Crispy Cheesy Sheet Pan Tacos - A Perfect Family Meal
Crispy Cheesy Sheet Pan Tacos are an easy family-friendly dinner, featuring seasoned ground beef and vegetables baked to cheesy perfection in tortillas. This one-pan meal minimizes cleanup while delivering flavorful, crunchy tacos everyone will love.
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Servings: 6 tacos
Equipment
- large skillet For browning the beef and cooking the vegetables.
- Baking Sheet A large rimmed sheet pan for baking the assembled tacos.
- Parchment Paper To line the baking sheet for easy cleanup.
- Measuring cups and spoons For accurate ingredient measurement.
Ingredients
Filling
- 680 g ground beef
- 15 ml olive oil
- 1 medium yellow onion finely diced
- 1 small red bell pepper finely diced
- 1 small green bell pepper finely diced
- 3 cloves garlic minced
- 30 ml taco seasoning
- 2.5 g smoked paprika
- 2.5 g ground cumin
- 2.5 g black pepper
- 120 ml tomato sauce
- 60 ml water
- salt to taste
Assembling
- 12 medium flour tortillas approximately 6–20 cm
- 240 g shredded cheddar cheese
- 180 g shredded mozzarella or Monterey Jack cheese
- 45 ml melted butter or olive oil
- 30 ml chopped fresh cilantro
- cooking spray or parchment paper
Instructions
Preparation
- Set the oven to 220°C. Line a large rimmed baking sheet with parchment paper or lightly grease it.
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook for 6–8 minutes, breaking it into small crumbles, until fully browned. Drain excess grease.
- Stir in diced onion, red bell pepper, and green bell pepper. Cook for 4–5 minutes, until softened.
- Stir in minced garlic and cook for another 30–60 seconds, until fragrant.
- Add taco seasoning, smoked paprika, cumin, black pepper, and salt if needed. Stir well.
- Pour in tomato sauce and water. Simmer for 3–5 minutes, stirring occasionally, until the mixture thickens.
Assembling
- Arrange the flour tortillas on a clean work surface. Warm them briefly if needed.
- Sprinkle a little cheddar and mozzarella over one half of each tortilla.
- Spoon approximately 60 ml of seasoned beef mixture over the cheese. Add another small sprinkle of cheese.
- Fold each tortilla in half, creating a filled taco pocket. Press gently.
- Place the folded tacos in neat rows on the prepared baking sheet.
- Lightly brush the tops with melted butter or olive oil.
- Bake for 10–12 minutes, then flip each taco using a wide spatula.
- Bake for another 5–8 minutes until both sides are golden brown.
- Sprinkle a small amount of shredded cheese over the tacos during the final 2–3 minutes of baking.
- Remove from the oven and sprinkle with freshly chopped cilantro.
- Allow the tacos to rest for 2–3 minutes, then serve with sour cream, salsa, guacamole, or your favorite dipping sauce.