Description
This Beef and Bean Sheet Pan Quesadilla is a flavorful and easy-to-make dish perfect for gatherings or quick weeknight dinners. Ground beef seasoned with taco spices and refried beans are layered between tortillas and cheese on a large sheet pan, then baked to golden, melty perfection. Served with classic Mexican toppings like guacamole, sour cream, pico de gallo, and cilantro, this recipe offers a delicious, crowd-pleasing meal with minimal cleanup.
Ingredients
Scale
For the Quesadilla
- 13 (8 to 10-inch) flour tortillas
- 1 pound ground beef
- 1 (16 ounce) can refried beans
- 1 (1 ounce) package taco seasoning
- 3 cups shredded Mexican style cheese
- Softened butter, for greasing the pans
For Serving
- Guacamole
- Sour cream
- Pico de gallo
- Fresh cilantro leaves
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the quesadilla.
- Prepare Sheet Pan: Generously butter the inside of an 18×12-inch rimmed sheet pan to prevent sticking and add flavor.
- 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 of the pan for folding later.
- Cook Beef Mixture: In a skillet over medium heat, brown the ground beef until fully cooked. Stir in the taco seasoning and refried beans, mixing until well combined and heated through.
- Assemble Filling: Spread the seasoned ground beef and bean mixture evenly over the tortillas on the sheet pan.
- Add Cheese: Sprinkle the shredded Mexican style cheese evenly over the beef and bean layer.
- Top with Tortillas: Lay three tortillas down the middle of the pan over the cheese. Fold the previously hanging tortilla edges over these to completely enclose the filling. Secure edges with toothpicks if necessary.
- Prepare Second Pan: Butter the bottom side of a second rimmed sheet pan. Remove toothpicks from the quesadilla if used, then place the second pan on top of the tortillas, buttered side down, pressing lightly to compress the layers.
- Bake: Bake the quesadilla sandwich for 30 minutes at 425°F. Then, remove the top pan and bake for an additional 5 minutes, or until the top is golden brown and crispy.
- Serve: 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; stale tortillas can crack when folding.
- For extra crispiness, remove the top sheet pan during the last 5 minutes of baking to allow better browning.
- To make it spicier, add jalapeños or hot sauce to the beef mixture or toppings.
- If you don’t have an 18×12 sheet pan, you can use two smaller pans but adjust the quantity of tortillas accordingly.
- Removing toothpicks before baking is important to avoid melting or burning plastic.
Nutrition
- Serving Size: 1 square (approx. 1/12 of recipe)
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0.3g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg
