I absolutely love these Baked Beef, Bean and Corn Quesadillas because they’re way less messy than the stovetop version. You could make a big batch of these for family dinner or game day snacks. We think it’s the oven that gives them their perfectly crispy edges, but also keeps the inside gooey and delicious. Some of you might wonder about the beans and corn, but trust me – they add amazing texture and flavor to this crowd-pleaser!

Why You’ll Love These Oven-Baked Quesadillas

These quesadillas have totally changed my dinner routine! First, baking them means I can make multiple quesadillas at once instead of standing at the stove flipping them one by one. The oven gives them an amazing crispy exterior while keeping all the cheese perfectly melted inside. I love that they’re hearty enough for dinner but also work as an appetizer when cut into smaller pieces. Plus, the combination of beef, beans, and corn makes them more filling and nutritious than basic cheese quesadillas. My kids devour these without even realizing they’re eating vegetables!

Ingredients You’ll Need for Baked Quesadillas

1 pound ground beef (95% lean)
Salt and pepper to taste
1 cup prepared salsa (mild, medium, or hot based on your preference)
1/2 cup canned black beans, rinsed and drained
1/2 cup frozen corn, defrosted and well drained
8 small flour tortillas (6 to 7-inch diameter)
3/4 cup shredded reduced-fat Cheddar cheese or Mexican cheese blend
Cooking spray

How to Make Beef, Bean, and Corn Quesadillas in the Oven

Preheat your oven to 400°F and grab a baking sheet.
Cook the beef: Heat a large nonstick skillet over medium heat. Add the ground beef and cook for 8 to 10 minutes, breaking it into 3/4-inch crumbles and stirring occasionally. Pour off any drippings, then season with salt and pepper to taste.
Make the filling: Add the salsa, black beans, and corn to the cooked beef. Stir and cook for another 4 to 5 minutes until the mixture thickens and is heated through.
Assemble the quesadillas: Spray your baking sheet with cooking spray. Arrange 4 tortillas on the baking sheet, overlapping slightly if needed. Sprinkle half of the cheese evenly over these tortillas. Spoon the beef mixture evenly on top of the cheese, then sprinkle the remaining cheese over the beef. Top with the remaining 4 tortillas. Give the top tortillas a light spray with cooking spray.
Bake: Place the baking sheet in the preheated oven and bake for 11 to 13 minutes, until the quesadillas are lightly browned and the edges are crisp.
Serve: Remove from the oven, let cool for a minute, then cut into wedges and serve.

Tips for Crispy Oven-Baked Quesadillas

I’ve made these quesadillas dozens of times and picked up some tricks along the way:

Make sure to drain the beans and corn really well – excess moisture can make your quesadillas soggy
Don’t skip spraying the top tortillas with cooking spray – this is what helps them get golden and crispy
Let the beef mixture cool slightly before assembling to prevent the tortillas from getting soggy
For extra crispy quesadillas, flip them halfway through baking time
Watch them closely in the last few minutes – they can go from perfectly golden to too dark pretty quickly
Let them rest for 1-2 minutes before cutting for cleaner slices

Serving Suggestions for a Complete Meal

I like to serve these quesadillas with lots of fresh toppings and sides! Here are my favorites:

A simple Mexican-style coleslaw made with packaged coleslaw mix tossed with sliced green onions, olive oil, lime juice, salt, and pepper
Dollops of sour cream and guacamole
Fresh pico de gallo or additional salsa
Chopped cilantro and lime wedges
A simple green salad with cilantro-lime dressing
Mexican rice or cilantro-lime rice

Make-Ahead and Freezer Instructions

I often prep components ahead of time to make dinner assembly faster:

Make ahead: Cook the beef mixture up to 2 days ahead and store in the refrigerator. When ready to use, reheat slightly before assembling the quesadillas.

Freeze assembled quesadillas: Assemble the quesadillas but don’t bake them. Place them on a baking sheet and freeze until solid, then transfer to freezer bags. They’ll keep for up to 3 months. To cook, place frozen quesadillas on a baking sheet and bake at 400°F for 18-20 minutes.

Freeze leftover baked quesadillas: Wrap individual wedges in foil, then place in freezer bags. Reheat in a 350°F oven for about 10 minutes or until heated through.

Variations and Substitutions

These quesadillas are super versatile! Here are some changes I’ve tried:

Swap ground beef for ground turkey, chicken, or plant-based meat substitute
Use pinto beans or refried beans instead of black beans
Add diced bell peppers or zucchini to the filling for extra vegetables
Try pepper jack cheese for a spicy kick
Use corn tortillas instead of flour for a gluten-free option (though they may be a bit more difficult to work with)
Add a layer of green chiles or pickled jalapeños for heat
Mix in some taco seasoning with the ground beef for extra flavor
Try whole wheat tortillas for added fiber

Common Questions About Baked Quesadillas

Can I use pre-cooked meat to save time?
Yes! Leftover taco meat or rotisserie chicken works great in this recipe.

Why are my quesadillas soggy?
Make sure to drain the beans and corn well, and don’t overload the quesadillas with wet ingredients.

Can I make these vegetarian?
Absolutely! Skip the beef and double the beans, or add sautéed mushrooms and bell peppers.

What’s the best way to reheat leftovers?
For the crispiest results, reheat in the oven at 350°F for 5-7 minutes. You can use a microwave, but they won’t be as crispy.

Can I make mini quesadillas as appetizers?
Yes! Use smaller tortillas and reduce the baking time by a couple of minutes.

How do I know when the ground beef is fully cooked?
Ground beef should be cooked to an internal temperature of 160°F. The meat will be completely browned with no pink remaining.