Sheet Pan Tacos are a quick and easy way to make delicious tacos for a crowd. Instead of making each taco individually, all the ingredients are placed on a sheet pan and baked in the oven for a no-fuss meal.
Make taco night a breeze with sheet pan tacos! No more dealing with multiple pans, dishes and tons of toppings. This one-pan taco bake lets you cook all the yummy flavors of your favorite Mexican meal together on a single sheet pan.
Soft tortillas, seasoned ground beef, and a bunch of tasty toppings all come together in a delicious mix that’ll the whole family will love.
Get set to change your taco night game with these amazing baked sheet pan tacos! It saves time, effort, and makes cleanup a whole lot easier too.
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Why You’ll Love This Sheet Pan Tacos Recipe
- Easy and convenient!
- Crispy around the edges yet soft tortillas in the middle!
- Versatile toppings to load up with your favorite taco fixings!
- Quick cleanup!
- Perfect for taco night!
- Leftover friendly!
Sheet Pan Tacos Ingredients
- Lean ground beef
- Oil
- Taco seasoning
- Shredded Mexican blend cheese
- Diced onion
- Diced tomatoes
- Standard size tortillas
- Pico de Gallo, optional
- Sour cream, optional
- Fresh cilantro, optional
How to Make Sheet Pan Tacos
Preheat oven to 350 degrees F.
In a large skillet over medium heat 2 tablespoons of oil. Add onions and saute for 2-3 minutes. Add ground beef and tomatoes and cook until no longer pink and cooked through. Drain excess fat.
Add taco seasoning packets and water called for on packet. Simmer for about 2-3 minutes making sure most of the water is evaporated.
Brush the baking sheet with oil and lay out your tortillas making sure they are overlapping each other and no gaps and hanging off the sides about 2-3 inches.
Spoon the beef mixture over top the tortillas (blot any excess grease with paper towel) and sprinkle cheese over top.
Place the remaining tortillas over top so they are overlapping each other and no gaps. Fold over the tortillas and place another baking sheet on top. Bake for 30 minutes or until tortillas have browned slightly.
Slice and serve with Pico de Gallo, sour cream, fresh cilantro and your favorite taco toppings.
Recipe Variations and Helpful Tips
- Swap ground beef with chicken or shrimp.
- Use different cheeses such as shredded cheddar cheese, Colby jack, Monterey Jack cheese or a mix of cheeses.
- Top with your favorite taco toppings such as sour cream, cilantro, salsa, etc.
- Add some heat with sliced jalapenos.
- Need to make less? Use a smaller sheet pan and less tortillas to do so.
- Don’t overstuff tortillas with taco fillings to avoid spilling out when folded.
How to Store
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in oven at 350 until warmed through.
FAQs
To prevent the tortillas from getting soggy make sure to drain excess grease from the ground beef and blot with a paper towel.
I used the standard size tortillas but you could use the burrito size if you’d like.
A pizza cutter works best to run it through and then scoop with a spatula.
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Recipe
Sheet Pan Tacos
Ingredients
- 2 lbs. ground beef
- 2 packets taco seasoning
- 2 cups shredded Mexican blend cheese
- 1 cup onion diced
- 1 can diced tomatoes drained
- 10-12 (8 inch) tortillas
- Pico de Gallo optional
- Sour cream optional
- Fresh cilantro optional
Instructions
- Preheat oven to 350 degrees F.
- In a large skillet over medium heat 2 tablespoons of oil. Add onions and saute for 2-3 minutes. Add ground beef and tomatoes and cook until no longer pink and cooked through. Drain excess grease.
- Add taco seasoning packets and water called for on packet. Simmer for about 2-3 minutes making sure most of the water is evaporated.
- Brush the baking sheet with oil and lay out your tortillas making sure they are overlapping each other and no gaps and hanging off the sides about 2-3 inches.
- Spoon the meat mixture over top the tortillas (blot any excess grease with paper towel) and sprinkle cheese over top.
- Place the remaining tortillas over top so they are overlapping each other and no gaps. Fold the tortillas over and place another baking sheet on top. Bake for 30 minutes or until tortillas have browned slighlty.
- Slice and serve with Pico de Gallo, sour cream, fresh cilantro and your favorite taco toppings.
Notes
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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