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Oven Baked Sheet Pan Quesadillas are the easiest way to make quesadillas for your family or a large group! Ground beef, salsa, taco seasoning, flour tortillas, and lots of shredded cheese are baked between two sheet pans for that iconic golden crispy exterior. Top with all your favorite toppings for a family favorite easy dinner recipe.
Sheet Pan Quesadillas Recipe
I have been so excited to share this recipe for sheet pan quesadillas, baked in the oven, with you all. They’re always a hit at my family’s dinner table and I just know you’ll love it too.
Baking quesadillas in the oven starts with large flour tortillas filled with a seasoned ground beef taco mixture, lots of cheese, and then the tortillas are folded over and baked in the oven. The extra sheet pan on top helps prevent the tortilla from unfolding and it gives it that golden crispy exterior that we all love about quesadillas.
Here are the ingredients that you will need to recreate this recipe in your own kitchen. I also share some tips so that you can have success when making these.
- Ground Beef – Any percentage can be used because you will be draining the extra grease anyways. To avoid any extra grease/oil in my ground beef mixture I suggest using 96/4 or 93/7 ground beef. You could even use ground turkey or ground chicken in place of beef.
- Black Beans – Drain and rinse the beans. I love the black beans in this recipe but any canned bean can be used.
- Salsa – Make sure you use a salsa that you love the flavor because it really shines through. I recommend using a fresh salsa, like the kind that you find in the refrigerated area of the produce section, because it tastes the best. But any jarred or canned salsa will work just fine. Whatever you prefer.
- Taco Seasoning – I prefer using mild taco seasoning but any packet of taco seasoning can be used when making this recipe.
- Light Brown Sugar – Don’t skip this! It’s only a little bit but makes the ground beef mixture taste so good. It rounds out all the acid from the salsa.
- Shredded Cheddar Cheese & Monterey Jack Cheese – I highly recommend using both kinds of cheese for the best melty gooey cheese effect and flavor.
- Large Flour Tortillas – These are the large size tortilla that says ‘burrito size’ on the package.
How To Make Oven Baked Quesadillas with Ground Beef
Learn how to make this recipe with the easy steps below. Be sure and read to the bottom of the post where there is a printable recipe card, a pin it button to save the recipe to Pinterest, and all the ingredients and detailed instructions.
- Preparation : Heat the oven to 425 degrees F. Lightly spray a cookie sheet/half sheet pan with cooking spray. Set aside.
- Taco Meat : Cook and crumble the ground beef, in a skillet pan, over medium high heat until no longer pink. Drain any excess grease. Add the black beans, salsa, taco seasoning, and brown sugar. Mix together and turn heat to medium-low, let the meat simmer for about 5-10 minutes so it can thicken and the flavors can come together.
- Cheese/Tortillas : While the meat is simmering shred the cheeses. Lay out 6 flour tortillas onto the cookie sheet, making sure that half of it is hanging over the side of the pan. There should be a hole or a gap in the center. Place a tortilla in the center to cover that gap.
- Quesadilla Time : Spread the ground beef mixture over the tortillas. Top with the shredded cheese. Place the final tortilla in the center on top of the cheese. Starting at the side, fold over the tortillas (gently but tightly) towards the center.
- Cook : Gently press a second cookie sheet on top of the flour tortillas. Bake for 20 minutes. Remove the second cookie sheet and cook for 5 additional minutes.
- Serve : Let cool for about 5 minutes in the pan before cutting into squares.
Tips For Success
Here are a few of my helpful tips so that you can have success recreating this recipe in your own kitchen.
- Pizza Cutter : The easiest, and fastest, way to cut these quesadillas is with a pizza cutter. If you don’t have one, a knife will work just fine too.
- Second Cookie Sheet : You need that second pan on top to help the tortillas stay in place and to give the tortillas that crispy texture that we all love about quesadillas. You will take it off after the 20 minute cook time, and then allow the quesadillas to cook for 5 more minutes without the second sheet pan on top.
- Shred Your Own Cheese : Shredding the cheese from a block is so much better when cooking. The cheese melts smoother and creamier while baking. Yes, of course you can use pre-shredded cheese in this recipe with just fine results. But I recommend shredding your own for best taste and melty texture.
