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Sheet Pan Tacos with Ground Beef, Cheese, and Homemade Pico de Gallo Recipe

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★★★★★

4.6 from 100 reviews

This Sheet Pan Tacos recipe is a delicious and easy way to prepare tacos for a crowd. Ground beef seasoned with taco spices is layered with sautéed onions, shredded cheese, and pico de gallo between layers of soft flour tortillas, all assembled on a baking sheet and baked to crispy, golden perfection. The dish can be garnished with sour cream and additional pico de gallo for extra flavor.

Ingredients

Scale

Main Ingredients

  • 5 tbsp canola oil, divided
  • 2 cups yellow onion, chopped
  • 3 pounds ground beef (80% lean, 20% fat blend)
  • 2 oz (2 x 1-oz packets) Original taco seasoning (e.g. Old El Paso)
  • 2 tsp salt
  • 1 tsp black pepper
  • 4 cups shredded Colby jack cheese (from 2 x 8-ounce blocks)
  • 16 (8-inch) soft taco flour tortillas
  • 1½ cups store-bought pico de gallo (or homemade, see below)

Optional Homemade Pico de Gallo

  • 3 cups tomatoes, diced
  • 1 cup white onion, diced
  • ⅓ cup fresh lime juice
  • 3 tbsp fresh jalapeño, finely diced
  • 3 tbsp fresh cilantro, chopped

Garnish

  • Sour cream
  • Pico de gallo

Instructions

  1. Preheat and prepare baking sheet: Preheat the oven to 350°F. Using a pastry brush, brush 2 tablespoons of canola oil onto the inside bottom and sides of a 13×18-inch rimmed baking sheet tray. Set aside along with a second rimmed sheet tray for baking.
  2. Sauté onions: Heat 1 tablespoon canola oil in a large skillet over medium-high heat. Add chopped yellow onions and sauté for 2-3 minutes until translucent and soft. Transfer onions to a plate and set aside.
  3. Cook ground beef in two batches: Using the same skillet on medium-high heat, add half the ground beef, one packet of taco seasoning, 1 tsp salt, and ½ tsp black pepper. Cook for 4-5 minutes, breaking up the meat until no pink remains and it’s well coated with seasoning. Transfer cooked beef to a large bowl. Repeat with remaining beef and seasoning, then combine all cooked beef in the same bowl.
  4. Mix onions with beef: Add the sautéed onions to the cooked ground beef and stir to combine evenly.
  5. Assemble bottom layer of tortillas: On the prepared baking sheet, lay out 10 flour tortillas so they overlap and extend 2-3 inches over all sides of the tray, with no gaps to form a solid base layer.
  6. Add ground beef layer: Using a large slotted spoon, evenly spoon the ground beef mixture over the tortillas, allowing excess fat to drain to avoid sogginess.
  7. Top with cheese: Sprinkle shredded Colby jack cheese evenly over the beef layer.
  8. Add pico de gallo: Using a slotted spoon, scoop 1½ cups of pico de gallo on top of the cheese, draining as much juice as possible before layering.
  9. Form top layer of tortillas: Place the remaining 6 flour tortillas overlapping in the center of the pan on top of the pico de gallo. Fold the overhanging edges of the bottom tortillas over the top layer, fully enclosing the filling.
  10. Brush with oil: Brush the remaining 2 tablespoons of canola oil evenly over the top tortillas to help them stick and promote browning.
  11. Press and bake: Place the second rimmed baking sheet on top of the assembled tacos. Add 1 or 2 heavy oven-safe skillets (e.g., cast iron) on top to weigh it down, sealing the tacos and ensuring they bake crisp. Bake at 350°F for 30 minutes, then carefully remove the skillets and top tray. Continue baking an additional 30 minutes until the top is golden and crispy. Optionally tent the edges with foil to prevent over-browning.
  12. Rest and serve: Allow the sheet pan tacos to rest for 5-10 minutes before slicing into individual servings. Garnish with sour cream and remaining pico de gallo. Keep warm up to 30 minutes at 200°F if needed.
  13. Optional homemade pico de gallo: Combine diced tomatoes, white onion, lime juice, jalapeño, and cilantro in a large bowl. Stir to combine, cover, and refrigerate to allow flavors to meld while preparing the tacos.

Notes

  • Storage: Store leftovers in an airtight container in the fridge up to 3 days.
  • Reheat: Reheat in the oven at 350°F for about 10 minutes or on stovetop; microwaving may make it soggy.
  • Slicing: Use a pizza cutter to slice individual portions easily.
  • Cheese substitutions: Colby jack is used here, but pepper jack or a sharp cheddar and Monterey jack blend works well.
  • Tortilla size: Standard 8-inch flour tortillas recommended; burrito-sized or larger will also work but need fewer tortillas. Avoid smaller tortillas to maintain structural integrity.
  • Pico de gallo: Store-bought is fine; homemade can be made ahead and stored refrigerated up to a week. It’s also great as a dip or salad topping.
  • Taco seasoning substitute: Use 6 tbsp of homemade taco spice blend (3 tbsp per half batch), adjust seasoning to taste.
  • Meat variations: Ground chuck (80/20) used here; lean beef, sirloin, or ground turkey can be substituted for a leaner dish.
  • Kid-friendly adjustments: If children are sensitive to jalapeño or cilantro, apply pico de gallo to only half the cheese layer and leave the other half plain before topping with tortillas.

Keywords: sheet pan tacos, baked tacos, easy taco recipe, ground beef tacos, taco bake, sheet pan dinner, Mexican dinner

Find it online: https://mjrecipe.com/sheet-pan-tacos-with-ground-beef-cheese-and-homemade-pico-de-gallo-recipe/