Description
This Sheet Pan Tacos recipe offers a fun and easy way to enjoy classic tacos as a family-style meal. Ground beef seasoned with taco spices, sautéed onions, and layers of melted Colby jack cheese are all assembled on soft flour tortillas and baked to golden, crispy perfection. Topped with fresh pico de gallo and sour cream, these tacos are perfect for quick weeknight dinners or casual gatherings. An optional homemade pico de gallo recipe is included for a fresh, flavorful twist.
Ingredients
Scale
For the Sheet Pan Tacos
- 5 tbsp canola oil, divided
- 2 cups yellow onion, chopped
- 3 pounds ground beef (80%-20% blend, ground chuck recommended)
- 2 oz (2 x 1-oz packets) Original taco seasoning (e.g. Old El Paso)
- 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 optional recipe below)
Optional Homemade Pico de Gallo
- 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
Garnish
- Sour cream
- Pico de gallo
Instructions
- Preheat and Prepare Sheet Pan: Preheat your oven to 350°F. Using a pastry brush, apply 2 tablespoons of canola oil to the inside bottom and sides of a 13×18-inch rimmed baking sheet tray. Set aside. Another similar sheet tray will be needed later for baking.
- Sauté Onions: 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 tender. Transfer the cooked onions to a plate and set aside.
- Cook Ground Beef in Batches: In the same skillet, add half of the ground beef and one packet of taco seasoning, 1 teaspoon salt, and ½ teaspoon black pepper. Cook over medium-high heat for 4-5 minutes, breaking the meat into crumbles, until fully cooked and well coated. Transfer cooked beef to a large bowl. Repeat with the remaining ground beef, seasoning, salt, and pepper, then combine both batches in the bowl.
- Combine Beef and Onions: Add the sautéed onions to the cooked ground beef and stir thoroughly to combine flavors.
- Assemble Bottom Layer of Tortillas: On the prepared baking sheet, lay out 10 flour tortillas overlapping with 2-3 inches of overhang on all sides, ensuring no gaps so it forms a solid tortilla base. The overhanging edges will later be folded to seal the tacos.
- Add Ground Beef Layer: Using a large slotted spoon, evenly spread the ground beef mixture over the tortillas, allowing excess fat to drip off so the tortillas don’t get soggy.
- Sprinkle Cheese: Evenly distribute the shredded Colby jack cheese over the beef layer.
- Top with Pico de Gallo: Spoon 1½ cups of pico de gallo gently over the cheese, draining most of the liquid to avoid sogginess.
- Add Top Tortillas and Fold Edges: Place the remaining 6 tortillas, overlapping in the center, on top of the pico. Fold the overhanging tortilla edges over these top tortillas to enclose the fillings completely.
- Brush with Oil: Brush the remaining 2 tablespoons canola oil evenly over the top tortilla layer to help the edges seal and promote crisping.
- Press and Bake: Place the second rimmed baking sheet on top of the assembled taco, pressing down gently. Add 1 or 2 heavy oven-safe skillets on top to weigh down and seal the tacos. Bake for 30 minutes at 350°F.
- Remove Weight and Continue Baking: Carefully remove the heavy skillets and top baking sheet. Continue baking for another 30 minutes or until the top tortillas are golden brown and crispy. Optionally, tent the edges with aluminum foil to prevent over-browning.
- Rest and Serve: Let the sheet pan tacos rest for 5-10 minutes before slicing. Garnish each serving with sour cream and additional pico de gallo as desired. Keep warm in a 200°F oven covered with foil for up to 30 minutes if needed.
- Make Optional Homemade Pico de Gallo: Combine diced tomatoes, white onion, lime juice, jalapeño, and cilantro in a bowl. Stir well, cover, and refrigerate to allow flavors to meld while preparing the tacos.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in the oven at 350°F for about 10 minutes or on the stovetop; avoid microwave to prevent sogginess.
- A pizza cutter works well to slice the sheet pan tacos into individual servings.
- Cheese alternatives like pepper jack or a sharp cheddar and Monterey jack mix work great.
- Extra-large flour tortillas can be used but may require fewer tortillas; avoid smaller than 8-inch tortillas for structural reasons.
- Premade pico de gallo saves time; any leftovers can be refrigerated up to one week.
- Homemade taco seasoning blend can substitute store-bought taco seasoning (use 6 tablespoons total, adjusting spices to taste).
- Ground beef alternatives such as lean ground beef, ground sirloin, or ground turkey offer a leaner option.
- For children sensitive to jalapeño or cilantro, spread pico de gallo over only half of the cheese layer or omit.
- Folding the overhanging tortillas over the top helps seal the sheet pan tacos tightly for crisp baking.
Keywords: sheet pan tacos, ground beef tacos, baked tacos, easy taco recipe, dinner recipe, family-style tacos, sheet pan dinner