef cooks, melt butter. Pour 2 tablespoons onto a large sheet pan and brush to cover the surface. Lay down 2 tortillas on each long side of the pan so that they touch each other and also barely overlap the 2 tortillas on the other side. Half of each tortilla should be draped off the sheet pan (for folding over later). Next lay down a tortilla at each end to slightly overlap the tortillas on the sides. Finally, place one tortilla in the center of the pan on top of the others.

  4. Sprinkle 1 cup Colby Jack cheese and 1 cup cheddar cheese over the tortillas. Follow with ground beef, then beans, corn, chiles and olives (if using), then last 2 cups of cheese.

  5. Add a tortilla on top right in the middle. Fold tortillas on the sides up over the filling, then the ends. Drizzle remaining 2 tablespoons of butter over the tortillas and brush to coat.

  6. Place a second baking sheet or 2 cast iron skillets on top of the quesadillas to keep everything tucked in.

  7. Bake 18-22 minutes, until the tortillas are crisp and have started to brown.

  8. Cut into individual servings and enjoy!

Recipe Notes:

You can use anything for the filling- aim for about 5-6 cups of filling and 4 cups of cheese and you are good to go! Just be sure to avoid watery fillers like tomatoes. Soggy quesadillas = no bueno!

This recipe is adapted from Ree Drummond’s Sheet Pan Quesadilla recipe in The Pioneer Woman Cooks SUPER EASY cookbook.

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