sheet pan tacos

Sheet Pan Tacos is an easy way to recreate a fast-food favorite and make one giant meal. Perfect for an appetizer or family dinner.

Sheet Pan Tacos

tbsp canola oil (divided)

onion

beef

tsp salt

tsp black pepper

Colby jack cheese ((from 2 (8-ounce) blocks))

(8-inch) soft taco flour tortillas

store bought pico de gallo ((*or see recipe below))

tomatoes (diced)

lime juice

tbsp fresh jalapeño (fine diced)

tbsp fresh cilantro (chopped)

Sour cream and pico de gallo

Preheat the oven to 350°F. Using a pastry brush, brush 2 tablespoons of canola oil onto the inside bottom and sides of a 13x18-inch rimmed baking sheet tray. You will need a second rimmed sheet tray for the baking process. Set aside.

In a large skillet, on medium-high heat, heat 1 tablespoon canola oil. Add the 2 cups chopped yellow onions and saute them for 2-3 minutes or until they are translucent and soft. Transfer the cooked onions to a plate and set them aside.

To the same large skillet, on medium-high heat, add half of the ground beef and one of the 1 oz. packets of taco seasoning, 1 teaspoon salt and ½ teaspoon black pepper. Cook the ground beef for 4-5 minutes, breaking it up into crumbles until there is no longer any pink and the ground beef is completely coated with the taco seasoning. Transfer the cooked ground beef to a large bowl or large shallow dish, and repeat with the second half of the ground beef and the second 1 oz. packet of taco seasoning, remaining 1 teaspoon salt and ½ teaspoon black pepper until all the ground beef is cooked. Transfer the rest of the cooked ground beef to the bowl with the first batch of cooked ground beef.

Add the cooked yellow onions to the cooked ground beef in the bowl, and stir to incorporate.

To the prepared rimmed baking sheet tray, you will lay out 10 of the flour tortillas.  You will need to make sure that they are overhanging all sides of the sheet tray by at least 2-3 inches. You will also want to make sure that there are no gaps or open spaces between the flour tortillas. It should look like a solid layer of flour tortillas with all the sides overhanging. The part of the flour tortillas that are overhanging will be used to fold over and seal the sheet pan tacos once assembled.

Using a large slotted spoon, spoon the ground beef mixture evenly over the flour tortillas. Make sure to allow as much of the fat from the ground beef mixture to drip off through the slotted spoon before placing the meat onto the tortillas. This ensures that you don’t have soggy tortillas when baked.

Sprinkle the shredded Colby jack cheese evenly over the top of the ground beef layer.

Finally, using a slotted spoon, spoon 1½ cups of the pico de gallo over the top of the cheese. You will want to make sure that you allow as much of the juices from the pico de gallo to drain out before layering it onto your cheese.

Place your final 6 flour tortillas, overlapping each other in the center of your sheet tray, onto the top of the meat and cheese. Fold the overhanging flour tortillas over the top six tortillas so that you are enclosing all the meat and cheese.

Brush the remaining 2 tablespoons of canola oil evenly over the tops of all the flour tortillas. You can use the oil to help the top overhanging pieces stick to each other.

Place the second 13x18-inch rimmed sheet baking tray onto the top of the sheet pan taco making sure that all the folded-over tortillas stay in place. Place 1 or 2 oven-safe heavy skillets, like cast iron, onto the sheet tray to weigh it down. This will create a nice sealed sheet pan taco. It also helps to ensure that the flour tortillas become crisp and golden brown. Bake for 30 minutes. Carefully remove the heavy skillet(s) and the top sheet tray. Continue to bake the sheet pan taco for an additional 30 minutes or until the top is golden and crisp. You may want to tent your 4 sides with long strips of aluminum foil (like you would a pie crust when baking) to ensure that the edges do not get too dark before the center of your sheet pan tacos get nice and golden.

Allow the sheet pan taco to rest for 5-10 minutes before slicing and serving.

You can garnish your individual servings of this sheet pan taco with a dollop of sour cream and a spoonful of the remaining pico de gallo. You can keep your sheet pan taco warm by covering it with a piece of aluminum foil and keeping it in a 200°F oven for up to 30 minutes.

