These crispy Baked Tacos are the best way to serve up a crowd-pleasing, family meal without the frying pan mess! Perfect for busy weeknights, these sheet pan tacos let you prepare an entire batch at once to get that golden-brown crunch in every bite.
Holly’s Recipe Highlights: Baked Tacos
- Flavor: These tacos are packed with bold, savory flavor, melty cheese, and a touch of zesty tanginess, all tucked inside a crispy, golden shell.
- Skill Level: Beginner-friendly sheet pan tacos are quick and easy to make. Just brown the meat, fill and fold the tacos, then bake all at once.
- Technique: Two parchment-lined, preheated baking sheets are used to press the tacos flat as they bake for crisp and golden tacos made with minimal clean up.
- Serving: Serve baked tacos with corn salad or grilled corn guacamole. Or serve at your next party with a topping bar so everyone can add what they like!
Total Time: 38 Minutes Servings: 8 Cooking Method: Oven Baked
Simple Taco Ingredients
- Tortillas: I use the small 4-inch flour tortillas because they fold easily and crisp well. You can use corn tortillas, but warm them first to prevent cracking.
- Ground Beef: Lean beef is a great choice for a hearty filling. Drain the grease off before adding salsa and seasoning so the filling doesn’t become greasy.
- Salsa: Choose mild, medium, or hot salsa varieties that have a thick texture.
- Seasoning: A Taco seasoning packet is perfect for this recipe. Choose a low-sodium option, or make your own homemade taco seasoning.
- Cheese: A Mexican cheese blend adds that classic taco flavor, but shredded cheddar, mozzarella, Monterey Jack, Colby Jack, or pepper jack can be used.
- Oil: Use a pastry brush to spread the olive oil on the tortillas. This helps the tacos crisp up to a golden finish without drying out.
- Toppings: While optional, toppings are a great way to add crunch, creaminess, and color. Shredded lettuce, diced tomatoes, sour cream, guacamole, pico de gallo, cilantro, and jalapenos are excellent choices!
Favorite Variations
- Add a thin layer of refried beans to the beef for added protein. Or sub in ground turkey, ground chicken, plant-based crumbles, black or pinto beans.
- This recipe is a great way to use up the leftover crockpot taco meat or cheese you might have in the refrigerator.
How To Make Baked Tacos
- Brown the beef and drain. Simmer with taco ingredients.
- Brush tortillas with oil, fill with beef mixture and cheese, then fold closed.
- Place tacos on a hot parchment-lined baking sheet and press with a second hot sheet.
- Bake (as directed in recipe).
Taco Night Success Tips
- To prevent greasy tacos, be sure to drain the beef well and use low-fat cheese.
- To make sure the filling is saucy, not watery, avoid using a thin salsa. Or simmer the filling a bit longer to cook off the liquid.
- Resist the temptation to overfill the tacos with the beef mixture and cheese. Using a small amount will help them stay closed while baking.
- Add a bit of cheese between the meat and the tortilla to help ‘glue’ the taco together.
- Parchment paper is the best way to prevent tacos from sticking and makes cleanup super easy!
Storing Leftover Tacos
- Cooled leftovers can be stored in an airtight container or zippered bag, with parchment in between layers so they don’t stick together.
- Refrigerate baked tacos for up to 4 days or freeze for up to 2 months.
- Reheat leftovers in a 375˚F oven or air fryer for a crisp texture. In a hurry? Microwave in short intervals; just be aware that the tacos may be a bit soft.
- Leftover toppings can also be refrigerated, but should be done so separately from the tacos.
Easy Taco Night Favorites
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Baked Tacos
These oven baked tacos are so simple to make! Meat filled tacos are sandwiched and baked between two hot baking pans so they become crispy and cheesy, all without the frying pan mess.
Equipment
Ingredients
Instructions
- Preheat oven to 425°F and place two rimmed baking sheets, that are the same size, in the oven. Cut two pieces of parchment paper to fit the baking sheets.
- In a medium skillet, cook the ground beef over medium high heat for 5 to 7 minutes. Break it up with a spoon until no pink remains. Drain any excess grease.
- Stir in the salsa, taco seasoning, and ½ cup water. Simmer over medium heat for about 5 minutes, until the mixture thickens.
- Brush one side of each tortilla with olive oil. Flip the tortillas over so the oiled side is facing down.
- Add the beef mixture and shredded cheese to one half of each tortilla. Fold each tortilla in half to close.
- Carefully remove one hot baking sheet from the oven. Place one piece of parchment paper on the hot baking sheet, then arrange the tacos on top in a single layer.
- Place the second piece of parchment paper over the tacos. Set the second hot baking sheet on top and press down gently.
- Bake for 18 to 22 minutes, or until the tacos are crispy and golden brown.
- Remove from the oven and let cool slightly. Serve with your favorite taco toppings.
Notes
- Drain cooked beef well and use a thick textured salsa so the filling is not watery or greasy.
- Do not overload the taco with filling.
- Use parchment paper to line baking sheets, and to store between layers of leftover tacos.
- Refrigerate cooled tacos for up to 4 days or freeze for up to 2 months. Keep toppings separate.
- Reheat in oven or airfryer for best results.
Nutrition Information
Serving: 2tacos | Calories: 190kcal | Carbohydrates: 5g | Protein: 19g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 662mg | Potassium: 267mg | Fiber: 1g | Sugar: 2g | Vitamin A: 575IU | Vitamin C: 2mg | Calcium: 335mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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