Introduction

Sheet Pan Tacos are the ultimate easy weeknight dinner that combines the flavors of traditional tacos with the convenience of a one-pan meal. Packed with seasoned ground beef, melted cheese, and fresh pico de gallo, this recipe is perfect for feeding a crowd or meal prepping for the week.

A stack of three thick quesadilla slices is shown on a white marbled surface, with the bottom slice resting flat and the other two slightly angled on top. Each slice has a golden-brown outer shell with visible melted cheese, cooked ground beef, and small pieces of red tomatoes inside, creating a layered, textured look. The top slice is adorned with a dollop of white sour cream and sprinkled with diced red tomatoes, white onions, green peppers, and small green cilantro leaves for a fresh touch. In the background, there are light-colored tortilla chips, a white cup with a grid pattern holding a white creamy dip, and a small bowl with diced tomatoes, all placed on the 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 x 8-ounce blocks)
16 (8-inch) soft taco flour tortillas
1½ cups store-bought pico de gallo (or see homemade recipe 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, for serving

Instructions

Step 1: Preheat the oven to 350°F. Using a pastry brush, brush 2 tablespoons of canola oil onto the inside bottom and sides of a 13×18-inch rimmed baking sheet. Set aside, and have a second rimmed sheet tray ready for later.
Step 2: 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. Remove the onions and set aside.
Step 3: In the same skillet, cook half of the ground beef with one packet of taco seasoning, 1 teaspoon salt, and ½ teaspoon black pepper over medium-high heat. Break the meat into crumbles and cook 4-5 minutes until no pink remains. Transfer to a large bowl. Repeat this process with the remaining beef, seasoning, salt, and pepper.

Step 4: Add the cooked yellow onions to the ground beef mixture and stir to combine.
Step 5: Arrange 10 flour tortillas on the prepared baking sheet, overlapping them to cover the bottom completely with at least 2-3 inches overhanging the edges. This will help seal the tacos later.
Step 6: Using a large slotted spoon, spread the ground beef mixture evenly over the tortillas, allowing excess fat to drain off to prevent sogginess.

Step 7: Sprinkle the shredded Colby jack cheese evenly over the meat layer.
Step 8: Spoon 1½ cups of pico de gallo over the cheese, draining any excess juices first to keep the tortillas crisp.
Step 9: Place the remaining 6 tortillas on top, overlapping them in the center. Fold the overhanging edges of the bottom tortillas over the top layer to enclose the filling.

Step 10: Brush the remaining 2 tablespoons canola oil evenly over the top tortillas to help seal and crisp the tacos as they bake.
Step 11: Place the second rimmed baking sheet on top of the assembled tacos to keep everything in place. Add one or two heavy oven-safe skillets on top to weigh it down. Bake for 30 minutes, then carefully remove the weights and top tray. Continue baking for another 30 minutes until the top is golden and crispy. Optionally, tent the edges with foil to prevent over-browning.
Step 12: Let the sheet pan tacos rest for 5-10 minutes before slicing and serving.

Step 13: Serve individual portions with sour cream and additional pico de gallo. Keep warm by covering with foil in a 200°F oven for up to 30 minutes.
Step 14 (Optional Pico de Gallo): In a large bowl, combine diced tomatoes, diced white onion, lime juice, finely diced jalapeño, and chopped cilantro. Stir well, cover, and refrigerate while preparing the rest of the recipe.

Tips & Variations

For a healthier option, substitute ground beef with ground turkey or chicken.

Use your favorite taco seasoning blend or make your own for a custom flavor.
Adding a layer of black beans or corn before the cheese adds extra texture and nutrients.
Try different cheeses like Monterey Jack or a Mexican cheese blend for variation.

If you prefer a spicier taco, increase the jalapeño quantity or add a drizzle of hot sauce before baking.

Storage

Store leftover sheet pan tacos in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes to retain crispiness, or microwave in short bursts if preferred. Avoid storing with salsa on top to prevent sogginess; add fresh pico de gallo when serving.

How to Serve

The image shows a baking tray filled with a large dish made of two layers of golden brown, crispy baked tortilla wraps enclosing a cooked beef and vegetable filling. The dish is cut into nine large square pieces, with one square being lifted on a metal spatula, topped with a dollop of white sour cream and a colorful mix of finely chopped red tomatoes, white onions, and green herbs. In the center of the tray, there is a small white bowl filled with the same fresh tomato, onion, and herb mix, with a small wooden spoon inside. To the top left, a small wooden bowl contains green chopped cilantro, and a bunch of fresh cilantro leaves lay beside it on the white marbled surface. In the top right, part of a white plate holds two more squares of the same dish. The look is bright and fresh, set on a white marbled texture background, with a gray and white checkered cloth seen at the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes! Substitute the ground beef with seasoned beans, lentils, or a plant-based ground meat alternative for a delicious vegetarian version.

What can I use if I don’t have a second baking sheet or heavy skillet?

If you don’t have another sheet pan or heavy skillet, you can use a foil-wrapped brick or a cast iron pan to weigh down the tacos. The weight helps keep the shape and promotes crisping.