Sheet Pan Tex Mex Quesadillas – Easy Ground Beef Dinner Recipe
Some dinners just make life easier, and these Sheet Pan Tex Mex Quesadillas are one of them. Instead of standing at the stove flipping quesadillas one at a time, everything bakes together in the oven.
Crispy tortillas are filled with seasoned ground beef, black beans, bell peppers, green chilies, and plenty of melty Colby Jack cheese. They’re perfect for busy weeknights, game days, casual get-togethers, or anytime you need a satisfying meal without a lot of fuss.
If you love easy Tex-Mex dinners, be sure to try these Sheet Pan Chicken Fajitas for another simple meal with bold flavor.
How to Make Sheet Pan Tex Mex Quesadillas
Here are the ingredients you need to make these Tex Mex Quesadillas on a Sheet Pan, plus step by step instructions for how to make them.
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
Step by Step Instructions
1. Preheat the oven to 375°F.
2. Dice the onion and both bell peppers into small, even pieces.
3. Heat a large skillet over medium heat. Add the ground beef and cook, breaking it into crumbles with a spoon, until it’s fully browned and no longer pink. Drain off any excess grease.
4. Sprinkle the taco seasoning over the beef and stir until the meat is evenly coated.
5. Add the diced onion, bell peppers, black beans, and drained green chilies. Cook for 2 to 3 minutes, stirring occasionally, just until the vegetables begin to soften.
6. Place the tortillas around the edges of a large sheet pan, letting about half of each tortilla hang over the sides while slightly overlapping the next one. Position two tortillas along each long side, one at the top, one at the bottom, and one in the center to cover the base of the pan.
7. Sprinkle half of the shredded Colby Jack cheese evenly over the tortilla layer, covering the bottom of the pan.
8. Spoon the beef mixture over the cheese and spread it into an even layer from edge to edge. Top with the remaining shredded cheese.
9. Place the final tortilla in the center over the filling, then fold the overhanging tortillas toward the middle, overlapping them to completely enclose the filling.
10. Set a second sheet pan directly on top to gently press the quesadillas flat. Transfer both pans to the oven and bake for 20 minutes.
11. Carefully remove the top sheet pan, then continue baking for another 15 minutes, or until the tortillas are crisp and golden brown.
12. Let the quesadilla cool for a few minutes before slicing into 8 large squares or 12 smaller portions.
13. Serve warm with sour cream, salsa, green onions, or your favorite Tex-Mex toppings.
If you’re looking for a meal that’s simple to make and easy to serve, these Sheet Pan Tex Mex Quesadillas are hard to beat. Crispy, cheesy, and packed with bold Tex-Mex flavor, they’re a recipe you’ll find yourself making again and again.
More Sheet Pan Meals
- Sheet Pan Chicken Kabobs
- Sheet Pan Beef Tater Tot Nachos
- Sheet Pan Chicken Nachos
- Sheet Pan Italian Chicken and Veggies
- Sheet Pan Pork Tenderloin with Potatoes
- Sheet Pan Pineapple Chicken
- Sheet Pan Chicken Stir Fry
Sheet Tex Mex Pan 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.
- Dice the onion and both bell peppers into small, even pieces.
- Heat a large skillet over medium heat. Add the ground beef and cook, breaking it into crumbles with a spoon, until it’s fully browned and no longer pink. Drain off any excess grease.
- Sprinkle the taco seasoning over the beef and stir until the meat is evenly coated.
- Add the diced onion, bell peppers, black beans, and drained green chilies. Cook for 2 to 3 minutes, stirring occasionally, just until the vegetables begin to soften.
- Place the tortillas around the edges of a large sheet pan, letting about half of each tortilla hang over the sides while slightly overlapping the next one. Position two tortillas along each long side, one at the top, one at the bottom, and one in the center to cover the base of the pan.
- Sprinkle half of the shredded Colby Jack cheese evenly over the tortilla layer, covering the bottom of the pan.
- Spoon the beef mixture over the cheese and spread it into an even layer from edge to edge. Top with the remaining shredded cheese.
- Place the final tortilla in the center over the filling, then fold the overhanging tortillas toward the middle, overlapping them to completely enclose the filling.
- Set a second sheet pan directly on top to gently press the quesadillas flat. Transfer both pans to the oven and bake for 20 minutes.
- Carefully remove the top sheet pan, then continue baking for another 15 minutes, or until the tortillas are crisp and golden brown.
- Let the quesadilla cool for a few minutes before slicing into 8 large squares or 12 smaller portions.
- Serve warm with sour cream, salsa, green onions, or your favorite Tex-Mex toppings.
