Print

Beef and Bean Sheet Pan Quesadilla Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 1 review

This Beef and Bean Sheet Pan Quesadilla is a delicious, crowd-pleasing recipe perfect for parties or family dinners. Layers of seasoned ground beef, refried beans, and melted Mexican cheese are baked between flour tortillas on a sheet pan for an easy, hands-off meal. Topped with guacamole, sour cream, pico de gallo, and cilantro, it’s a flavorful and satisfying dish that serves 12.

Ingredients

Base

  • 13 (8 to 10-inch) flour tortillas

Beef Mixture

  • 1 pound ground beef
  • 1 (16 ounce) can refried beans
  • 1 (1 ounce) package taco seasoning

Cheese

  • 3 cups shredded Mexican style cheese

Other

  • Softened butter, for greasing the pans

Toppings (optional)

  • Guacamole
  • Sour cream
  • Pico de gallo
  • Cilantro

Instructions

  1. Preheat Oven: Preheat your oven to 425°F to ensure it’s at the perfect temperature for baking the quesadilla layers evenly.
  2. Prepare Sheet Pan: Generously coat the inside of an 18x12-inch rimmed sheet pan with softened butter, covering every surface to prevent sticking and add flavor.
  3. Lay Tortillas: Place 10 tortillas on the buttered sheet pan, starting at the corners, overlapping slightly, and allowing about two inches to hang over the edges. This creates a base layer for the quesadilla.
  4. 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 well to combine all flavors evenly.
  5. Assemble Filling: Spread the beef and bean mixture evenly over the tortillas on the sheet pan, ensuring full coverage for each bite.
  6. Add Cheese: Sprinkle the shredded Mexican cheese evenly over the beef layer, which will melt into a gooey, delicious topping.
  7. Top with Tortillas: Lay three tortillas down the middle of the sheet pan to cover the filling. Fold the edges of the tortillas hanging over the pan to fully enclose the quesadilla layers. Secure with toothpicks if necessary to keep edges in place.
  8. Prepare Second Pan: Butter the bottom side of a second rimmed sheet pan. Carefully remove any toothpicks from the quesadilla and place this pan buttered side down on top of the tortillas, gently pressing down to compact the layers.
  9. Bake Quesadilla: Bake in the preheated oven for 30 minutes. Remove the top sheet pan and continue baking the quesadilla for an additional 5 minutes or until the top is golden brown and crispy.
  10. Serve: Remove from oven, cut into squares, and serve hot with guacamole, sour cream, pico de gallo, and fresh cilantro for garnish and added flavor.

Notes

  • Using softened butter on the pans prevents sticking and contributes a rich flavor and golden color to the quesadilla crust.
  • Make sure to brown the beef thoroughly to develop deep flavor before adding beans and seasoning.
  • If you don’t have toothpicks, carefully fold the edges to keep the layers intact or use kitchen twine around the pan edges while baking.
  • Feel free to customize toppings based on personal preference; jalapeños or sliced olives make great additions.
  • This recipe can be prepared ahead and baked just before serving, making it ideal for entertaining.

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