Description
Sheet Pan Tacos are an easy and delicious way to enjoy all your favorite taco flavors layered and baked on a single sheet pan. Ground beef is seasoned and cooked with sautéed onions, then layered with shredded Colby Jack cheese, pico de gallo, and soft flour tortillas. The assembled tacos are baked until the tortillas turn golden and crisp, creating a convenient, family-friendly meal perfect for gatherings or quick weeknight dinners.
Ingredients
Scale
Main 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
Pico de Gallo Ingredients
- 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)
Optional Garnishes
- Sour cream
- Additional pico de gallo
Instructions
- Prepare the baking sheet: Preheat the oven to 350°F. Using a pastry brush, coat the inside bottom and sides of a 13×18-inch rimmed baking sheet with 2 tablespoons of canola oil. Set aside the prepared sheet and a second rimmed baking sheet for later use.
- Sauté onions: Heat 1 tablespoon canola oil in a large skillet over medium-high heat. Add 2 cups chopped yellow onion and sauté for 2-3 minutes until translucent and soft. Transfer to a plate and set aside.
- Cook ground beef: Using the same skillet, add half of the ground beef along with one 1-ounce packet of taco seasoning, 1 teaspoon salt, and ½ teaspoon black pepper. Cook for 4-5 minutes, breaking it into crumbles until no pink remains and the seasoning is evenly distributed. Transfer cooked beef to a large bowl. Repeat with remaining beef, taco seasoning, salt, and pepper, then combine both batches in the bowl.
- Combine onions and beef: Add the sautéed onions to the cooked ground beef and stir well to combine.
- Arrange tortillas: On the prepared baking sheet, arrange 10 flour tortillas overlapping so they cover the whole sheet and overhang the edges by 2-3 inches. The tortillas should form a solid layer without gaps. The overhanging edges will be folded later to seal the tacos.
- Layer beef: Using a large slotted spoon, spread the beef mixture evenly over the tortillas, allowing excess fat to drain through the spoon to avoid sogginess.
- Add cheese: Sprinkle 4 cups shredded Colby Jack cheese evenly over the beef layer.
- Top with pico de gallo: Using a slotted spoon, evenly spoon 1½ cups of pico de gallo over the cheese, allowing excess juices to drain before layering.
- Create the top tortilla layer: Layer the final 6 tortillas overlapping in the center over the meat and cheese. Fold the overhanging edges from the bottom tortilla layer over the top to enclose the filling completely.
- Brush with oil: Brush the top tortillas evenly with the remaining 2 tablespoons of canola oil to help them stick together and promote browning.
- Weigh down and bake: Place the second rimmed baking sheet on top of the folded tortillas to keep them in place. Place 1 or 2 heavy, oven-safe skillets (e.g. cast iron) on the top sheet to weigh it down, ensuring a tight seal and helping to crisp the tortillas. Bake for 30 minutes at 350°F.
- Remove weight and continue baking: Carefully remove the heavy skillets and top baking sheet. Continue baking the sheet pan tacos for an additional 30 minutes or until the top tortillas are golden brown and crisp. To avoid over-browning the edges before the center is done, tent the edges with strips of aluminum foil.
- Rest before serving: Allow the sheet pan tacos to rest for 5-10 minutes before slicing into portions.
- Serve with garnishes: Garnish individual servings with a dollop of sour cream and spoonful of remaining pico de gallo. To keep warm, cover with foil and place in a 200°F oven for up to 30 minutes.
- Optional homemade pico de gallo: In a large bowl, combine diced tomatoes, chopped white onion, lime juice, diced jalapeño, and chopped cilantro. Stir to combine and cover with plastic wrap. Refrigerate to allow flavors to meld while preparing the tacos.
Notes
- Be sure to drain excess fat from the cooked ground beef using a slotted spoon to avoid soggy tortillas.
- Using cast iron skillets as weight on top ensures the tortillas seal tightly and crisp evenly during baking.
- Tent edges with aluminum foil if they begin to brown too fast before the center is cooked.
- Resting the tacos before cutting helps the layers set and makes slicing easier.
- Homemade pico de gallo adds freshness but store-bought is a convenient alternative.
- Keep leftovers warm by covering with foil and placing in a low oven (200°F) for up to 30 minutes.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: sheet pan tacos, baked tacos, ground beef tacos, easy taco recipe, taco casserole, Mexican dinner
