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Sheet Pan Tacos Recipe

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★★★★★

4.8 from 203 reviews

Sheet Pan Tacos are a fun and easy way to make tacos for a crowd with minimal fuss. Ground beef is cooked with classic taco seasoning and layered with onions, cheese, and fresh pico de gallo over a bed of soft tortillas on a rimmed baking sheet. The entire assembly is baked between two sheet pans weighted with cast iron skillets to create a crispy, golden, and sealed giant taco that you slice into squares for serving. This recipe delivers all the flavor and joy of tacos but made simple and perfect for gatherings.

Ingredients

Scale

Main Filling

  • 5 tbsp canola oil (divided)
  • 2 cups yellow onion, chopped
  • 3 pounds ground beef (80%-20% blend, ground chuck recommended)
  • 2 oz (2 packets of 1 oz each) Original taco seasoning (Old El Paso brand suggested)
  • 2 tsp salt
  • 1 tsp black pepper
  • 4 cups shredded Colby jack cheese (from 2 blocks of 8 ounces each)
  • 16 (8-inch) soft taco flour tortillas

Pico de Gallo (store bought or homemade)

  • 1½ cups store bought pico de gallo (or use the 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

To Serve

  • Sour cream
  • Additional pico de gallo

Instructions

  1. Prepare the Baking Sheet: Preheat oven to 350°F. Using a pastry brush, coat a 13×18-inch rimmed baking sheet with 2 tablespoons of canola oil on the inside bottom and sides. Set aside along with a second rimmed baking sheet you’ll need for baking.
  2. 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 cooked onions to a plate.
  3. Cook Ground Beef: Using the same skillet, cook half of the ground beef over medium-high heat with one packet of taco seasoning, 1 teaspoon salt, and ½ teaspoon black pepper. Break meat into crumbles and cook 4-5 minutes until no pink remains and meat is coated with seasoning. Transfer to a large bowl. Repeat with the remaining ground beef, seasoning, salt, and pepper, then combine all cooked beef in the bowl.
  4. Combine Onions and Beef: Add cooked onions to the ground beef mixture and stir to combine evenly.
  5. Assemble Tortilla Base: On the prepared 13×18-inch baking sheet, lay out 10 of the flour tortillas side-by-side so they overhang the edges by 2-3 inches without gaps, forming a solid layer. The overhanging edges will be used to fold and seal later.
  6. Add Ground Beef Layer: Using a large slotted spoon, evenly spread the ground beef mixture over the tortillas, allowing excess fat to drip off to prevent sogginess.
  7. Sprinkle Cheese: Evenly distribute shredded Colby jack cheese over the beef layer.
  8. Layer Pico de Gallo: Spoon 1½ cups of pico de gallo over the cheese, allowing excess juices to drain before adding gently to avoid sogginess.
  9. Top with Remaining Tortillas: Place the remaining 6 tortillas overlapping in the center on top of the filling. Fold the overhanging tortillas from the bottom layer over these top tortillas to enclose the filling completely.
  10. Brush with Oil: Brush the remaining 2 tablespoons of canola oil evenly over the top tortillas to help seal and promote browning.
  11. Press and Bake: Place the second rimmed baking sheet on top of the assembled pan. Use one or two heavy oven-safe skillets (like cast iron) to weigh down the top sheet pan, sealing the formation and ensuring a crispy crust. Bake at 350°F for 30 minutes. Remove the weighted skillets and top pan carefully, then continue baking uncovered for an additional 30 minutes until the top is golden and crisp. Tent the edges with foil if they brown too quickly.
  12. Rest and Serve: Let the sheet pan taco rest for 5-10 minutes before slicing into squares. Serve with sour cream and additional pico de gallo. Keep warm up to 30 minutes at 200°F if needed, covered with foil.
  13. Optional Homemade Pico de Gallo: In a large bowl, mix diced tomatoes, chopped white onion, lime juice, diced jalapeño, and chopped cilantro. Cover and refrigerate to meld flavors while preparing the rest of the dish.

Notes

  • Use a sturdy rimmed sheet pan roughly 13×18 inches to accommodate layering and folding tortillas.
  • Allow excess fat to drip off cooked beef to prevent soggy tortillas.
  • Overhanging tortillas are essential for sealing the taco layers during baking.
  • Weighing down the top sheet pan with heavy skillets ensures a compact, crispy result.
  • Tent tortilla edges with foil during the last baking phase to prevent burning while the center crisps.
  • Resting the taco before slicing helps it set and slice cleanly.
  • Homemade pico de gallo is fresh and flavorful but store-bought pico works well for convenience.
  • Keep leftovers covered and warm in a low oven to maintain crispness before serving.

Keywords: Sheet pan tacos, baked tacos, ground beef tacos, easy taco recipe, crowd-friendly tacos, Colby jack cheese tacos, sheet pan dinner

Find it online: https://flavorsbymaya.com/sheet-pan-tacos-recipe/