SHEET PAN TACOS
These Sheet Pan Tacos are easy, crispy, and perfect for feeding a crowd! Made in one pan for less mess, they’re loaded with flavourful filling and cheese, then baked to perfection for a crunchy, golden finish.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef or shredded rotisserie chicken
- 1 packet taco seasoning
- ½ cup water
- 1 cup canned black beans rinsed and drained
- 1 cup corn fresh, canned, or frozen
- 8 small flour or corn tortillas
- 1½ cups shredded cheddar or Mexican blend cheese
- Optional toppings: diced tomatoes lettuce, sour cream, salsa, avocado
Instructions
Cook the Filling:
- Preheat oven to 425°F (220°C). In a skillet, heat olive oil. Add ground beef or chicken, taco seasoning, and water. Cook until meat is browned and mixture thickens. Stir in beans and corn.
Assemble the Tacos:
- Lightly grease a sheet pan. Place tortillas on the pan, half off the edge so you can fold them. Spoon filling on one side of each tortilla, sprinkle with cheese, and fold over.
Bake:
- Spray tops lightly with oil. Bake for 10–12 minutes, then flip and bake 5–7 minutes more until golden and crispy.
Serve:
- Top with your favourite taco toppings and enjoy warm.
Notes
Meatless Version: Use plant-based meat or double beans and corn.
Extra Crispy: Use a wire rack on your sheet pan for even crisping.
Make Ahead: Assemble tacos up to 1 day ahead, then bake when ready to serve.
Freezer Friendly: Freeze baked tacos in a single layer, then reheat in the oven for a quick meal.
Customise: Add sautéed peppers, onions, or jalapeños to the filling for extra flavour.
Extra Crispy: Use a wire rack on your sheet pan for even crisping.
Make Ahead: Assemble tacos up to 1 day ahead, then bake when ready to serve.
Freezer Friendly: Freeze baked tacos in a single layer, then reheat in the oven for a quick meal.
Customise: Add sautéed peppers, onions, or jalapeños to the filling for extra flavour.