Sheet Pan Tacos – Quick, Flavorful, and Perfect for a Crowd

Sheet Pan Tacos are an easy, one-pan meal that delivers big, bold flavors with minimal effort.

With seasoned meat, melty cheese, and crispy shells, they’re ideal for weeknight dinners or casual gatherings. Customize with your favorite toppings for a dish everyone will love.

Kitchen Equipment Needed

• Large sheet pan
• Mixing bowl
• Spatula
• Aluminum foil or parchment paper

Ingredients

1 lb ground beef or ground turkey
1 packet taco seasoning (or homemade blend)
2/3 cup water
12 small taco shells (hard or soft)
2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
1 cup refried beans (optional)
Toppings: shredded lettuce, diced tomatoes, sour cream, salsa, guacamole, sliced jalapeños

Directions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a large sheet pan with aluminum foil or parchment paper for easy cleanup.
2. Cook the Meat: In a skillet over medium heat, cook the ground beef or turkey until browned and fully cooked. Drain any excess fat, then stir in the taco seasoning and water. Simmer for 3-5 minutes until thickened.
3. Assemble the Tacos: Arrange the taco shells on the prepared sheet pan. If using hard shells, lean them against each other to keep them upright. Spread a thin layer of refried beans inside each shell (optional), then spoon the seasoned meat evenly into the shells. Top each with shredded cheese.
4. Bake: Place the sheet pan in the oven and bake for 8-10 minutes, or until the cheese is melted and the taco shells are crispy.
5. Add Toppings: Remove the tacos from the oven and immediately add your desired toppings, such as shredded lettuce, diced tomatoes, and sour cream.
6. Serve: Serve warm with additional toppings and sides as desired.

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Nutrition (Per Taco, without toppings, based on 12 tacos)

Calories: 210
Protein: 12g
Carbohydrates: 14g
Fat: 11g
Sugar: 1g

Expert Tips

Prevent Soggy Shells: Add the cheese before baking to create a barrier between the meat and the shell.

Use Soft Shells: For a softer option, use flour tortillas instead of hard taco shells.

Make It Spicy: Add diced jalapeños or a dash of hot sauce to the meat mixture for extra heat.

FAQs

Can I use a different protein?
Yes! Ground chicken, pork, or even plant-based crumbles work well in this recipe.

How do I prevent the shells from falling over?
Use foil balls or a taco rack to keep hard shells upright while baking.

Can I make these ahead of time?
You can prepare the meat and assemble the tacos a few hours ahead, but bake them just before serving to keep the shells crisp.

Storing & Reheating

Refrigerator: Store leftover tacos in an airtight container for up to 3 days.

Reheating: Reheat in the oven at 350°F (175°C) for 5-7 minutes, or until warmed through.

Substitutions & Variations

Vegetarian Option: Substitute the meat with black beans, refried beans, or a mix of roasted vegetables.

Cheese Swap: Use queso fresco, pepper jack, or a dairy-free alternative.

Breakfast Tacos: Swap the ground meat for scrambled eggs and add breakfast toppings like bacon or avocado.

Sheet Pan Tacos

Sheet Pan Tacos are an easy, one-pan meal that delivers big, bold flavors with minimal effort. With seasoned meat, melty cheese, and crispy shells, they’re ideal for weeknight dinners or casual gatherings.

Print Recipe Pin Recipe

Equipment

• - Large sheet pan
• - Mixing bowl
• Spatula
• - Aluminum foil or parchment paper

Ingredients

  

• 1 lb ground beef or ground turkey
• 1 packet taco seasoning or homemade blend
• 2/3 cup water
• 12 small taco shells hard or soft
• 2 cups shredded cheese cheddar, Monterey Jack, or a blend
• 1 cup refried beans optional
• Toppings: shredded lettuce diced tomatoes, sour cream, salsa, guacamole, sliced jalapeños

Instructions

 

• **Preheat the Oven:** Preheat your oven to 375°F (190°C). Line a large sheet pan with aluminum foil or parchment paper for easy cleanup.
• **Cook the Meat:** In a skillet over medium heat, cook the ground beef or turkey until browned and fully cooked. Drain any excess fat, then stir in the taco seasoning and water. Simmer for 3-5 minutes until thickened.
• **Assemble the Tacos:** Arrange the taco shells on the prepared sheet pan. If using hard shells, lean them against each other to keep them upright. Spread a thin layer of refried beans inside each shell (optional), then spoon the seasoned meat evenly into the shells. Top each with shredded cheese.
• **Bake:** Place the sheet pan in the oven and bake for 8-10 minutes, or until the cheese is melted and the taco shells are crispy.
• **Add Toppings:** Remove the tacos from the oven and immediately add your desired toppings, such as shredded lettuce, diced tomatoes, and sour cream.