Crispy Sheet Pan Tacos

These Crispy Sheet Pan Tacos are quick, crowd-pleasing, and perfect for weeknight dinners or game-day parties. With bold flavors from the homemade taco seasoning and the satisfying crunch from oven baking, they deliver all the goodness of fried tacos with less fuss.

My kids enjoy these because they are crispy and simple. They tend to be a little picky so since I’m making these myself I can adjust the seasonings, omit things like onions and cilantro, and add in as much cheese as possible. I serve these with a side of guacamole, sour cream and hot sauce and if you want, a fresh garnish of tomatoes and chopped cilantro.

When it comes to corn or flour tortillas, it’s just a matter of preference. Both work, you’ll just get slightly different textures. Use corn tortillas for that classic crunch, or flour tortillas if you prefer a softer, sturdier shell.

Ingredients

1 lb ground beef

1 small onion, finely chopped (optional)

2 cloves garlic, minced

2 tbsp tomato paste (plus a 1/4 cup water or broth)

12 small flour or corn tortillas

2 cups shredded cheese (cheddar, Mexican blend, or Monterey Jack)

2 tbsp olive oil or olive oil spray (for exterior of tortilla)

Taco seasoning (or use a store bought packet)

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika (or regular paprika)

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon dried oregano

1/2 teaspoon salt (adjust to taste)

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional, for heat)

For serving

Sour cream

Guacamole

Fresh salsa or pico de gallo

Chopped cilantro (optional)

1. Preheat oven to 425°F (220°C). In a skillet, sauté onion and garlic if using, then add ground beef and cook until browned. Stir in taco seasoning, tomato paste and water (or broth). Simmer for 5 minutes.

2. Line a sheet pan with parchement paper. Warm tortillas in the microwave wrapped in a damp paper towel for 20–30 sec, or quickly heat in a skillet so they fold easily. Brush or spray both sides with oil, then add beef and cheese to one side of each tortilla, fold in half. Press down firmly to ensure they stay folded.

3. Arrange tacos on the sheet pan. Bake for 12–15 minutes, flipping once, until golden brown and crispy.

4. Serve hot with sour cream, guacamole, salsa, and chopped cilantro garnish.

Bake a whole tray and serve them hot