Sheet Pan Tacos
These Sheet Pan Tacos are the easiest recipe for making tacos for a crowd on a weeknight or for a party. With only 7 ingredients, they come together so quickly and are able to stay warm in the oven until ready to serve.
I have a great party dish for you, these Sheet Pan Tacos! Anytime I’m hosting a tailgate, these are one of my go-to menu items because I can make a bunch of them quickly and bake them right off in the oven with little mess – you don’t even have to pre-cook the beef filling!
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The flour tortilla becomes deliciously crunchy in the oven and I always set out a toppings bar for guests to customize their own. Plus, since they’re ready in under 30 minutes, they are ideal for a weeknight dinner too! Taco night just became so much quicker and easier thanks to this recipe.
If you love Mexican-inspired food, try my Pulled Pork Enchiladas or Crock Pot Carnitas.
Table of Contents
why you’ll love this recipe
- Ready in under 30 minutes. Can you believe it? So quick and simple without using a million skillets or bowls.
- Easy to customize. Add other spices, toppings, cheeses, or use a different protein. The options are endless.
- Perfect for entertaining. Just bake these off and keep them in a warm oven until you’re ready to feed family and friends.
ingredients
Scroll Down for Ingredient Amounts Listed in the Recipe Card Below
- Olive oil or neutral oil spray: The oil for greasing the tortillas on the baking sheet.
- Flour tortillas: The best type of tortillas for that crunchy exterior and soft interior.
- Ground beef: My favorite protein to use, you can also use chicken or turkey too.
- Dried minced onion: Adds onion flavor, you can also use chopped fresh onion if desired.
- Taco seasoning: Buy your favorite at the store or make it at home with chili powder, cumin, garlic powder, oregano, and a pinch of cayenne.
- Drained canned green chiles or jalapeños: Adds a hint of spice!
- Shredded cheddar cheese: All the cheesy goodness.
- Refried beans: Adds creaminess in every bite.
- Toppings: Guacamole, pico de Gallo sour cream, and hot sauce are some of my family’s favorites, but customize to your liking.
Tools You’ll Need
how to make sheet pan tacos
- Preheat oven to 425°F. Line a baking sheet with foil or parchment paper, then spray thoroughly with olive oil or a neutral oil spray.
- In a medium bowl, combine ground beef, taco seasoning, dried minced onion, green chiles or jalapeños, taco seasoning, and 1 cup of the shredded cheddar cheese. Mix until well blended.
- Wrap the tortillas in a damp paper towel and microwave for about 30 seconds, just until they’re soft and flexible.
- Evenly divide the beef mixture to each tortilla. Press the beef in a thin layer over one half of each tortilla, making sure to go close to the edges. Spread about 2 tablespoons of the refried beans on the other half.
- Sprinkle the remaining shredded cheese over the top of the filling. Fold the tortillas in half to form a taco and gently press.
- Spray both sides of the tacos with the olive or neutral oil spray.
- Bake 18-22 minutes, flipping the tacos after 15 minutes, until they’re golden, crispy, and slightly browned around the edges. Serve warm with your favorite taco toppings.
expert tips
- For easy assembly, the trick is microwaving the tortillas. I wet a paper towel until it’s damp; the moisture, when heated, releases steam to help the tortillas become super pliable and easy to use!
- Don’t add too much filling to the tortillas. Since the beef is cooking through in the oven, make sure it’s a thin layer so it cooks in the right amount of time.
- Cooking spray is the key to crispiness. The light spray of oil helps the tortilla to become crispy when baked on the sheet pan in the oven.
- Have fun with cheeses and toppings. Swap the cheese for Monterey Jack or pepper Jack if you desire; add cilantro, guacamole, hot sauce and more!
- If you want a lighter version, ground chicken or turkey are both delicious too. You can use rotisserie chicken, but usually the tortilla doesn’t get as crispy since the protein is fully warmed through before the tortilla is finished toasting.
storage
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for that crispy outside. You can also heat in the microwave, the tacos just won’t be crispy, but still delicious!
While you can freeze the cooked sheet pan tacos for up to 2 months, I do warn that once they are thawed and reheated they won’t be the same texture as fresh from the oven.
If you want to make these in advance, you can easily mix the beef mixture and have the toppings ready to go! I recommend filling right before baking to prevent the tortillas from becoming soggy.
Frequently Asked Questions
We actually prefer flour for their ability to get extra crispy in the oven when compared to corn.
You might have added too much filling, so they weren’t able to crisp as much while the filling was cooking through.
Of course! Use refried beans only and add some cooked bell peppers for bulk.
more mexican-inspired recipes
Sheet Pan Tacos
Ingredients
- olive oil or neutral oil spray
- 8 flour tortillas
- 1 pound ground beef
- 3 tablespoons taco seasoning
- 1 tablespoon dried minced onion
- 2 tablespoons drained canned green chiles or jalapeños
- 1 1/2 cups shredded cheddar cheese divided
- 1/2 cup refried beans
- Toppings: guacamole, pico de Gallo sour cream, hot sauce
Instructions
- Preheat oven to 425°F. Line a baking sheet with foil or parchment paper, then spray thoroughly with olive oil or a neutral oil spray.
- In a medium bowl, combine ground beef, taco seasoning, dried minced onion, green chiles or jalapeños, taco seasoning, and 1 cup of the shredded cheddar cheese. Mix until well blended.
- Wrap the tortillas in a damp paper towel and microwave for about 30 seconds, just until they’re soft and flexible.
- Evenly divide the beef mixture to each tortilla. Press the beef in a thin layer over one half of each tortilla, making sure to go close to the edges. Spread about 2 tablespoons of the refried beans on the other half.
- Sprinkle the remaining shredded cheese over the top of the filling. Fold the tortillas in half to form a taco and gently press.
- Spray both sides of the tacos with the olive or neutral oil spray.
- Bake 18-22 minutes, flipping the tacos after 15 minutes, until they’re golden, crispy, and slightly browned around the edges. Serve warm with your favorite taco toppings.
Notes
Tips
- For easy assembly, the trick is microwaving the tortillas. I wet a paper towel until it’s damp; the moisture, when heated, releases steam to help the tortillas become super pliable and easy to use!
- Don’t add too much filling to the tortillas. Since the beef is cooking through in the oven, make sure it’s a thin layer so it cooks in the right amount of time.
- Cooking spray is the key to crispiness. The light spray of oil helps the tortilla to become crispy when baked on the sheet pan in the oven.
- Have fun with cheeses and toppings. Swap the cheese for Monterey Jack or pepper Jack if you desire; add cilantro, guacamole, hot sauce and more!
- If you want a lighter version, ground chicken or turkey are both delicious too. You can use rotisserie chicken, but usually the tortilla doesn’t get as crispy since the protein is fully warmed through before the tortilla is finished toasting.
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for that crispy outside. You can also heat in the microwave, the tacos just won’t be crispy, but still delicious! While you can freeze the cooked sheet pan tacos for up to 2 months, I do warn that once they are thawed and reheated they won’t be the same texture as fresh from the oven. If you want to make these in advance, you can easily mix the beef mixture and have the toppings ready to go! I recommend filling right before baking to prevent the tortillas from becoming soggy.Nutrition
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
