Name: Sheet Pan Tacos Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Mexican
Ingredients: 5 tbsp canola oil (divided); 2 cups yellow onion (chopped); 3 pounds ground beef (80%-20% blend, such as ground chuck); 2 oz (2 packets, 1 oz each) Original taco seasoning (Old El Paso brand recommended); 2 tsp salt (divided); 1 tsp black pepper (divided); 4 cups shredded Colby Jack cheese (from two 8-ounce blocks); 16 (8-inch) soft taco flour tortillas; 1½ cups store-bought pico de gallo (or homemade, see below); 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); Sour cream; Additional pico de gallo

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Introduction

Sheet pan tacos are a fun and easy way to enjoy all the flavors of traditional tacos with minimal effort. This recipe layers seasoned ground beef, cheese, and pico de gallo between tortillas, then bakes them into a crispy, hands-free taco feast perfect for feeding a crowd.

A stack of three triangular quesadilla slices sits on a metal tray with small ground beef pieces scattered around. Each slice shows visible layers: a crispy golden-brown tortilla on top and bottom, with melted yellow cheese and mixed cooked ground beef with small bits of red and white onions and tomatoes. The top slice is covered with a layer of white sour cream, small diced red tomatoes, white onions, green jalapeno, and sprinkled with green cilantro pieces. In the background, crispy tortilla chips spread around and a small white bowl with more diced tomatoes are visible on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 tbsp canola oil (divided)
2 cups yellow onion (chopped)
3 pounds ground beef (80%-20% blend recommended)
2 oz (2 x 1-oz.) packets Original taco seasoning (such as Old El Paso)
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 see recipe below)
3 cups tomatoes (diced, for homemade pico de gallo)
1 cup white onion (diced, for homemade pico de gallo)
⅓ cup fresh lime juice (for homemade pico de gallo)
3 tbsp fresh jalapeño (fine diced, for homemade pico de gallo)
3 tbsp fresh cilantro (chopped, for homemade pico de gallo)
Sour cream and extra pico de gallo for serving

Instructions

Step 1: 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. You will also need a second rimmed baking sheet for later.
Step 2: 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 the onions to a plate and set aside.
Step 3: 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 pepper. Cook for 4-5 minutes, breaking it up until fully browned and coated with seasoning. Transfer to a large bowl. Repeat with the remaining ground beef, taco seasoning, salt, and pepper, then add to the bowl.
Step 4: Stir the cooked onions into the ground beef mixture to combine well.
Step 5: Arrange 10 tortillas on the prepared baking sheet, overlapping so they cover the tray and overhang the edges by 2-3 inches. Ensure there are no gaps so the tortillas form a solid layer.
Step 6: Using a slotted spoon, evenly spread the ground beef mixture over the tortillas, allowing excess fat to drain off to prevent soggy tacos.
Step 7: Sprinkle the shredded Colby jack cheese evenly over the meat layer.
Step 8: Spoon 1½ cups of pico de gallo on top of the cheese, letting excess juice drain first.
Step 9: Layer the remaining 6 tortillas in the center on top, overlapping them, then fold the overhanging edges over the top to seal the fillings inside.
Step 10: Brush the remaining 2 tablespoons of canola oil evenly over the top tortillas to help them stick together and crisp.
Step 11: Place the second rimmed baking sheet on top of the assembled tacos. Put heavy oven-safe skillets or weights on top to keep the tacos pressed flat. Bake for 30 minutes.
Step 12: Carefully remove the weights and top baking sheet, then bake uncovered for another 30 minutes until the top is golden and crisp. You may tent the edges with foil to prevent over-browning.
Step 13: Let the sheet pan tacos rest for 5-10 minutes before slicing. Serve with sour cream and extra pico de gallo.
Step 14 (Optional – Homemade Pico de Gallo): In a large bowl, combine diced tomatoes, white onion, lime juice, jalapeño, and cilantro. Stir well, cover, and refrigerate to let the flavors meld while preparing the tacos.

Tips & Variations

For a spicier kick, add extra jalapeños or a dash of hot sauce to the beef mixture.
Use ground turkey or chicken for a leaner protein option.
Try a blend of cheeses like Monterey Jack and cheddar for different flavor profiles.
If store-bought pico de gallo isn’t available, the homemade version is fresh, easy, and customizable.
Pressing the sheet pan tacos with a heavy skillet ensures a perfectly crispy crust every time.

Storage

Store leftover sheet pan tacos covered in the refrigerator for up to 3 days. Reheat slices in a skillet or oven at 350°F until warmed through and crispy again. Avoid microwaving to maintain the crispy texture.

How to Serve

The image shows a baking tray filled with a layered dish made of nine square pieces of baked, golden-brown tortillas. Each square is folded and stacked, showing a slightly crispy texture on top. One square piece is being lifted with a metal spatula, revealing a filling inside and topped with a dollop of white sour cream and a colorful mix of diced red tomatoes, green peppers, and white onions, garnished with green herbs. In the center of the tray, there is a small white bowl holding a fresh salsa of diced tomatoes, onions, green peppers, and herbs with a small wooden spoon inside. Nearby, there is a small white bowl filled with sour cream and a silver spoon, a bunch of green cilantro in a wooden bowl, and part of a white plate holding more pieces of the dish. Everything is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make sheet pan tacos ahead of time?

You can prepare the beef filling and pico de gallo in advance and store them separately. Assemble and bake the tacos just before serving for the best texture.

What if I don’t have a second baking sheet or heavy skillets?

If you don’t have a second sheet or weights, you can place an oven-safe pan filled with canned goods on top to press the tacos. Alternatively, bake without weights but expect a softer texture.