Yield: 10 tacos
Sheet Pan Tacos
Sheet Pan Tacos are the easiest way to get crispy, cheesy, restaurant-worthy baked tacos on the table for the whole family ready to serve all at the same time. No deep frying required!
Ingredients
- 1 teaspoon oil
- 1 small onion, diced
- 1 lb lean ground beef, or ground turkey
- 2 tablespoons taco seasoning
- 10 flour tortillas, taco sized
- 8 oz shredded cheese, I use sharp cheddar
- olive oil spray, or avocado oil spray
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Instructions
- Preheat the oven to 400°F. Cover a large sheet pan with parchment paper and lightly mist with a little oil.
- In a large skillet over medium heat, brown the ground beef with the onion. Use a wooden spoon to break up and crumble the meat as it cooks until no longer pink. If you have a lot of excess grease, drain off the excess before continuing. Add the taco seasoning and continue cooking for 3 minutes.
- To make the tacos, fill each tortilla with about 4 tablespoons taco meat. Add some cheese, fold in half, and place on the prepared sheet pan. Repeat until all the tortillas are filled. Lightly mist tortillas with olive oil.
- Bake in a 400°F oven for 20 minutes. Flip the tacos, lightly misting them once more (to make them nice and crispy), and place back in the oven for the remaining 10 minutes. Serve immediately with all your favorite toppings.
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Notes
Store: While best served fresh, leftovers can be saved. Transfer cooled leftover tacos to an airtight container and store in the fridge for up to 4 days.
Reheat: Wrap tortillas in foil and reheat in the oven at 350°F for about 10 minutes, until warmed through.
Nutrition
Serving: 1taco, Calories: 229kcal, Carbohydrates: 16g, Protein: 17g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 46mg, Sodium: 434mg, Potassium: 222mg, Fiber: 1g, Sugar: 2g, Vitamin A: 200IU, Vitamin C: 1mg, Calcium: 164mg, Iron: 2mg