Sheet Pan Tacos – Dinners, Dishes, and Desserts
These easy Sheet Pan Tacos are a quick and easy weeknight dinner that the whole family will enjoy. A fun twist on taco night with just a little bit less mess!
Taco night is probably my favorite night of the week. It can be Air Fryer Tacos or it can be Baja Shrimp Tacos or anything in between, I will not discriminate when it comes to tacos. This is a fun recipe, because it is kind of like a Taco Casserole in that everything is baked together, but still more like an actual taco.
You can mix up the filling using whatever you like! I went with the classic seasoned ground beef, but you could use ground turkey, or fill it with Salsa Chicken or leftover pulled pork or anything you like.
Why You’ll Love These Sheet Pan Tacos
- Fun – taco night is always fun no matter what, but this is just a different way to mix it up and not having the same old thing each week.
- Easy – Aside from cooking the filling, then it is just assemble and let the oven cook and crisp up the tortillas.
- Versatile – so easy to mix up the filling! You can use beef, turkey, chicken, pork, any kind of cheese, spicy salsa etc. Make it however your family likes.
- Feed A Crowd – these are great if you have a big family or are having friends over. You can make as much or as little as you want with the size of your sheet pan.
What You’ll Need
Be sure to scroll down to the recipe card to get the measurements and full instructions!
How To Make Sheet Pan Tacos
- Cook Meat. In a large skillet brown the ground beef for 5-6 minutes, breaking it up, until it is fully cooked. Drain any of the excess grease away. Add in the taco seasoning and water, stir and simmer for 2-3 minutes until the water has evaporated.
- Set Up. Brush your sheet pan well with oil and arrange your tortillas. You will want to make sure they are overhanging the sides by a few inches, so you can fold them over. Also make sure the bottom is fully covered and there are no gaps or spaces that you can see the baking tray.
- Assemble. Top the tortillas with the cooked meat, pour over salsa and top with cheese. Place flour tortillas over the center of your sheet pan, and fold over the sides so that the meat is fully enclosed by the tortillas. Brush with the rest of the oil so it is well covered.
- Bake. Place a second sheet pan over the sheet pan tacos, and place a heavy oven safe skillet or pot on top to weight it down. This will press everything together, and helps get the tortillas nice and crispy. Place in a hot oven 30 minutes. After 30 minutes, remove the pots as well as the sheet pan on top, and continue to make for 15-20 more minutes, until crispy and golden brown.
- Serve. Remove from the oven and let rest for about 5 minutes before slicing to serve. Top with your favorite taco toppings and enjoy.
Recipe Tips & Variations
- Mix up the protein. You can use ground turkey if you want to cut fat and calories in the recipe, you could even make this vegetarian if you wanted! You could crumble tofu, or use the ground meat alternatives on the market. Use chicken, pulled pork….just about anything you like works! You could add a layer of refried beans or even black beans to these as well to bulk up the protein and cut back on the meat used.
- Cheese. I used shredded cheddar cheese because it is what we usually have on hand and use for tacos, but use whatever you like. Most stores have a Fiesta blend or Mexican blend cheese that would work really well.
- Toppings. The toppings you add are entirely up to you! I love to add sour cream, guacamole and pico de gallo. But if you like your tacos more basic, skip that stuff. If you love it spicy, add jalapeno. Get creative.
- Scale up or down. You really can make this recipe as big or as small as you want. The size of your sheet pan is what determines how much of everything you need and how many it will feed. If you have a small sheet pan, you can make this with less tortillas and filling to feed close to 4 people. Or use a giant sheet pan and feed 8-10.
- Drain Fat. You want to make sure to drain any of the fat away from your meat when you are cooking. When you transfer to the sheet pan with tortillas, you want as little extra liquid as possible, or it will make the tortillas a little soggy.
If you have leftover sheet pan tacos you want to store them in an airtight container in the fridge for up to 3-4 days. Avoid adding toppings to the entire tray, unless you know you won’t have leftovers.
To reheat you can microwave (the shell will get a little soggy) or you can use a toaster oven or even a skillet to crisp it up.
I like to use the burrito size (or large) flour tortillas, because they are big enough to really fold over well and not break. But the smaller (6-8 inch) ones work as well, you will just need more of them. You want to avoid the street taco or anything super small, as you won’t be able to fold them over and fill a sheet pan. You could definitely use the low carb flour tortillas to cut down on carbs if you wanted to.
I find a pizza cutter works really well, you just need to be a little careful and get in there on the edges, sinces it has sides to the pan, the pizza cutter doesn’t slice quite as clean and easily there.
If you are gluten free and want to use corn tortillas, they should work. You will need to warm them well first or they will crack. And they are much smaller, so you will use quite a few more. Just make sure you can fold them over on the sides and get the entire filling covered.
More Easy Dinner Recipes
- 3 Tablespoons oil
- 2 pounds lean ground beef
- 2 (1 ounce) packets taco seasoning
- 1 1/2 cups salsa
- 2 cups shredded cheddar cheese
- 7 or 8 (8-inch) flour tortillas
- Pico de Gallo
- Shredded Lettuce
- Sour Cream
- Preheat oven to 400º F.
- In a large skillet brown ground beef, breaking up, until cooked through. Drain any grease away. Add taco seasoning and water called for on the packet. Stir and cook for 2-3 minutes, until most of the liquid as evaporated.
- Brush baking sheet with about half of the oil. Arrange tortillas over the base of the baking sheet, so that it comes up over the sides by about 3 inches. You want to be able to easily fold it over the filling. Make sure you don’t have any space where you can see the baking sheet or gaps in the tortillas.
- Fill with the cooked beef, making sure to avoid adding as much liquid as possible from the pan, as it can make the tortillas soggy. Top with salsa and shredded cheese.
- Place the remaining tortillas over the top of the meat, and fold the edges over to completely enclose the meat.
- Brush to top with the remaining oil.
- Place a 2nd sheet pan over the tortillas, and add a large oven-safe skillet or pot to weigh it down.
- Bake for 20 minutes. Remove the weights as well as the 2nd baking sheet. Return to the oven and bake for 15-20 more minutes, until crispy and golden brown.
- Remove from the oven and let it set up for 5 minutes before slicing and serving with your favorite toppings.
Amount Per Serving
Calories 473Total Fat 31gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 16gCholesterol 129mgSodium 710mgCarbohydrates 8gFiber 1gSugar 2gProtein 40g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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