Name: Sheet Pan Tacos Recipe
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: Mexican
Ingredients: 5 tbsp canola oil (divided); 2 cups yellow onion (chopped); 3 pounds ground beef (80% lean, 20% fat blend); 2 oz (2 – 1 oz packets) Original TACO seasoning (Old El Paso brand recommended); 2 tsp salt; 1 tsp black pepper; 4 cups shredded Colby jack cheese (from 2 – 8-ounce blocks); 16 (8-inch) soft taco flour tortillas; 1½ cups store-bought pico de gallo (or homemade, recipe below); 3 cups tomatoes (diced); 1 cup white onion (diced); ⅓ cup fresh lime juice; 3 tbsp fresh jalapeño (finely diced); 3 tbsp fresh cilantro (chopped); Sour cream; Additional pico de gallo

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Introduction

Sheet pan tacos are a fun and easy way to enjoy all the flavors of traditional tacos with less fuss and mess. This recipe combines seasoned ground beef, melted cheese, and fresh pico de gallo baked to crispy perfection on a sheet pan. Perfect for feeding a crowd or a family dinner!

A stack of three triangular quesadilla slices is shown, each slice made of golden brown crispy tortillas layered with melted yellow and white cheese mixed with cooked ground beef and bits of red and green vegetables. The top slice is garnished with a dollop of white sour cream, small red tomato cubes, and green herb pieces. The quesadillas rest on a metal tray with more quesadilla pieces around. In the background, blurred bunches of red tomatoes, a small bowl of diced tomatoes, and two white plates with a quesadilla on top sit on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 tbsp canola oil (divided)
2 cups yellow onion (chopped)
3 pounds ground beef (80%-20% blend recommended)
2 oz (2 packets of 1 oz each) Original taco seasoning
2 tsp salt, divided
1 tsp black pepper, divided
4 cups shredded Colby jack cheese (from 2 8-ounce blocks)
16 (8-inch) soft taco flour tortillas
1½ cups store bought pico de gallo (or see homemade recipe below)
3 cups tomatoes (diced)
1 cup white onion (diced)
⅓ cup fresh lime juice
3 tbsp fresh jalapeño (finely diced)
3 tbsp fresh cilantro (chopped)
Sour cream (for serving)

Instructions

Step 1: Preheat the oven to 350°F. Using a pastry brush, brush 2 tablespoons of canola oil onto the inside bottom and sides of a 13×18-inch rimmed baking sheet. Set aside another rimmed sheet pan for the baking process.
Step 2: Heat 1 tablespoon canola oil in a large skillet over medium-high heat. Add the chopped yellow onions and sauté for 2-3 minutes until translucent and soft. Transfer onions to a plate and set aside.
Step 3: In the same skillet on medium-high, add half of the ground beef with one taco seasoning packet, 1 teaspoon salt, and ½ teaspoon black pepper. Cook for 4-5 minutes, breaking up the meat until no pink remains and it is coated with seasoning. Transfer to a large bowl. Repeat with the remaining beef, seasoning, salt, and pepper. Combine all cooked beef in the bowl.
Step 4: Stir the cooked yellow onions into the seasoned ground beef mixture.
Step 5: Lay out 10 flour tortillas on the prepared baking sheet, overlapping them so they cover the entire tray with 2-3 inch edges hanging over all sides without gaps. These overhanging edges will be folded over later to seal the tacos.
Step 6: Using a large slotted spoon, evenly spread the ground beef mixture over the tortillas, allowing excess fat to drain so the tortillas stay crispy.
Step 7: Sprinkle the shredded Colby jack cheese evenly over the beef layer.
Step 8: Using a slotted spoon, layer 1½ cups of pico de gallo over the cheese, draining excess juices before adding.
Step 9: Arrange the remaining 6 tortillas overlapping in the center on top of the meat and cheese. Fold the overhanging edges over these top tortillas to enclose the filling completely.
Step 10: Brush the remaining 2 tablespoons of canola oil evenly over the top tortillas. This helps seal the edges and promotes browning.
Step 11: Place the second rimmed baking sheet on top of the assembled tacos to keep the folded tortillas in place. Place 1 or 2 heavy oven-safe skillets on top to weigh it down. Bake for 30 minutes. Remove the weight and top sheet pan carefully, then bake for another 30 minutes until the top is crisp and golden. To prevent over-browning edges, you may tent them with foil.
Step 12: Let the sheet pan taco rest for 5-10 minutes before slicing and serving.
Step 13: Serve with dollops of sour cream and extra pico de gallo on the side. To keep warm, cover with foil and store in a 200°F oven for up to 30 minutes.
Step 14 (Optional Pico de Gallo): In a large bowl, combine diced tomatoes, chopped white onion, lime juice, diced jalapeño, and chopped cilantro. Mix well and refrigerate covered to let flavors meld while preparing the tacos.

Tips & Variations

Use a slotted spoon to drain excess fat from the ground beef and juices from the pico de gallo before layering to keep tortillas crisp.
Try substituting ground turkey or chicken for a lighter option.
For a spicy kick, add extra diced jalapeños or a pinch of cayenne pepper to the beef mixture.
Use corn tortillas if you prefer, but be careful during folding as they are less flexible.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through and crispy, about 10-15 minutes. Avoid microwaving to keep the tortillas from becoming soggy.

How to Serve

The image shows a stack of three quesadilla pieces on a wire mesh tray, placed on a white marbled surface. Each quesadilla piece has a golden brown crispy outer tortilla layer. Inside, there are two layers of cooked ground beef mixed with small chunks of red tomatoes and melted yellow cheese, with visible onion pieces giving a juicy texture. The top quesadilla piece is garnished with a dollop of white sour cream, diced red tomatoes, green jalapeno bits, and small green cilantro leaves. On the sides of the plate, a black and white patterned bowl contains fresh diced tomatoes. In the blurred background, there is a white plate with more quesadilla pieces and green herbs. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make sheet pan tacos ahead of time?

You can prepare the ground beef and pico de gallo in advance and assemble just before baking. However, for best texture, bake fresh to keep the tortillas crispy.

What can I use if I don’t have Colby jack cheese?

Cheddar, Monterey Jack, or a Mexican cheese blend can be used as substitutes with great flavor and melting qualities.