Description
Sheet pan tacos are an easy and flavorful one-pan meal that combines seasoned meat, veggies, and melted cheese all baked together for a quick taco night with minimal cleanup.
Ingredients
- 1 lb ground beef or ground chicken
- 1 tablespoon olive oil
- 2 tablespoons taco seasoning
- 1/4 cup water
- 1 small onion, diced
- 1–2 bell peppers, diced
- 1 cup corn (optional)
- 1 1/2 cups shredded cheese (cheddar, Mexican blend, or your choice)
- 12 flour or corn tortillas
- Fresh cilantro, chopped (for garnish)
- Sour cream, salsa, or guacamole (optional, for serving)
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it.
- In a skillet over medium heat, cook ground meat with olive oil until browned. Drain excess grease if necessary.
- Stir in taco seasoning and water. Simmer for 2–3 minutes until the mixture thickens.
- Spread cooked meat evenly over one half of the sheet pan. Add diced onions, bell peppers, and corn to the other half.
- Sprinkle shredded cheese evenly over the meat and vegetables.
- Bake for 8–10 minutes, or until cheese is melted and everything is heated through.
- Warm tortillas wrapped in foil in the oven or microwave until soft.
- Assemble tacos with meat, veggies, and your favorite toppings. Garnish with cilantro and serve immediately.
Notes
Use black beans or lentils for a vegetarian version.Pre-cooking the meat prevents sogginess and ensures flavor.To make tacos crispy, bake assembled tacos for a few extra minutes after folding.Store components separately to maintain freshness and texture.Add hot sauce or jalapeños for extra heat.
Nutrition
- Serving Size: 2 tacos
- Calories: 410
- Sugar: 3g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
