Can I use corn tortillas instead of flour for this recipe?

I wish I could say yes because I love 'em, but they have a tendency to break when they are folded, so you are better off with the flour ones.

Where can I find Velveeta?

Velveeta can usually be found in either the dairy section with the other cheeses, or in the aisle with the packaged boxes of macaroni and cheese.

Where can I find tomatoes with green chilies?

These are usually in with the regular canned tomatoes, or sometimes in the international food section. I like the Ro-Tel brand, but any of them will do...and don't worry, they aren't too spicy!

Can this be made ahead?

You can prep it a few hours ahead all the way up to the point where it gets popped in the oven. I wouldn't make it more ahead of time than that, as you don't want your lovely tortillas to get soggy on the bottom.

Have a question that I didn't cover?

Pop your question in the comments section below and I promise to answer pronto!

Sheet Pan Beef Nacho Quesadillas

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This fun recipe for sheet beef nacho quesadillas cooks up supper for a crowd all in one sheet pan. Cheesy spicy deliciousness!

Author: Kate Morgan Jackson
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 1x
Category: Dinner
Method: Oven, Stovetop
Cuisine: Mexican

Ingredients

Scale

1 ½ pounds ground beef
1 sweet onion, peeled and chopped
1 tablespoon chili powder {can be increased or decreased depending on how spicy you like things)
1 16-ounce package of Velveeta, cut into 1 inch cubes
1 14 ounce can diced tomatoes with green chilies, drained
2 tablespoons butter, melted
8 ounces shredded cheddar or Mexican cheese blend
1 cup corn kernels (fresh or thawed)
10 8-inch flour tortillas
Your choice of toppings! Sour cream, salsa, guacamole, chopped scallions and lime wedges are all great.

Cook Mode Prevent your screen from going dark

Instructions

Get out two rimmed baking sheets (I used my 13 x 18 inch ones) and preheat your oven to 425.
Place beef and onion in a heavy large skillet and cook over medium high heat until meat is browned. Stir in chili powder.
Add the Velveeta cheese and stir until it is fully melted.
Add the tomatoes and stir until everything is well combined.
Brush one sheet pan with melted butter. Lay out three tortillas per side, with half the tortilla hanging off the edge. Place one tortilla on each end, also hanging off the side, and one in the middle so that the whole sheet pan is covered.
Sprinkle half the shredded cheese over the full length of the sheet pan, then add the beef mixture on top. Sprinkle with the corn and remaining cheese.
Fold the tortillas over the filling, and pop that last tortilla in the center so everything is covered. Brush the top with melted butter.
Now take that second sheet pan and smoosh it down firmly on top of the quesadilla. Pop the whole thing in the oven for 25 minutes.
Take it out, remove the top sheet pan and let everything cool for about 5 minutes.
Slice it up into squares (a pizza cutter works great for this) and serve with your choice of toppings!

Notes

Tortillas: Make sure you get flour tortillas and not corn tortillas – flour tortillas will be much more flexible when you fold them over.

Spice level! You can make these quesadillas either spicier or milder by increasing or decreasing the amount of chili powder, and using regular canned diced tomatoes instead of the version with chilis

Find it online: https://www.framedcooks.com/sheet-pan-beef-nacho-quesadillas/