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.
Servings: 8 servings
Calories: 220kcal
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
Calories: 220kcal | Carbohydrates: 18g | Protein: 20g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 550mg | Potassium: 258mg | Fiber: 2g | Sugar: 2g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 143mg | Iron: 3mg
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