Quick, customizable, and packed with a meaty, cheesy filling, these sheet pan tacos are the perfect family dinner that comes with kid-approved flavor and minimal cleanup!
This post may contain affiliate links. Read disclosure policy.
Crispy Sheet Pan Beef Tacos
Sheet pan tacos are an easy way to make several ground beef tacos all at once, whether serving a crowd or making a family-friendly dinner! Flour tortillas are stuffed with a beefy, cheesy center, folded, then baked together in a pan, so simple yet so good!
The tortillas wind up crispy on the outside, and sometimes I like to sprinkle extra cheese on one side. They are closed off, a bit like easy sheet pan quesadillas, but you can dunk them into some sour cream, guacamole, or salsa if you like!
Why You’ll Love This Recipe
- Easy to make with minimal cleanup (nothing falling onto the plate either!)
- The filling for these baked soft tacos can be customized.
Ingredients Notes
Find the full printable recipe with specific measurements below.
- 6-inch tortillas: I prefer to use flour tortillas; however, if you prefer corn tortillas, stack them on a plate under a damp paper towel and warm them before oiling them.
- Ground beef, salsa, and shredded cheese: I use lean ground beef for the taco meat filling, but use what you prefer; drain any grease to prevent soggy sheet pan tacos!
- Seasoning: Chopped onion, taco seasoning, salt, and pepper.
How to Make Sheet Pan Tacos
Cook the ground beef and onions in a skillet over medium-high heat. Add salsa, then season with salt and pepper.
Drain the fat and add taco seasoning to taste.
Spray or brush both sides of the tortillas, then place them on a parchment paper- or foil-lined baking sheet.
Add beef mixture and cheese, then fold the tortillas in half. Bake in a preheated 400°F oven for 15-20 minutes until golden brown, flipping at the 10-minute mark.
Although the shell won’t hold the toppings, serve with pico de gallo and the best guacamole recipe for dipping or spreading on top!
Recipe Tips
- Be sure to oil or spray the tortillas so they turn a nice golden brown.
- Line your pan so they don’t stick to the pan when flipping.
- You can add a sprinkle of cheese to the top after flipping like I do.
- Bake at high heat to prevent the tortillas from getting soggy.
More taco recipes we love include taco casserole, taco pie, skirt steak tacos.
More Taco Recipes
Sheet Pan Tacos
Video
Ingredients
- 6 6-inch tortillas , see notes
- 1 pound ground beef
- ½ cup onion , chopped
- 1-2 Tablespoons taco seasoning , or more to taste
- Salt and pepper , to taste
- ¼ cup salsa
- ½ cup shredded cheddar cheese
Instructions
- Preheat and prepare: Preheat oven to 400°F and line a baking sheet with foil or parchment paper.
- Cook ground beef: In a medium sized skillet, brown 1 pound ground beef and 1/2 cup chopped onion. Season with salt and pepper.
- Season beef: Drain fat from beef and add 1 – 2 Tablespoons taco seasoning. Season to taste.
- Oil tortillas: Spray or brush olive oil on both sides of the tortillas and place on prepared baking sheet.
- Fill tortillas: Put 1/4 cup taco meat and 1 Tablespoon cheese (if desired) on each tortilla. Fold tortillas in half.
- Bake: Bake tacos for 10 minutes. Flip with a spatula and bake another 5-10 minutes, or until crispy. You can also add cheese to the top after flipping.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Substitutions and Variations
Serve with your favorite taco toppings like lettuce, tomatoes, sour cream, hot sauce, and a sprinkle of cilantro.
Swap the filling and make shredded chicken tacos, or use ground chicken or turkey. You could also bulk it up with some black beans or try them meatless!
Recipe FAQs
When kept in an airtight container, these oven baked tacos with flour tortillas will stay fresh for up to 4 days. Allow them to cool completely first, so you’re not trapping any moisture which would make them soggy.
Also, be sure to store any toppings separately.
You can! You can even make a double batch to freeze some for a quick meal or school lunch box meal prep.
Once cooled, wrap them in plastic wrap or foil and store them in a freezer bag. You can reheat them in the oven straight from frozen.
