Sheet Pan Tacos
These sheet pan tacos are filled with lean seasoned meat, refried beans, salsa, and melted cheddar, then baked all at once until golden and crisp.
Servings: 6
Ingredients
Taco meat
- ½ tablespoon olive oil
- 1 pound lean ground beef or ground turkey
- 1 packet taco seasoning (I prefer Siete)
- ½ cup mild salsa (jarred restaurant style)
- 3 tablespoons water
Tacos
- 12 small flour tortillas
- 15 ounces refried beans
- 1 ½ cups shredded cheddar cheese
- ¾ cup salsa
- Cooking spray like avocado oil
- Toppings: sour cream or Greek yogurt, salsa, guac, lettuce, tomato, cilantro
Instructions
- Preheat the oven to 400°F.
- Heat the oil in a large skillet on the stovetop on medium heat. Add the ground beef and cook for 7-10 minutes, breaking apart until meat is browned and cooked through.
- Add the taco seasoning, ½ cup salsa, and water and cook on low-medium heat for 3-4 minutes or until meat is coated and liquid is thickened.
- Line a sheet pan with parchment paper.
- Prepare each taco. Spread about 2 tablespoons of refried beans onto one half of each tortilla. Then, top with roughly 3 tablespoons of taco meat, 2 teaspoons of salsa, and 2 tablespoons of shredded cheddar cheese. Fold the tortilla in half and flip so that the taco is on the sheet pan with the cheese side down (the beans help it stay closed on the sheet pan).
- Arrange all 12 tacos on the sheet pan and spray the tops lightly with cooking spray. Note: If needed, you can use two sheet pans, but I find that they fit tightly on one standard size pan.
- Bake for 18-20 minutes until the tacos are crispy.
- Serve with your favorite taco toppings like sour cream, salsa, guacamole, lettuce, tomato, and cilantro.
Notes
- Don’t overfill the tacos. Using the listed amounts helps them stay folded and keeps the filling from spilling out as they bake.
- Let the meat mixture thicken. Cook until there’s no excess liquid pooling in the skillet so the tortillas can crisp instead of becoming soggy.
- Keep the cheese side down. Place the folded tacos with the cheese closest to the pan so it melts and helps hold everything together.
- Pan and tortilla sizes can vary. I use a standard 13 x 18-inch sheet pan. If your tacos feel crowded, divide them between two pans rather than overlapping them.
- Nutrition information: Nutrition is calculated without optional toppings such as sour cream, Greek yogurt, guacamole, additional salsa, lettuce, tomatoes, or other toppings.
Nutrition
Serving: 2tacos | Calories: 487kcal | Carbohydrates: 45g | Protein: 31g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 75mg | Sodium: 1910mg | Potassium: 498mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1149IU | Vitamin C: 4mg | Calcium: 333mg | Iron: 5mg
