Sheet Pan Beef Tacos
These Sheet Pan Beef Tacos are made with ground beef, refried beans, corn tortillas, cheese, and a few simple taco-seasoned ingredients. This recipe makes 20 tacos and works well for game days, casual get togethers, taco nights, and parties.
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It’s an easy baked taco recipe that also perfect for busy weeknight dinners, family meals, or when you need to feed a group. Serve them warm right from the oven while the tortillas are crisp and the cheese is melted.
And for more taco-inspired recipes, the recipes below are worth trying:
- Smash Burger Tacos
- Crockpot Birria Tacos
- Quesabirria Mexican Tacos
- No-Fry Crispy Baked Chicken Tacos
Ingredients You’ll Need:
- 3–4 tbsp olive oil
- 1 lb ground beef
- ½ small onion, finely chopped
- 4 oz can diced green chiles
- 1 oz packet taco seasoning
- 20 corn tortillas
- 16 oz can refried beans
- 8 oz sharp cheddar cheese, shredded
- Optional toppings: cilantro, sour cream, salsa, avocado, tomatoes, and more
How to Make Sheet Pan Beef Tacos
Step 1: Preheat the oven to 425°F. Line 2 large baking sheets with parchment paper and grease each with about 1 tbsp of olive oil.
Finely dice the onion.
Step 2: In a medium bowl, combine the ground beef, onion, green chiles, and taco seasoning. You can use your hands or food-safe gloves to mix everything together.
Step 3: Working with 2–3 tortillas at a time, wrap them in several damp paper towels. Microwave for about 30 seconds, until they are warm and steamy. This helps make the tortillas more flexible so they are less likely to crack.
Add a spoonful of the meat mixture to one side of each tortilla and a smaller spoonful of refried beans to the other side. Sprinkle with shredded cheese.
Step 4: Gently fold each tortilla in half and arrange them on the prepared baking sheets. Brush the tops and sides with olive oil.
Step 5: Bake for 12–15 minutes, flipping halfway through if you prefer.
Serve warm with your favorite taco toppings.
Important Recipe Notes
- Warm the tortillas first. Wrapping them in damp paper towels and microwaving them briefly makes the corn tortillas softer and easier to fold without cracking.
- Do not overfill the tacos. Use a small spoonful of meat and beans so the tortillas fold easily and the filling stays inside while baking.
- Use parchment paper. It helps keep the tacos from sticking to the baking sheets and makes cleanup much easier.
- Brush with olive oil. Lightly coating the tacos helps the tortillas become crisp and golden in the oven.
- Keep an eye on them while baking. Oven temperatures can vary, so check the tacos around the 12-minute mark and remove them once they are crisp to your liking.
- Flip if you want both sides extra crisp. Flipping the tacos halfway through baking helps them brown more evenly.
- Add toppings after baking. Serve the tacos warm with sour cream, salsa, avocado, tomatoes, or cilantro.
- For easier prep, have everything ready before assembling. Once the tortillas are warmed, the tacos come together quickly, so it helps to have the meat mixture, beans, and cheese nearby.
Sheet Pan Beef Tacos
Ingredients
- 3–4 tbsp olive oil
- 1 lb ground beef
- ½ small onion finely chopped
- 4 oz can diced green chiles
- 1 oz packet taco seasoning
- 20 corn tortillas
- 16 oz can refried beans
- 8 oz sharp cheddar cheese shredded
- Optional toppings: cilantro sour cream, salsa, avocado, tomatoes, and more
Instructions
- Preheat the oven to 425°F. Line 2 large baking sheets with parchment paper and grease each with about 1 tbsp of olive oil.Finely dice the onion.
- In a medium bowl, combine the ground beef, onion, green chiles, and taco seasoning. You can use your hands or food-safe gloves to mix everything together.
- Working with 2–3 tortillas at a time, wrap them in several damp paper towels. Microwave for about 30 seconds, until they are warm and steamy. This helps make the tortillas more flexible so they are less likely to crack.Add a spoonful of the meat mixture to one side of each tortilla and a smaller spoonful of refried beans to the other side. Sprinkle with shredded cheese.
- Gently fold each tortilla in half and arrange them on the prepared baking sheets. Brush the tops and sides with olive oil.
- Bake for 12–15 minutes, flipping halfway through if you prefer.Serve warm with your favorite taco toppings.
