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Beef and Bean Sheet Pan Quesadilla Recipe

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★★★★★

4.7 from 133 reviews

This Beef and Bean Sheet Pan Quesadilla recipe is a delicious and easy way to prepare a crowd-pleasing Mexican-inspired meal. Featuring layers of tortillas, seasoned ground beef, refried beans, and melted Mexican cheese, baked to golden perfection on a sheet pan. Served with guacamole, sour cream, pico de gallo, and fresh cilantro, this dish is perfect for gatherings or family dinners.

Ingredients

Scale

Quesadilla Base

  • 13 (8 to 10-inch) flour tortillas
  • Softened butter, for greasing the pans

Filling

  • 1 pound ground beef
  • 1 (16 ounce) can refried beans
  • 1 (1 ounce) package taco seasoning
  • 3 cups shredded Mexican style cheese

Serving

  • Guacamole
  • Sour cream
  • Pico de gallo
  • Fresh cilantro leaves

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the quesadilla, ensuring a hot temperature for crisping the tortillas.
  2. Prepare Pan: Generously butter the inside of an 18×12-inch rimmed sheet pan to prevent sticking and add flavor to the quesadilla’s base layer.
  3. Arrange Tortillas: Lay 10 tortillas on the sheet pan, starting from the corners and overlapping slightly to cover the entire surface. Leave about two inches hanging over the edges for folding later.
  4. Cook Beef Mixture: In a skillet over medium heat, brown the ground beef until fully cooked, breaking it up as it cooks. Stir in the taco seasoning and refried beans, mixing until well combined and heated through.
  5. Layer Filling: Spread the seasoned ground beef and bean mixture evenly over the tortillas on the sheet pan.
  6. Add Cheese: Sprinkle the shredded Mexican style cheese evenly over the beef and bean layer to cover the filling completely.
  7. Top Tortillas and Fold: Lay three tortillas down the middle of the pan over the cheese layer. Fold the previously hanging tortilla edges over these center tortillas to completely enclose the filling. Secure edges with toothpicks if needed to hold the shape.
  8. Butter and Press: Butter the bottom side of a second rimmed sheet pan. Carefully remove toothpicks if used, then place the second pan on top of the tortillas, buttered side down, pressing lightly to compress the layers and ensure even baking.
  9. Bake: Bake the quesadilla sandwich for 30 minutes at 425°F. Remove the top pan and bake for an additional 5 minutes or until the top is golden brown and crispy, increasing crunch and flavor.
  10. Serve: Remove from the oven and carefully cut the quesadilla into 12 squares. Serve warm with guacamole, sour cream, pico de gallo, and fresh cilantro for garnish.

Notes

  • Use fresh tortillas for best results as stale tortillas may crack or break when folding.
  • For extra crispiness, remove the top sheet pan during the last 5 minutes of baking to allow better browning.
  • To add heat, include jalapeños or hot sauce in the beef mixture or as toppings.
  • If you don’t have an 18×12 sheet pan, smaller pans can be used but adjust tortilla quantities accordingly.
  • Remove toothpicks before baking to prevent melting or burning, which could affect flavor and safety.

Keywords: beef quesadilla, sheet pan quesadilla, Mexican recipe, easy dinner, ground beef recipe, baked quesadilla, party food, sheet pan meal

Find it online: https://busyrecipe.com/beef-and-bean-sheet-pan-quesadilla-recipe/