Sheet Pan Tacos

Sheet Pan Tacos Recipe

Ingredients:

For the Tacos:

• 5 tbsp canola oil, divided
• 2 cups yellow onion, chopped
• 3 pounds ground beef (80%-20% blend)
• 2 oz (2 1-oz.) packets Original TACO seasoning (Old El Paso brand)
• 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 use the homemade version 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

Garnishes:

• Sour cream
• Pico de gallo

Instructions:

1. Prepare the Baking Sheet:

• Preheat the oven to 350°F.
• Brush 2 tablespoons of canola oil onto the inside bottom and sides of a 13×18-inch rimmed baking sheet. Set aside a second rimmed sheet tray for later use.

2. Cook the Ground Beef:

• In a large skillet, heat 1 tablespoon of canola oil over medium-high heat.
• Sauté the chopped onions for 2-3 minutes until translucent. Remove from the skillet and set aside.
• In the same skillet, cook half of the ground beef with 1 packet of taco seasoning, 1 tsp of salt, and ½ tsp of black pepper, breaking up the beef until fully cooked. Transfer to a bowl and repeat with the second batch of beef.
• Mix the cooked onions with the ground beef.

3. Layer the Tacos:

• Lay 10 tortillas over the prepared sheet pan, allowing the tortillas to overhang by 2-3 inches. Make sure there are no gaps between the tortillas.
• Spoon the ground beef mixture evenly over the tortillas, making sure to drain any excess fat before adding the beef.
• Sprinkle shredded cheese over the beef layer, followed by pico de gallo (be sure to drain any excess liquid from the pico de gallo).

4. Top and Bake:

• Place the remaining 6 tortillas on top, overlapping them in the center. Fold the overhanging tortillas over the top to create a sealed layer.
• Brush the top tortillas with 2 tablespoons of canola oil. Place the second sheet tray on top of the tacos and weigh it down with an oven-safe skillet or heavy object.
• Bake for 30 minutes with the tray and skillet on top.

5. Crisp the Tacos:

• Remove the skillet and top sheet tray, then bake the tacos for an additional 30 minutes until the tortillas are golden and crispy.

6. Serve:

• Let the sheet pan tacos rest for 5-10 minutes before slicing them into squares.
• Garnish with sour cream and more pico de gallo if desired.

Recipe Details:

• Prep Time: 15 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 15 minutes
• Calories: 480 kcal per serving
• Servings: 8 servings

Optional Homemade Pico de Gallo:

If you prefer making your own pico de gallo, simply combine 3 cups of diced tomatoes, 1 cup diced white onion, ⅓ cup fresh lime juice, 3 tablespoons finely diced jalapeño, and 3 tablespoons chopped cilantro in a bowl. Stir together and season with salt to taste.

Tips for the Best Sheet Pan Tacos:

• Prevent Sogginess: Make sure to drain excess fat from the ground beef and excess liquid from the pico de gallo to keep the tortillas crisp.
• Customize the Filling: Feel free to switch up the protein by using ground turkey, chicken, or even a vegetarian option like black beans or lentils.
• Make It Spicier: Add extra jalapeños or a drizzle of hot sauce for those who like a little more heat.

Conclusion:

These Sheet Pan Tacos are a genius way to enjoy all the flavors of tacos without the need to individually assemble each one. With crispy tortillas, flavorful seasoned beef, melted cheese, and fresh pico de gallo, this dish is sure to become a family favorite. Plus, the easy preparation and clean-up make it a win for weeknight dinners or feeding a crowd.

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