- Flour Tortillas : This recipe has been tested and made with the ‘burrito size’ flour tortillas. They are large in size which is what you need to cover up the entire sheet pan and quesadilla mix. If you use any other tortilla besides the burrito sized ones, then you may need more than 8 and yours may look different than what is shown in these pictures.
Making Quesadillas in The Oven FAQ’s
- How To Store Leftover Oven Baked Quesadillas
- Leftovers can be stored in a covered container, in the fridge, for 3-4 days. The exterior will get softer but you can throw leftovers in an air fryer to crisp them back up again if wanted.
- I think they’re best eaten after you make them. The recipe makes 12 squares and if you’re feeding teenagers or adults, most will have two squares anyways.
- Can I Freeze Quesadillas?
- I have never frozen these oven baked quesadillas but I see no reason why they could not be frozen. I would wrap each quesadilla square in tin foil and then place all the tin foil wrapped squares into a freezer-safe Ziploc bag.
- Let the quesadillas thaw in the fridge overnight or for several hours during the day.
- Use the air fryer, or oven, to crisp them back up if wanted.
- Serving Suggestions
- I love to set out bowls of different toppings and then everyone can create their own.
- I love making my Pico de Gallo, or this Salsa Verde Guacamole, and using sour cream for some toppings. You can also use chopped tomatoes, shredded lettuce, black olives, avocado slices, jalapeños, or chopped cilantro for other topping options.
- Try my Cafe Rio Dressing (Copycat Recipe) for dipping. So good! If you want something different try my Queso Dip for a dipping sauce.
- Some yummy side dishes for quesadillas are Easy Mexican Rice, Instant Pot Cilantro Lime Rice, my Southwestern Corn, Ranch Corn Salad, or Avocado Corn & Tomato Salad.
- Variation & Substitution Ideas
- Ground Meat : Use ground turkey or ground chicken in place of the ground beef.
- Beans : Use any canned bean that you prefer. Just make sure that you drain and rinse whatever you use.
- Make It Spicy! : Use a packet of hot taco seasoning, hot salsa, or try adding some cayenne red pepper or a can of diced green chilies or sliced jalapeños.
More Family Favorite Mexican Dinner Recipes You’ll Love
- Oven Baked Double Decker Tacos
- Taco Salad Casserole
- Quick & Easy Chicken Flautas
- Ground Turkey Tacos
- Cheesy Ground Beef and Rice Enchiladas
Sheet Pan Quesadillas
- 1 lb ground beef
- 1 can (15 oz) black beans drained & rinsed
- 1 cup salsa
- 1 packet taco seasoning
- 1 teaspoon light brown sugar
- 2 cups shredded monterey jack cheese
- 1 cup shredded cheddar cheese
- 8 large flour tortillas burrito size
- Preheat oven to 425° F. Spray a cookie sheet/half sheet pan with sides (13”x18”) with cooking spray. Set aside for later.* Note : You will need two half sheet pans (aka - cookie sheets) for this recipe
- In a skillet pan, over medium high heat, cook and crumble the ground beef until no longer pink. Drain excess grease.
- Add in the black beans, salsa, taco seasoning, and light brown sugar. Stir and let it simmer for about 10 minutes, on medium low heat, for all the flavors to develop and to thicken.
- While the meat is simmering lay 6 of the tortillas around the edges of the prepared cookie sheet. Make sure that the tortillas overlap each other and are hanging halfway over the edge of the cookie sheet, leaving a gap in the center of the pan. Place another tortilla in the center of the cookie sheet where the gap was.
- Evenly spread the meat mixture over the tortillas. Sprinkle with the cheese.
- Place the final tortilla in the middle on top of the cheese. Starting at either side of the sheet pan, carefully but tightly fold the tortilla over the meat and cheese toward the center. Repeat with all the overhang of the tortillas.
- Press another cookie sheet on top of the folded tortillas. This helps the tortillas not come unfolded while baking.
- Cook for 20 minutes. Remove the second cookie sheet on top, and bake the quesadillas for 5 more minutes.
- Let cool in the pan for about 5 minutes before cutting into 12 squares.* It's easiest to use a pizza cutter for this
- Serve a square piece of quesadilla with your favorite toppings like sour cream, shredded cheese, chopped green onion or cilantro, guacamole, etc.