Go Back

Baked Sheet Pan Tacos

Crispy, easy, and completely delicious baked sheet pan tacos filled with seasoned ground beef and gooey cheddar cheese. The perfect weeknight family dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican-American, Tex-Mex
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Taco Filling
  • 1 tbsp olive oil
  • 1 lb lean ground beef 80/20 or 85/15
  • 0.5 cup white onion finely diced
  • 3 tbsp taco seasoning or one 1-oz packet
  • 0.33 cup water or beef broth
Assembly
  • 10-12 small flour tortillas fajita or soft taco size
  • 2 cups sharp cheddar cheese freshly grated
  • 1 tbsp melted butter or cooking spray for crisping

Equipment

  • Large rimmed baking sheet
  • Large Skillet
  • Parchment paper

Method
 

  1. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
  2. Heat olive oil in a skillet over medium-high heat. Add diced onion and sauté until soft. Add ground beef, breaking it apart, and cook until browned. Drain excess grease.
  3. Stir in taco seasoning and water (or broth). Simmer on low for 3-5 minutes until liquid is mostly absorbed. Remove from heat.
  4. Lay tortillas flat on the prepared baking sheet. Spoon the beef mixture onto one half of each tortilla.
  5. Add a generous handful of grated cheddar cheese to the other half of each tortilla.
  6. Fold the tortillas over to form half-moons. Press down gently to help them stay folded. Lightly brush the tops with melted butter or spray with cooking oil.
  7. Bake for 10-14 minutes, or until the tortillas are crispy and golden brown, and the cheese is fully melted and bubbly.
  8. Remove from oven, let rest for 2 minutes, and serve hot with your favorite toppings on the side.

Notes

If using corn tortillas instead of flour, make sure to warm them first in the microwave wrapped in a damp paper towel so they don't break when folded.