Cooking Method
Now, let’s get to the fun part! Follow these steps to create your Easy Sheet Pan Tacos:
Preheat your oven to 350°F and brush 2 tbsp oil generously on the bottom and sides of a 13×18 inch rimmed sheet pan.
In a large skillet heated over medium-high, add 1 tbsp oil. Sauté the chopped onions for 2–3 minutes until they soften, then transfer them to a plate.
Brown the ground beef in batches, seasoning each with taco seasoning, salt, and pepper (this should take about 4–5 minutes per batch). Drain excess fat and mix in the sautéed onions.
Layer 10 tortillas on the oiled sheet pan, ensuring they overlap and hang over the sides by 2–3 inches.
Spoon the beef mixture evenly over the tortillas, using a slotted spoon to drain excess grease.
Top the beef with shredded cheese and 1 1/2 cups of drained pico de gallo.
Place the remaining 6 tortillas on top, overlapping in the center, and fold the overhanging edges to seal everything in.
Brush the tops with the remaining 2 tbsp of oil.
Weigh down the tacos with a second sheet pan and/or heavy oven-safe skillets, then bake for 30 minutes.
After 30 minutes, carefully remove the weights and continue baking for another 30 minutes until everything is golden and crisp. If the edges are darkening too fast, tent them with foil.
Allow to rest for 5–10 minutes before slicing and serving with dollops of sour cream and extra pico de gallo.
If making the homemade pico de gallo, mix all the ingredients and chill while preparing the tacos.
Best Ways to Enjoy It
Present your Easy Sheet Pan Tacos in a fun way that’ll impress your guests! Slice them into squares and serve on a large platter. For added color and flavor, accompany them with a fresh salad or guacamole. If you want to make it even more festive, prepare individual toppings like lettuce, diced avocados, and jalapeños for a taco bar experience.
Keeping Leftovers Fresh
After the taco excitement dies down, you might have some delicious leftovers! To store, let your tacos cool down completely before transferring them to an airtight container. You can keep them in the fridge for up to 3 days. For longer storage, place the tacos in the freezer, and they should last around two months. Reheat them in the oven to maintain that crispy texture!
Extra Advice
For a flawless outcome, consider these tips:
- Use high-quality ground beef for the best flavor. The 80/20 blend ensures moisture and richness.
- Not a fan of beef? Try swapping it out for black beans or shredded chicken for a vegetarian option.
- If you prefer a spicier kick, add some diced jalapeños to the beef mixture or top with spicy salsa.
Creative Twists
Feeling adventurous? Here are a few variations you could try:
- Add grilled chicken or fish for a different protein source.
- Experiment with different cheeses such as pepper jack for heat or a blend of Mexican cheeses for a more complex flavor.
- If you’re looking for a healthier alternative, load them with roasted vegetables or try using whole-grain tortillas.
Common Questions
What is the prep time for Easy Sheet Pan Tacos?
The total prep and cooking time for this recipe is around 1 hour, with about 15 minutes for preparation and 1 hour for baking.
Can I use lean ground beef?
Yes, you can use lean ground beef if you prefer. Just be aware that you might need to add a bit more oil to prevent dryness.
Can I freeze the leftovers?
Absolutely! Just make sure the dish is completely cooled before freezing. It can last in the freezer for up to 2 months. Just reheat in the oven for crispy goodness!
This recipe promises to be a hit at any gathering and offers an approachable, no-fuss way to enjoy one of our favorite comfort foods!
