EASY Sheet Pan Tacos (gluten-free)
This easy sheet pan taco recipe delivers juicy, flavorful meat with fresh veggies and melted cheese on gluten-free tortillas—perfect for a quick weeknight dinner.
Equipment
- 1 sheet pan
- 1 big skillet
Ingredients
Ingredients
- 1 pound ground meat turkey, chicken, or beef
- 1 bell pepper any color, diced
- 1 small white onion or sweet onion, diced
- 2 cloves garlic minced
- 1 cup chunky mild salsa or hot salsa for spicier
- 1 cup shredded cheese cheddar, manchego, or Mexican blend
- 12 tortillas gluten-free tortillas almond flour works well
- 1 sheet pan sheet pan
- 1 skillet big skillet
- jalapeños or hot sauce optional for spice
- pre-cooked shredded chicken optional substitute for ground meat
- pre-chopped veggies optional for convenience
- foil for warming tortillas
- airtight container for storing leftovers
Instructions
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 Celsius).
- In your skillet, cook the ground meat over medium heat, breaking it up with a spoon until crumbly and browned.
- Toss in the diced bell pepper, onion, and minced garlic. Cook until tender, about 5 to 7 minutes.1 bell pepper, 1 small white onion, 2 cloves garlic
- Stir in the chunky salsa and cook for another couple of minutes to combine flavors.1 cup chunky mild salsa
- Spread the meat and veggie mixture evenly across the sheet pan.
- Sprinkle shredded cheese evenly over the top of the mixture.1 cup shredded cheese
- Bake for 10 to 15 minutes until the cheese is bubbly and golden.
- While baking, warm gluten-free tortillas according to package instructions.12 tortillas gluten-free tortillas
- Scoop the meat mixture onto the warm tortillas and enjoy your sheet pan tacos.
Notes
Leftover meat mixture keeps 3-4 days in fridge. Reheat with cheese in oven or toaster oven for gooey texture. Freeze meat without cheese for longer storage.
Warm tortillas wrapped in foil before serving again.