sheet pan tacos
Sheet Pan Tacos are a fun and easy way to enjoy a taco night with minimal cleanup. Everything cooks together on one pan, creating deliciously seasoned beef and veggies, while the taco shells get perfectly crispy. Perfect for gatherings or a quick weeknight meal!
Equipment
- 1 large baking sheet
- 1 mixing bowl
- 1 cooking spatula
- 1 measuring cups and spoons
- 1 oven mitts
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 1 medium bell pepper, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (about 1 oz)
- 1 can black beans, drained and rinsed (15 oz)
- 1 cup corn (frozen or canned)
- 12 small taco shells
- 1 cup shredded cheese (cheddar or Mexican blend)
- to taste fresh cilantro, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the ground beef, diced onion, diced bell pepper, minced garlic, and taco seasoning. Mix until evenly coated.
- Spread the mixture evenly on the large baking sheet.
- Bake in the preheated oven for 10 minutes.
- After 10 minutes, stir the meat and vegetable mixture. Add the black beans and corn, then return to the oven for an additional 5 minutes.
- Remove the sheet from the oven and create small spaces in the mixture for the taco shells. Place the taco shells on the baking sheet, filling each with the meat and veggie mixture.
- Sprinkle shredded cheese on top of the filled taco shells.
- Bake for another 5-7 minutes, until the cheese is melted and the taco shells are crispy.
- Remove from the oven and top with fresh cilantro and any optional toppings you like.
Notes
You can easily customize this recipe by adding your favorite veggies or swapping out the ground beef for turkey, chicken, or a plant-based meat alternative.
For a spicier kick, consider adding jalapeños or using a spicy taco seasoning.
Make sure to check on the taco shells as they can quickly over-bake and become too crunchy.