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
Scale
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