Description
Mexican sheet pan tacos combine crispy tortillas with succulent seasoned meat and fresh toppings. Quick preparation and minimal cleanup make this recipe perfect for busy home cooks seeking delicious weekend meals.
Ingredients
Scale
- 3 lbs ground beef (80%-20% blend)
- 16 (8-inch) soft taco flour tortillas
- 4 cups shredded Colby jack cheese (from 2 (8-oz) blocks)
- 2 (1-oz) packets Original TACO seasoning (Old El Paso brand)
- 2 cups yellow onion, chopped
- 5 tbsps canola oil, divided
- 1½ cups store-bought pico de gallo
- 2 tsps salt
- 1 tsp black pepper
- 3 cups tomatoes, diced
- 1 cup white onion, diced
- ⅓ cup fresh lime juice
- 3 tbsps fresh jalapeño, finely diced
- 3 tbsps fresh cilantro, chopped
- Sour cream
- Pico de gallo
Instructions
- Preparation: Preheat the oven to 350°F and generously oil a large sheet pan, ensuring complete coverage of bottom and sides.
- Aromatics and Meat: Sauté onions until translucent, then cook ground beef in batches with taco seasoning, salt, and black pepper, breaking meat into fine crumbles and ensuring thorough cooking.
- Base Layer: Create the foundation by layering tortillas across the sheet pan, allowing slight overhang and eliminating any gaps between them.
- Filling Distribution: Evenly spread the seasoned beef and onion mixture over the tortilla base, carefully draining excess fat to prevent sogginess.
- Cheese and Salsa Layer: Generously sprinkle shredded cheese over the meat, followed by an even layer of drained pico de gallo.
- Top Layer and Pressing: Cover with remaining tortillas, overlapping in the center and folding overhanging edges. Brush top tortillas with additional oil, then place a second sheet pan on top, weighing down with an oven-safe skillet to compress layers.
- Initial Baking: Bake for 30 minutes with the weighted top pan in place to ensure even cooking and crisp texture.
- Final Crisping: Remove top pan and skillet, then continue baking for an additional 30 minutes until edges turn golden and crispy.
- Resting and Serving: Allow sheet pan tacos to rest 5-10 minutes before portioning. Serve with fresh sour cream and extra pico de gallo as a vibrant garnish.
Notes
- Optimize Meat Seasoning: Brown ground beef in batches to prevent steaming and ensure deep, caramelized flavor development.
- Perfect Tortilla Technique: Create a tight, overlapping base layer with tortillas to prevent soggy centers and maintain crispy edges.
- Weight Pressing Trick: Using a second sheet pan and skillet helps compress layers, creating a cohesive, crispy-edged taco casserole.
- Resting is Crucial: Allow tacos to settle for 5-10 minutes after baking, which helps layers set and makes cutting cleaner and easier.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 9
- Calories: 490
- Sugar: 2g
- Sodium: 860mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 90mg