Crisp, buttery tortilla, seasoned filling and melty cheese make this Beef and Bean Sheet Pan Quesadilla an easy weeknight meal the whole family will love!

Beef and Bean Sheet Pan Quesadilla by The BakerMama

Wrap Up A Midweek Dinner in About 30 Minutes

This Beef and Bean Sheet Pan Quesadilla is a midweek dinner lifesaver! It’s simple to put together, bakes in about 30 minutes, and everyone loves it!

Midweek meals at our house can be a bit of a…challenge. I love being in the kitchen with my family making meals we can enjoy together. But when there’s football practices, and middle school test prep, and dance class and… well, y’all know how it goes. Life is busy! So when I find a meal that’s easy and delicious, I have to share it.

Beef and Bean Sheet Pan Quesadilla by The BakerMama

The tortillas turn out buttery and crisp. The beef and bean filling is perfectly seasoned with store-bought taco seasoning (going for easy, folks!). And we serve it up with our favorite toppings like sour cream, homemade guacamole, roasted tomato salsa and some fresh cilantro (quick tip: how to get your cilantro squeaky clean). Absolutely delicious! And did I mention it’s easy?

Watch me make it! Step into the kitchen with me as I make this easy weeknight meal that everyone loves!

What is a Sheet Pan?

A sheet pan (you’ll also hear it called a baking pan, baking sheet or sometimes a rimmed cookie sheet, which is why it can be confusing), is usually a rectangular, flat aluminum pan with a rim around it. A full sheet pan (that’s what I use) measures about 17×12. They’re super versatile and no kitchen is complete without one! Note: a cookie sheet can be another pan entirely, because some, unlike a baking sheet, do not have a raised rim.

Beef and Bean Sheet Pan Quesadilla by The BakerMama

Can I use parchment on my sheet pan dinner?

Not for this recipe. The tortillas need butter in order to get crispy. So you can use foil to keep your pan clean (no parchment), but follow the instructions and butter the foil instead.

In most cases, parchment or aluminum foil are great for making clean-up quick! You can use parchment to line your sheet pan unless you’re going to use the broiler. Parchment will catch fire under a broiler, so opt for foil in that case.

Beef and Bean Sheet Pan Quesadilla by The BakerMama

What Do I Need to Make a Beef and Bean Sheet Pan Quesadilla?

  • 8 to 10-inch flour tortillas
  • Ground beef
  • Canned refried beans
  • Taco seasoning
  • Shredded Mexican style cheese
  • Softened butter
  • Guacamole
  • Sour cream
  • Pico de gallo
  • Cilantro
Ingredients for Beef and Bean Sheet Pan Quesadillas

How to Make a Beef and Been Sheet Pan Quesadilla

  • First, preheat the oven to 425°F.  Then coat the inside of a 17×12 rimmed sheet pan with butter, making sure to cover completely. 
  • Lay 10 tortillas on the sheet pan, starting with the corners and overlapping a bit to cover the entire pan, leaving about two inches hanging over the edge of the pan.
  • Next, brown the ground beef and then stir in the taco seasoning and refried beans. Stir to combine well.
Beef and Bean Sheet Pan Quesadilla by The BakerMama
  • Spread the ground beef mixture over tortillas in the sheet pan. And then sprinkle evenly with the shredded cheese.
  • Lay three tortillas down the middle of the pan. Fold edges of the tortilla left hanging over the pan to cover completely. Use a toothpick to hold the edges in place, if needed. Butter the bottom side of a second rimmed sheet pan. Remove the toothpicks and place on top of the tortillas, buttered side down, pressing it down just a bit. 
  • Bake for 30 minutes. Remove top sheet pan and let bake for another 5 minutes or until golden brown all over the top.
Beef and Bean Sheet Pan Quesadilla by The BakerMama

My Favorite Sheet Pan Dinners

A sheet pan meal, or a sheet pan dinner, is an easy, one-pan dinner you make on a sheet pan! It’s one of my favorite ways to prepare dinner for my family without a ton of fuss. My favorite sheet pan meals are:

How to Serve and Store a Sheet Pan Quesadilla

To serve, cut into squares and serve with your favorite quesadilla toppings, like sour cream, pico de Gallo, or salsa.

