Sheet Pan Tacos
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!
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 and 1/4 cup salsa. 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.
Notes
Filling: Feel free to add in 1/2 chopped bell pepper and diced green chilis when cooking your meat to add more flavor.
Beans: Spread a Tablespoon or two of refried beans on the tortilla before adding the meat for some extra fiber.
Tortillas: Flour tortillas work best for folding. If using corn, warm them in the microwave in a damp paper towel for 30 seconds before oiling them. You will also need to bake the corn tortillas for 5 minutes longer than the flour.
Nutrition
Calories: 273kcal, Carbohydrates: 17g, Protein: 20g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 59mg, Sodium: 437mg, Potassium: 335mg, Fiber: 2g, Sugar: 2g, Vitamin A: 186IU, Vitamin C: 1mg, Calcium: 126mg, Iron: 3mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