In a large bowl, add the diced tomatoes, chopped white onion, fresh lime juice, finely diced jalapeño, and chopped cilantro. Stir to combine the pico de gallo. Cover with plastic wrap and refrigerate. This allows all the flavors of the pico de gallo to combine while you are preparing the rest of the sheet pan tacos.

TO MAKE OPTIONAL HOMEMADE PICO DE GALLO RECIPE IF YOU AREN’T USING STORE BOUGHT

https://mediavine-res.cloudinary.com/video/upload/t_original/v1663334536/ih7ufl3yzxzp5dpxh74n.mp4

Easy sheet pan butternut squash tacos recipe! Vegetarian sheet pan veggie tacos are perfect for a weeknight meal.

Sheet pan butternut squash tacos with black beans

butternut squash

baby bella mushrooms

black beans, rinsed and drained

sunflower oil

chili powder

cumin

oregano

paprika

cayenne pepper

tomatillos,

corn tortillas

cabbage

jalapeno,

lime wedges

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or silicone mat (optional for easy clean up).

Place the butternut squash, mushrooms, black beans, and yellow onions in a mixing bowl. Drizzle with oil and toss to coat, then add the chili powder, cumin, salt, oregano, paprika, and cayenne pepper, and toss again. Spread the mixture out on the baking sheet, leaving some space for the tomatillos.

Place the tomatillos on the remainder of the baking sheet then place in the oven for 15-20 minutes, or until the squash is fork tender. Sprinkle with more salt to taste if desired.

Warm the tortillas in either the microwave or on a hot pan until soft and pliable. Fill each one with some butternut-black bean mixture, then top with tomatillos, shredded cabbage, and jalapenos. Serve warm, accompanied by lime wedges

Make my easy sheet pan tacos with ground beef, refried beans, and cheese. They come out perfectly crispy and hold together so nicely. Dip &#039;em in avocado crema for the perfect easy weeknight meal ❤️.

Sheet Pan Tacos Recipe

taco seasoning*

shredded Mexican blend cheese

Greek yogurt

refried beans

flour tortillas* (street taco size)

avocado (pitted)

cilantro

plain Greek yogurt

salt

Preheat the oven to 400ºF and line a baking sheet with parchment paper. Set aside.

Heat the ground beef in a large skillet over medium/high heat for 2-3 minutes, breaking the beef up into small pieces.

Add the taco seasoning to the beef and cook until the ground beef is no longer pink. Remove from heat.

Add the shredded cheese and Greek yogurt to the beef and stir to combine.

Lay the 9 tortillas out on a clean, flat surface. Distribute the refried beans evenly between the tortillas. Top with the ground beef.

Fold each tortilla in half and transfer to the greased baking sheet.

Bake the tacos for 12-15 minutes, flipping halfway through so both sides of the tortillas become golden brown. Remove from the oven.

While the tacos are baking, make the avocado crema by adding the avocado meat, lime juice, cilantro, and a pinch of salt to a blender or food processor. Blend until smooth.

Top each taco with crema and enjoy immediately.

These turned out delicious! Nice and crispy! And they are easy to make so they are perfect for a weeknight. We loved them!

I made these for the Fit Foodie Cooking Club - my  kiddo loved them! Thanks.

I made these tonight for dinner for the Sept challenge. Big hit for the whole family....and I made a second batch to freeze! I work full time and was still able to get dinner on the table by 6:00 with this easy, delicious recipe.

Really  loved this recipe. It was so easy and quick for a weeknight dinner! I think the flour tortillas are an absolute must!

https://content.jwplatform.com/videos/WQ97cnJq.mp4

Make easy sheet pan tacos in the oven with beef, beans, and cheese. Top with a homemade avocado crema for a simple and delicious weeknight meal.

Sheet Pan Tacos with Avocado Crema

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Sheet Pan Tacos Recipe

Top 3 sheet pan tacos recipes from across the web

The most viewed sheet pan tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Sheet Pan Tacos

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Sheet Pan Tacos Recipe

The most viewed sheet pan tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine