Sheet Pan Tacos with Ground Beef, Cheese, and Pico de Gallo Recipe
If you love tacos but hate the mess of assembling individual ones night after night, you’re going to adore this Sheet Pan Tacos with Ground Beef, Cheese, and Pico de Gallo Recipe. It’s a brilliant way to serve up all those classic taco flavors—juicy seasoned ground beef, melty cheese, and fresh pico de gallo—all layered together on a sheet pan for easy baking and slicing. Trust me, this method turns taco night into a wow-worthy, hands-off experience perfect for busy weeknights or casual get-togethers.
I first tried this recipe when I needed something quick but crowd-pleasing, and it instantly became a favorite. What makes these Sheet Pan Tacos with Ground Beef, Cheese, and Pico de Gallo Recipe so special is how effortlessly you get that perfect crispy tortilla crust surrounding gooey cheese and savory beef without any fuss. Plus, the pico de gallo adds that refreshing, zesty punch that keeps every bite bright and exciting—you’ll find yourself going back for more!
Ingredients You’ll Need
Each ingredient in this recipe has a purpose, balancing bold, savory flavors with fresh brightness. Look for quality ground beef and fresh veggies for the pico de gallo to really make this dish shine. Don’t worry if you need shortcuts—store-bought pico de gallo works perfectly here too!
- Canola oil: Essential for brushing the pan and tortillas to ensure a golden, crispy finish without sticking.
- Yellow onion: Adds sweetness and depth when sautéed, enhancing the flavor of the ground beef.
- Ground beef (preferably chuck 80%-20%): The fat content here gives you juicy, flavorful meat that won’t dry out in the oven.
- Taco seasoning packets: Convenient for consistent seasoning; you can substitute with homemade taco spice blend too.
- Salt and black pepper: Simple but vital for seasoning the meat just right.
- Colby jack cheese: Melts beautifully, creating that irresistible, gooey layer; feel free to switch up with pepper jack or cheddar for variety.
- Soft flour tortillas (8-inch): The foundation of your sheet pan taco—look for fresh, pliable tortillas to avoid cracking.
- Pico de gallo: Fresh, zesty, and bright; you can use store-bought or make your own with tomatoes, onions, lime, jalapeño, and cilantro.
- Sour cream (optional garnish): Adds a cool, creamy counterpoint to the spicy taco layers.
Variations
One of the best things about this Sheet Pan Tacos with Ground Beef, Cheese, and Pico de Gallo Recipe is how easily you can tailor it to your taste or dietary needs. I often tweak it based on what I have on hand or who I’m cooking for—feel empowered to make this your own!
- Swap the beef: I’ve tried ground turkey and lean sirloin when I want a lighter version, and it still turns out great.
- Mild vs spicy: For kids, I sometimes omit the jalapeño in the pico de gallo or only layer half the cheese with pico de gallo so everyone’s happy.
- Cheese blends: Mixing Colby jack with pepper jack gives a nice kick, or sharp cheddar for extra tang. Fun to experiment!
- Vegetarian twist: Use seasoned beans or a plant-based crumbled beef substitute instead of ground beef.
How to Make Sheet Pan Tacos with Ground Beef, Cheese, and Pico de Gallo Recipe
Step 1: Prep your pan and onions
Start by brushing 2 tablespoons of canola oil inside a 13×18-inch rimmed baking sheet, making sure to coat the bottom and sides well to prevent sticking. This little step is a game-changer for clean lines and crispy tortillas. In a large skillet, sauté the chopped yellow onions in 1 tablespoon of canola oil over medium-high heat until soft and translucent—usually around 2-3 minutes. These onions bring a sweet backdrop that complements the spicy beef beautifully.
Step 2: Cook and season your ground beef
Divide your ground beef in half for two rounds of cooking so it browns evenly. In the same skillet, cook half the beef over medium-high heat until no longer pink, breaking it up with a spoon. Add one taco seasoning packet, 1 teaspoon salt, and ½ teaspoon black pepper while cooking to get that flavorful coating. Transfer to a large bowl and repeat with the other half of the beef and seasoning. Mixing the cooked onions back in at this stage is important—it distributes flavor and moisture evenly throughout.
Step 3: Assemble your sheet pan tacos
Lay out 10 tortillas on your prepared baking sheet, overlapping and making sure they hang over the sides by 2-3 inches with no gaps between. This overlapping edge will seal your layers later. Using a slotted spoon, spread the cooked ground beef evenly over the tortillas—let the fat drip off so you avoid soggy crusts. Sprinkle shredded Colby jack cheese over the beef, then add a good layer of pico de gallo, making sure to drain excess juice before spooning it on to keep the tortillas crisp.
Step 4: Top and seal the tacos
Place the remaining 6 tortillas overlapping in the center on top of the cheese and pico, then fold the overhanging tortillas up and over to seal the whole layered taco. Brush the top layer with the last 2 tablespoons of canola oil to help everything stick and brown nicely. Now comes the weight trick: place a second rimmed baking sheet over the tortillas, then weigh it down with heavy oven-safe skillets like cast iron. This presses everything together so the layers meld and the top crisps up beautifully while baking.
Step 5: Bake to perfection
Bake at 350°F for 30 minutes with the weights on to keep things sealed, then carefully remove the weights and top tray. Continue baking for another 30 minutes uncovered or until the top tortillas are golden and crispy. If you notice the edges browning too fast, gently tent them with foil—think of it like protecting a pie crust. Let the sheet pan tacos rest 5-10 minutes before slicing; this helps the cheese set so slices hold together perfectly.
How to Serve Sheet Pan Tacos with Ground Beef, Cheese, and Pico de Gallo Recipe
Garnishes
I love topping individual slices with a dollop of sour cream—adds creamy coolness that balances the spices. Extra pico de gallo on the side is a must for me; its freshness adds a bright, juicy burst with every bite. If you’re feeling adventurous, a little sliced avocado or a squeeze of lime elevates the freshness even more.
Side Dishes
Pairing this sheet pan taco with simple sides like Mexican street corn, a fresh green salad, or even some cilantro lime rice rounds out the meal wonderfully. I’ve also served it with crunchy tortilla chips for scooping extra pico de gallo—always a hit!
Creative Ways to Present
For parties, I slice the sheet pan tacos into small squares and arrange them on a large platter—easy for people to grab without the mess. Sometimes, I serve with mini bowls of assorted toppings like guacamole, chopped onions, and hot sauce so everyone can customize their bites. It’s always the star of the table!
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully in an airtight container in the fridge for up to three days. I usually slice the sheet pan taco first, then stack the pieces in the container for easy reheating and serving later.
Freezing
I’ve frozen sliced sheet pan tacos wrapped tightly in foil and placed in a freezer bag. When I’m ready to eat, I thaw overnight in the fridge and reheat in the oven. The texture holds up nicely, making it a perfect make-ahead meal hack.
Reheating
To reheat, I recommend the oven at 350°F for about 10-15 minutes to keep the tortillas crisp and the cheese melty. The microwave works in a pinch but can make the tortillas soggy, which is a shame after all the hard work you put in!
FAQs
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Can I make the pico de gallo ahead of time for the Sheet Pan Tacos with Ground Beef, Cheese, and Pico de Gallo Recipe?
Yes! Making pico de gallo ahead is actually a great idea. The flavors meld together beautifully if you refrigerate it for a few hours or overnight. Just be sure to drain any excess juice before adding it onto the tacos to keep the tortillas crisp during baking.
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What type of cheese works best in the Sheet Pan Tacos with Ground Beef, Cheese, and Pico de Gallo Recipe?
Colby jack cheese is my go-to for this recipe because it melts perfectly and has a mild flavor that complements the beef and pico de gallo. However, you can experiment with pepper jack for some added heat, or a cheddar blend for more sharpness—whatever suits your taste!
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Can I use corn tortillas instead of flour for this sheet pan taco recipe?
Flour tortillas are recommended here because they’re pliable and hold up well to folding, sealing, and crisping in the oven. Corn tortillas tend to be smaller and more fragile, making it tricky to get that sealed, crispy crust with this sheet pan method.
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What if I don’t have a heavy skillet to weigh down the sheet pan tacos?
You can use any heavy oven-safe object that fits inside your oven, such as a cast iron pan, another baking tray with some cans on top, or even a brick wrapped in foil. The key is to press the tortillas down so they bake into a sealed, crispy layered taco.
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How do I make homemade taco seasoning for this recipe?
For homemade taco seasoning, combine chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper. You’ll want about 6 tablespoons total to replace the two 1-oz packets in this recipe. You can adjust the spices to your liking for mild or spicy flavors.
Final Thoughts
This Sheet Pan Tacos with Ground Beef, Cheese, and Pico de Gallo Recipe has earned a permanent place in my meal rotation because it’s such a crowd-pleaser with minimal fuss. I love how it delivers all those classic taco flavors and textures, but with way less cleanup and a fun presentation. If you want to impress family or friends without spending hours in the kitchen, give it a try—you’ll be amazed at how delicious and satisfying sheet pan tacos can be!
Print
Sheet Pan Tacos with Ground Beef, Cheese, and Pico de Gallo Recipe
- Prep Time: 35 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 35 minutes
- Yield: 12 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This Sheet Pan Tacos recipe offers a fun and easy way to serve tacos for a crowd with minimal effort. Ground beef seasoned with taco spices is layered over flour tortillas on a sheet pan, topped with cheese and pico de gallo, then baked into a golden, crispy taco casserole that’s perfect for slicing and serving. The recipe includes an optional homemade pico de gallo and tips for variations and storage.
Ingredients
Main Ingredients
- 5 tbsp canola oil, divided
- 2 cups yellow onion, chopped
- 3 pounds ground beef (80%-20% blend, ground chuck recommended)
- 2 oz (2 1-oz packets) Original taco seasoning (Old El Paso brand suggested)
- 2 tsp salt
- 1 tsp black pepper
- 4 cups shredded Colby jack cheese (from 2 (8-ounce) blocks)
- 16 (8-inch) soft flour tortillas
- 1½ cups store-bought pico de gallo (or homemade, 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 Baking Tray: Preheat your oven to 350°F. Brush 2 tablespoons of canola oil onto the inside bottom and sides of a 13×18-inch rimmed baking sheet tray. Set aside a second rimmed sheet tray and the rest of the canola oil for later.
- Sauté Onions: Heat 1 tablespoon canola oil in a large skillet over medium-high heat. Add chopped yellow onions and sauté for 2-3 minutes until translucent and soft. Transfer onions to a plate and set aside.
- Cook Ground Beef in Two Batches: Add half of the ground beef to the skillet over medium-high heat. Add one 1-ounce packet of taco seasoning, 1 teaspoon salt, and ½ teaspoon black pepper. Cook for 4-5 minutes, breaking apart the meat until browned and no longer pink. Transfer to a large bowl or shallow dish. Repeat with the second half of the beef, remaining seasoning, salt, and pepper. Combine both batches in the bowl.
- Combine Beef and Onions: Add the cooked onions to the seasoned beef and stir to combine evenly.
- Arrange Tortillas in Pan: Lay out 10 of the flour tortillas on the prepared baking sheet, overlapping and allowing them to overhang the edges by 2-3 inches, forming a solid base without gaps.
- Add Beef Mixture: Using a large slotted spoon, spread the ground beef mixture evenly over the tortillas, allowing excess fat to drain off to prevent sogginess.
- Layer Cheese: Sprinkle shredded Colby jack cheese evenly over the beef layer.
- Top with Pico de Gallo: Spoon 1½ cups of pico de gallo over the cheese, allowing excess juices to drain before adding.
- Add Top Tortillas and Seal: Place the remaining 6 tortillas overlapping in the center on top of the pico de gallo layer. Fold the overhanging edges of the bottom tortillas over the top tortillas to seal the filling inside.
- Brush with Oil: Brush the tops of the tortillas with the remaining 2 tablespoons of canola oil to help seal and brown the crust.
- Press and Bake: Place the second rimmed baking sheet on top of the assembled tacos. Add one or two heavy oven-safe skillets (like cast iron) on top to weigh down and seal the tortillas. Bake for 30 minutes.
- Finish Baking: Carefully remove the heavy skillets and top baking sheet, then bake the sheet pan taco uncovered for an additional 30 minutes or until the top is golden and crisp. Optionally, tent edges with foil to prevent over-browning.
- Rest and Slice: Let the sheet pan taco rest for 5-10 minutes, then slice into individual servings with a pizza cutter or knife.
- Garnish and Serve: Serve with sour cream and additional pico de gallo. Keep leftovers warm covered in a 200°F oven up to 30 minutes.
- Optional Homemade Pico de Gallo: In a bowl, combine diced tomatoes, white onion, lime juice, jalapeño, and cilantro. Stir well and refrigerate, covered, to meld flavors while you prepare the taco.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator up to 3 days.
- Reheating: Reheat in the oven at 350°F for about 10 minutes or on the stovetop; avoid microwaving to keep tortillas crisp.
- Slicing Tip: Use a pizza cutter to slice servings neatly.
- Cheese Variations: Substitute Colby jack with pepper jack, sharp cheddar, or Monterey jack for different flavors.
- Tortilla Size: Standard 8-inch tortillas work best; large burrito-sized tortillas can be used but fewer will be needed. Avoid smaller than 8-inch tortillas.
- Pico de Gallo: Use store-bought for convenience or make homemade pico; excess homemade pico can be kept refrigerated up to 1 week.
- Taco Seasoning: Homemade taco seasoning can replace packets—use about 6 tablespoons total and adjust to taste.
- Ground Meat Options: Use ground chuck for best flavor, or substitute with lean ground beef, sirloin, or ground turkey for a leaner option.
- Mild Variations: For children sensitive to jalapeño or cilantro, apply pico de gallo only to half the cheese layer, leaving the other half plain.
Keywords: sheet pan tacos, ground beef tacos, easy taco recipe, baked tacos, Colby jack cheese tacos, homemade pico de gallo, taco casserole
