There’s nothing easier (or tastier) than tacos baked all at once on a sheet pan.

This recipe gives you crispy, cheesy, flavorful tacos that are perfect for feeding a crowd with minimal fuss.

Why You’ll Love This Recipe

The sheet pan method makes it simple to serve a large batch at once.

Layers of seasoned beef, onions, cheese, and pico de gallo make every bite full of flavor.

The tortillas bake up golden and crisp without frying.

It’s versatile—you can add toppings or swap proteins to suit your taste.

What You’ll Need (Ingredient Highlights)

Ground beef seasoned with taco spice blend gives a classic Tex-Mex flavor.

Colby Jack cheese melts beautifully and adds creaminess.

Soft flour tortillas crisp in the oven to create a handheld taco.

Pico de gallo adds freshness and tangy balance.

Canola oil helps tortillas turn golden brown and crunchy.

Pro Tips Before You Start

Drain excess fat from the beef mixture to keep the tortillas from getting soggy.

Weigh down the top sheet tray with a skillet so the tortillas crisp evenly.

If making homemade pico, let it rest while prepping so flavors meld.

Tent the edges with foil while baking to prevent over-browning.

How to Make Easy Sheet Pan Tacos

Step 1 – Prepare the pan

Preheat oven to 350°F.

Brush 2 tbsp canola oil onto the bottom and sides of a rimmed baking sheet.

Set a second baking sheet aside for later.

Step 2 – Cook the onions and beef

Heat 1 tbsp canola oil in a skillet over medium-high heat.

Sauté onions until soft. Remove and set aside. A

dd half the beef with taco seasoning, salt, and pepper; cook until browned.

Repeat with the rest of the beef and seasonings.

Combine both batches with onions.

Step 3 – Assemble the base layer

Lay 10 tortillas on the prepared baking sheet, letting them overhang the sides to fold later.

Spread the beef mixture evenly over tortillas.

Top with cheese, then spoon pico de gallo (drained of extra liquid) on top.

Step 4 – Top and fold

Place the remaining 6 tortillas over the filling, overlapping in the center.

Fold over the overhanging tortillas to enclose everything.

Brush tops with the remaining 2 tbsp canola oil.

Step 5 – Bake until crisp

Place the second sheet tray on top of the tacos and weigh it down with heavy skillets.

Bake 30 minutes. Remove the weights and top pan, then bake another 30 minutes until golden brown.

Step 6 – Rest and serve

Let rest 5–10 minutes before slicing. Garnish with sour cream and extra pico de gallo.

What to Serve Them With

Serve with guacamole or sliced avocados for creaminess.

Pair with Mexican rice and refried beans for a hearty meal.

A side salad with lime vinaigrette balances the richness.

Variations / Substitutions

Use ground turkey, chicken, or pork instead of beef.

Try Monterey Jack or cheddar in place of Colby Jack.

Add black beans or corn to the filling for extra flavor.

Storage & Leftovers

Store leftovers wrapped in foil in the fridge up to 3 days.

Reheat in a 350°F oven until warm and crisp.

Best enjoyed fresh—avoid freezing as tortillas lose texture.

FAQs

Can I use corn tortillas instead of flour?
Yes, but they’re smaller and more fragile, so layer carefully.

How do I keep the tacos from getting soggy?
Drain beef well and strain pico de gallo before adding.

Can I make these ahead of time?
Assemble, cover, and refrigerate up to 24 hours before baking.

Do I have to use a second sheet tray?
Yes, it helps press and seal the tacos so they crisp evenly.

What kind of taco seasoning works best?
Store-bought packets are great, but homemade seasoning works too.

Can I add vegetables inside?
Yes, bell peppers, jalapeños, or black beans are great options.

Final Thoughts

These easy sheet pan tacos are crispy, cheesy, and perfect for feeding family or friends with minimal effort.

Once you try them, you’ll want to add them to your weekly dinner lineup.