Description
Sheet pan tacos bring Mexican street-style magic straight to your kitchen with minimal cleanup. Crispy tortillas, tender seasoned meat, and fresh toppings combine for a fiesta of flavors you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 3 pounds ground beef (80%-20% blend)
- 16 (8-inch) soft taco flour tortillas
- 4 cups shredded Colby jack cheese (from 2 (8-ounce) blocks)
Seasonings and Aromatics:
- 2 (1-ounce) packets Original TACO seasoning (Old El Paso brand)
- 2 cups yellow onion, chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
Cooking and Garnish Ingredients:
- 5 tablespoons canola oil, divided
- 1½ cups store-bought pico de gallo
Optional Homemade Pico de Gallo:
- 3 cups tomatoes, diced
- 1 cup white onion, diced
- ⅓ cup fresh lime juice
- 3 tablespoons fresh jalapeño, finely diced
- 3 tablespoons fresh cilantro, chopped
Garnish:
- Sour cream
- Pico de gallo
Instructions
- Warm the oven to 350°F and prepare a large sheet pan by coating the bottom and sides with canola oil.
- Sauté chopped onions in a skillet over medium-high heat until they become translucent and slightly softened.
- Cook ground beef in two separate batches, adding taco seasoning, salt, and black pepper. Break the meat into small crumbles while cooking thoroughly.
- Combine the sautéed onions with the seasoned ground beef in a mixing bowl.
- Arrange the first layer of tortillas across the prepared sheet pan, allowing them to drape slightly over the edges with no gaps between them.
- Distribute the beef and onion mixture evenly across the tortilla base, ensuring excess fat is drained.
- Generously sprinkle shredded cheese over the meat layer, followed by a layer of drained pico de gallo.
- Create a top layer with the remaining tortillas, overlapping them in the center and folding the overhanging edges.
- Brush the top tortillas with additional canola oil and cover with a second sheet pan, weighing it down with an oven-safe skillet.
- Bake for 30 minutes with the weighted top pan in place.
- Remove the top pan and skillet, then continue baking for another 30 minutes until the edges turn golden and crispy.
- Allow the sheet pan tacos to rest and cool for 5-10 minutes before cutting into portions.
- Serve with fresh sour cream and extra pico de gallo as garnish.
Notes
- Prepare to transform your sheet pan into a flavor-packed taco paradise that feeds a crowd with minimal effort.
- Layering tortillas creates a crispy, golden base that catches all the delicious beef and cheese drippings.
- Draining excess liquid from the beef and pico de gallo prevents soggy tortillas and ensures a perfectly crunchy texture.
- Weighing down the tacos with a second sheet pan helps compress layers, creating an incredible dense and crispy result.
- Letting the sheet pan tacos rest before slicing allows the ingredients to set and makes cutting and serving much easier.
- Use high-quality taco seasoning and fresh ingredients to elevate this simple one-pan meal from good to absolutely amazing.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 620
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg