Easy Sheet Pan Tacos: A Simple, Delicious Weeknight Dinner

Craving tacos but don’t want to spend all night in the kitchen? Try this easy Sheet Pan Tacos Recipe that’s perfect for busy weeknights or casual get-togethers.

With minimal prep and a mess-free cooking method, you can whip up a batch of these crispy, cheesy tacos in just 30 minutes. Using a sheet pan, you can cook everything at once.

From seasoned meat to your favorite taco toppings, for a simple yet flavorful meal. Whether you’re feeding a crowd or just looking for a quick dinner, these sheet pan tacos are sure to become a new family favorite!

Recipe Information

• Serves: 4-6 people
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Difficulty: Easy
• Course: Main Dish
• Cuisine: Mexican-American

Why You’ll Love This Recipe

Sheet pan tacos are the perfect solution for busy weeknights when you want something delicious but don’t have hours to spend in the kitchen. The combination of seasoned meat, roasted vegetables, and warm tortillas creates a complete meal that satisfies everyone at the table.

The beauty of this recipe lies in its simplicity and versatility. You can easily customize it based on your family’s preferences or whatever vegetables you have in your refrigerator. Plus, with everything cooking on one pan, cleanup is a breeze.

Equipment Needed

• 1 large sheet pan (18×13 inches recommended)
• Parchment paper or aluminum foil
• Large mixing bowl
• Wooden spoon or spatula
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Small bowl for mixing seasoning (if making homemade)

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Ingredients

For the Meat and Vegetables:

• 1 lb ground beef (80/20 lean)
• 1 large bell pepper, sliced
• 1 medium onion, sliced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 packet taco seasoning (or homemade blend)
• 1/4 cup water

For the Tacos:

• 8-10 small flour or corn tortillas
• 1 cup shredded Mexican cheese blend
• 1/2 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Optional Toppings:

• Sour cream
• Avocado slices
• Salsa
• Hot sauce
• Diced tomatoes
• Shredded lettuce

Instructions

Step 1: Prepare Your Workspace

Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease with cooking spray.

Step 2: Season the Beef

In a large bowl, combine the ground beef with taco seasoning and water. Mix thoroughly until the seasoning is evenly distributed throughout the meat.

Step 3: Prepare the Vegetables

Slice the bell pepper and onion into strips. Dice the zucchini into small cubes and halve the cherry tomatoes. Toss all vegetables with 1 tablespoon of olive oil and a pinch of salt and pepper.

Step 4: Arrange on Sheet Pan

Spread the seasoned ground beef evenly on one half of the prepared sheet pan, breaking it up into smaller chunks. Arrange the seasoned vegetables on the other half of the pan, keeping them in a single layer for even cooking.

Step 5: First Bake

Place the sheet pan in the preheated oven and bake for 15 minutes. Remove and stir both the meat and vegetables to ensure even cooking.

Step 6: Add Tortillas and Cheese

Arrange the tortillas around the edges of the pan or on top of the vegetables. Sprinkle the shredded cheese over the meat mixture. Return to the oven for an additional 8-10 minutes until the meat is fully cooked, vegetables are tender, and tortillas are warmed through.

Step 7: Finish and Serve

Remove from oven and immediately sprinkle with fresh cilantro. Serve with lime wedges and your favorite taco toppings.

Pro Tips for Perfect Sheet Pan Tacos

1. Don’t Overcrowd: Use a large enough sheet pan to avoid overcrowding, which can lead to steaming instead of roasting.
2. Even Sizing: Cut vegetables into similar-sized pieces for even cooking.
3. Meat Temperature: Ensure ground beef reaches an internal temperature of 160°F (71°C).
4. Crispy Tortillas: For extra crispy tortillas, brush them lightly with oil before adding to the pan.
5. Make It Your Own: Feel free to substitute vegetables based on what you have on hand – mushrooms, corn, or jalapeños work great!

Nutrition Information (Per Serving, based on 6 servings)

Nutritional values are approximate and may vary based on specific ingredients used.

Storage and Meal Prep

Refrigeration: Store leftover sheet pan taco filling in the refrigerator for up to 3 days in an airtight container.

Freezing: The cooked meat and vegetable mixture can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat in the microwave or in a skillet over medium heat until warmed through.

Meal Prep Tip: Cook a double batch and use the extra filling for taco salads, burrito bowls, or quesadillas throughout the week.

Variations and Substitutions

Protein Options:

• Ground turkey or chicken
• Plant-based ground meat
• Black beans or pinto beans for vegetarian option
• Shredded chicken or pork

Vegetable Swaps:

• Sweet potatoes (add extra cooking time)
• Brussels sprouts
• Cauliflower
• Poblano peppers

Dietary Modifications:

• Keto-Friendly: Skip tortillas and serve over lettuce cups
• Gluten-Free: Use corn tortillas or lettuce wraps
• Dairy-Free: Omit cheese or use dairy-free alternative

Frequently Asked Questions

Final Thoughts

Whether you’re feeding a hungry family or meal prepping for the week, these sheet pan tacos deliver on flavor, nutrition, and convenience. Give this recipe a try, and it’s sure to become a regular rotation in your dinner lineup.