Introduction

Sheet pan tacos are a fun and easy way to enjoy tacos with minimal cleanup. Using a simple ground beef filling and baked tortillas, this recipe delivers crispy, flavorful tacos perfect for any weeknight dinner.

The image shows several folded golden-brown tortillas topped with melted orange cheddar cheese, each tortilla stuffed with a layer of cooked ground beef that peeks out from the edges. The cheese is melted and gooey, spread unevenly across the top, adding a shiny texture. The tortillas are crispy and slightly browned in places, with some cheese dripping onto the white marbled surface beneath them. The dish looks warm and appetizing, with rich colors of orange, brown, and golden yellow. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 6-inch tortillas (see notes)
1 pound ground beef
1/2 cup onion, chopped
1-2 tablespoons taco seasoning, or more to taste
Salt and pepper, to taste
1/4 cup salsa
1/2 cup shredded cheddar cheese

Instructions

Step 1: Preheat your oven to 400°F and line a baking sheet with foil or parchment paper.
Step 2: In a medium skillet, brown the ground beef with the chopped onion over medium heat. Season with salt and pepper.
Step 3: Drain the fat from the beef, then stir in 1 to 2 tablespoons of taco seasoning and 1/4 cup salsa. Adjust seasoning to taste.
Step 4: Lightly spray or brush both sides of each tortilla with olive oil, then place them on the prepared baking sheet.
Step 5: Spoon about 1/4 cup of the taco meat onto each tortilla, then sprinkle each with 1 tablespoon of shredded cheddar cheese if desired. Fold the tortillas in half.
Step 6: Bake the tacos for 10 minutes. Carefully flip each taco with a spatula, add more cheese on top if you like, and bake for another 5 to 10 minutes until crispy.

Tips & Variations

For a healthier option, substitute ground beef with ground turkey or chicken.
Add sliced jalapeños or hot sauce for an extra kick.
Try flour tortillas for a softer texture or corn tortillas for a more traditional taco flavor.
Top with fresh cilantro, diced tomatoes, or guacamole after baking for added freshness.

Storage

Store leftover sheet pan tacos in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F for about 5-7 minutes to retain crispiness. Avoid microwaving to prevent soggy tortillas.

How to Serve

The image shows six folded baked tortillas topped with melted golden-yellow cheddar cheese, arranged on a white marbled surface lined with brown parchment paper. Each folded tortilla has a slightly crispy, golden-brown edge with light orange melted cheese on top and some small green herb sprinkles on the surface. Lime wedges are scattered around the tortillas, adding bright green and light yellow color. In the middle, a small, round white bowl holds a chunky red tomato salsa. Two of the tortillas have zigzag lines of light green creamy sauce on top. Additional chopped green herbs are spread across the whole arrangement. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these tacos ahead of time?

Yes, you can prepare the seasoned beef and tortillas ahead of time and assemble just before baking. This saves time on busy days.

Can I use corn tortillas instead of flour tortillas?

Absolutely! Corn tortillas work well but be careful when folding as they can be more fragile. Slightly warming them before assembling helps prevent cracking.

Sheet Pan Tacos Recipe

Print Recipe

★★★★★

4.7 from 57 reviews

These Sheet Pan Tacos offer a quick and easy way to enjoy a delicious taco dinner with minimal cleanup. Ground beef seasoned with taco spices and salsa is nestled in tortillas, then baked to crispy perfection on a single sheet pan. Perfect for weeknights when you want flavorful tacos without frying or grilling.

Author: Cleo
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 tacos 1x
Category: Main Course
Method: Baking
Cuisine: Mexican

Ingredients

Scale

Tortillas

6 6-inch tortillas (corn or flour, see notes)

Beef Mixture

1 pound ground beef
1/2 cup onion, chopped
1–2 Tablespoons taco seasoning (adjust to taste)
Salt and pepper, to taste
1/4 cup salsa

Toppings

1/2 cup shredded cheddar cheese
Olive oil spray or brush (for tortillas)

Instructions

Preheat oven: Preheat your oven to 400°F (200°C) and line a baking sheet with foil or parchment paper to prevent sticking and make cleanup easier.
Cook ground beef: In a medium skillet over medium heat, brown 1 pound of ground beef along with 1/2 cup chopped onion. Stir frequently until beef is fully cooked and onions are soft.
Season beef: Drain excess fat from the pan. Add 1 to 2 tablespoons of taco seasoning and 1/4 cup salsa to the beef mixture. Stir thoroughly and season with salt and pepper to taste. Remove from heat.
Prepare tortillas: Lightly spray or brush both sides of each tortilla with olive oil to help them crisp up during baking. Arrange the tortillas on the prepared baking sheet.
Fill tortillas: Spoon about 1/4 cup of the taco meat mixture onto each tortilla. Sprinkle approximately 1 tablespoon of shredded cheddar cheese on top, if desired. Fold each tortilla in half to form a taco shape.
Bake tacos: Place the baking sheet in the preheated oven and bake for 10 minutes. Carefully flip each taco over using a spatula, optionally add a little more cheese on top after flipping, and bake for an additional 5 to 10 minutes until both sides are crispy and the cheese is melted.
Serve: Remove from oven and let cool slightly before serving to enjoy crunchy, cheesy sheet pan tacos.

Notes

Use either corn or flour tortillas depending on your preference; flour tortillas tend to crisp up slightly more.
Adjust taco seasoning amount based on your spice preference.
For extra toppings, consider adding sour cream, guacamole, fresh cilantro, or diced tomatoes after baking.
To make this meal gluten free, ensure tortillas and taco seasoning are certified gluten free.

Keywords: sheet pan tacos, baked tacos, ground beef tacos, easy taco recipe, weeknight dinner