Sheet Pan Tacos
This easy Sheet Pan Tacos recipe is packed with seasoned ground beef, melted cheese, and fresh toppings, all baked in a crispy tortilla wrap.
Ingredients
- 1 tbsp canola oil
- 1 small yellow onion diced
- 1 lb ground beef 80/20 blend
- 2 packets taco seasoning
- 1 tsp salt
- ½ tsp black pepper
- 2 cups shredded Colby Jack cheese
- 16 soft taco flour tortillas
- 1 cup store-bought pico de gallo
- Optional Toppings:
- Sour cream
- Salsa
- Guacamole
- Pickled jalapeños
- Fresh cilantro
Instructions
- Preheat oven to 350°F and grease a rimmed baking sheet with oil.
- Sauté onions in a skillet until soft. Add ground beef and cook until browned. Stir in taco seasoning, salt, and black pepper. Drain excess fat.
- Arrange 10 tortillas overlapping on the sheet pan, letting the edges hang over.
- Layer beef, cheese, and pico de gallo evenly over the tortillas.
- Place 6 tortillas on top and fold over the overhanging edges to enclose the filling. Brush the top with oil.
- Cover with a second sheet pan and press down with a heavy skillet. Bake for 30 minutes, then remove the weight and bake another 30 minutes until golden.
- Let cool for 5 minutes, then slice into portions and serve with toppings.
Notes
- Meat Options: Swap ground beef for ground turkey, shredded chicken, or black beans for a vegetarian version.
- Cheese Variations: Try Monterey Jack, sharp Cheddar, or a Mexican cheese blend for a different flavor.
- Prevent Soggy Tacos: Drain excess grease from the beef and use a slotted spoon when adding pico de gallo to avoid extra moisture.
- Make it Spicy: Add chopped jalapeños, a dash of cayenne pepper, or drizzle with hot sauce before baking.
- Serving Suggestion: Pair with Bruschetta Chicken Pasta for a delicious meal.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a 350°F oven for 10 minutes or in an air fryer at 375°F for 5 minutes to maintain crispiness.
- Freezing: Wrap individual portions in foil and freeze for up to 2 months.