Description

Sheet Pan Tacos are a fun and easy twist on traditional tacos, featuring layers of seasoned ground beef, sautéed onions, melted Colby jack cheese, and fresh pico de gallo all baked together between soft flour tortillas on a rimmed baking sheet. This method results in crisp, golden tortillas enclosing flavorful layers, perfect for a crowd-pleasing meal with minimal fuss.

Ingredients

Scale

For the Tacos

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)

For Homemade Pico de Gallo (Optional)

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)

For Serving

Sour cream
Additional pico de gallo

Instructions

Preheat and Prepare Baking Sheet: Preheat the oven to 350°F. Using a pastry brush, brush 2 tablespoons of canola oil on the inside bottom and sides of a 13×18-inch rimmed baking sheet tray. Set aside along with a second rimmed baking sheet needed for baking.
Sauté Onions: Heat 1 tablespoon of 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 to a plate and set aside.
Cook Ground Beef in Batches: In the same skillet over medium-high heat, add half of the ground beef, one packet of taco seasoning, 1 teaspoon salt, and ½ teaspoon black pepper. Cook for 4-5 minutes, breaking the meat into crumbles, until fully browned and coated in seasoning. Transfer to a large bowl. Repeat with remaining beef and seasoning, adding remaining salt and pepper. Combine all cooked beef in the bowl.
Mix Onions with Beef: Add the sautéed onions to the cooked ground beef and stir well to incorporate evenly.
Assemble Flour Tortilla Base: Lay out 10 flour tortillas on the prepared baking sheet tray, overlapping them so they cover the bottom completely and overhang the edges by 2-3 inches, creating a solid base.
Add Ground Beef Layer: Using a large slotted spoon, evenly spread the ground beef mixture over the tortillas. Allow excess fat to drain through the spoon to prevent soggy tortillas.
Add Cheese Layer: Sprinkle the shredded Colby jack cheese evenly over the ground beef layer.
Add Pico de Gallo Layer: Spoon 1½ cups of pico de gallo over the cheese layer, letting excess juices drain for a crisp result.
Add Top Tortilla Layer: Place the remaining 6 flour tortillas overlapping in the center on top of the pico de gallo. Fold in the overhanging edges from the bottom tortillas over the top to enclose the filling.
Brush with Oil: Brush the top tortillas evenly with the remaining 2 tablespoons of canola oil to help them seal and crisp up.
Weight and Seal: Place the second rimmed baking sheet on top of the assembled tray to hold everything in place. Place 1 or 2 heavy oven-safe skillets (such as cast iron) on top to weigh it down, ensuring a tight seal and crisp texture.
Bake First Phase: Bake in the preheated oven for 30 minutes.
Bake Second Phase: Carefully remove the heavy skillets and the top sheet tray. Continue baking uncovered for an additional 30 minutes or until the top is golden and crisp. Optionally, tent the edges with foil to prevent over-browning.
Rest and Serve: Allow the sheet pan taco to rest for 5-10 minutes before slicing into portions. Garnish with sour cream and additional pico de gallo as desired. Keep warm by covering with foil in a 200°F oven for up to 30 minutes.
Make Homemade Pico de Gallo (Optional): In a large bowl, combine diced tomatoes, diced white onion, lime juice, finely diced jalapeño, and chopped cilantro. Stir to mix, cover with plastic wrap, and refrigerate to allow flavors to meld while preparing the tacos.

Notes

Make sure to use cooked and drained ground beef to avoid soggy tortillas.
Brush tortillas well with oil to help seal and crisp them in the oven.
Using a heavy skillet as a weight helps create a compact, sealed sheet pan taco and improves texture.
Optionally tent foil around edges during baking to prevent burning while allowing center to crisp up.
Store leftovers covered in fridge and reheat gently to preserve crisp texture.
Homemade pico de gallo enhances freshness but store-bought is convenient and works well.

Prep Time: 20 minutes
Cook Time: 65 minutes
Category: Main Dish
Method: Baking
Cuisine: Mexican

Keywords: sheet pan tacos, baked tacos, ground beef tacos, easy taco recipe, oven tacos, Colby jack tacos, taco casserole