How do I save leftover sheet pan quesadilla? Place the squares in an airtight container and store for up to five days in the refrigerator. To reheat, place in the oven at 350 to heat through and re-crisp.

Can I freeze a sheet pan quesadilla? Yes! Just slice into squares and let cool completely. Place each square in a freezer-safe baggie individually or all together with parchment between each one and then into the freezer. To reheat from frozen, I recommend reheating in the oven so they’re not mushy.

Beef and Bean Sheet Pan Quesadilla by The BakerMama

If you make this Beef and Bean Sheet Pan Quesadilla, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. ???? I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,

Print
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Beef and Bean Sheet Pan Quesadilla

  • Author: The BakerMama
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 12 squares

Description

Crisp, buttery tortilla, seasoned filling and melty cheese make this Beef and Bean Sheet Pan Quesadilla an easy weeknight meal the whole family will love!


Ingredients

Ingredients:

  • 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
  • cilantro

Instructions

  1. Preheat oven to 425°F.
  2. Coat the inside of a 18×12 rimmed sheet pan with butter, making sure to cover completely.
  3. Lay 10 tortillas on the sheet pan, starting with the corners and overlapping a bit to cover the entire pan, leaving about two inches hanging over the edge of the pan.
  4. Brown ground beef and then stir in the taco seasoning and refried beans. Stir to combine well.
  5. Spread ground beef mixture over tortillas in the sheet pan.
  6. Sprinkle evenly with the shredded cheese.
  7. Lay three tortillas down the middle of the pan. Fold edges of the tortilla left hanging over the pan to cover completely. Use a toothpick to hold the edges in place, if needed.
  8. Butter the bottom side of a second rimmed sheet pan. Remove the toothpicks and place on top of the tortillas, buttered side down, pressing it down just a bit.
  9. Bake for 30 minutes. Remove top sheet pan and let bake for another 5 minutes or until golden brown all over the top.
  10. To serve, cut into squares and serve with your favorite quesadilla toppings.

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

  1. Delicious! The whole family loved it! I put half of the cheese on the base of the Tortilla and the other half on top. Definitely would serve with salsa and sour cream.

  2. This may be a silly question, but do you add the water like the instructions on the taco seasoning says? Or just the seasoning and refried beans? Thanks! Can’t wait to try!

  3. SO&SO DELICIOUS! We have a HUGE family so I made two & EVERYONE ate some, even the pickier eaters + both pans were completely devoured…I should have made three:) Next time, after I pull it out of the oven, I’ll flip it upside down & slice it right on the bottom on the pan with a pizza cutter. This will for SURE be in our regular rotation! Thank you, thank you, THANK YOU!

    1. Hi, Lucie! YAY! This is one that we make over and over again, too. I am so happy to hear that y’all enjoyed it!

    1. Hi Alyse! I haven’t tried it with gluten free or corn tortillas yet, but I know people have had great success with them. Just make sure the tortillas are large enough and the softer the better so they’ll fold over without breaking. Hope this helps and that you enjoy!

  4. This looks great and I want to try it. But I was wondering what you might suggest using for second 18″ ×12″ if you only have one?

    Thanks,
    Brenda

    1. Hi Brenda! If you don’t have a second sheet pan, I would recommend buttering some foil and pressing it firmly onto the top of the tortillas and then you could place another sized baking pan on top of the foil to weigh it down. Hope this helps. Enjoy!

  5. Hi Megan – your recipe sounds doable and delish. Have you ever tried to freeze these after they were baked?

    Thanks,
    Sheila

    1. Hi! Yes, so doable and delicious! And so great to freeze! Just slice into squares and let cool completely. Place each square in a freezer-safe baggie individually or all together with parchment between each one and then into the freezer. To reheat from frozen, I recommend reheating in the oven so they’re not mushy. Hope this helps. Enjoy!