Description
A fast and flavorful sheet pan taco recipe perfect for busy weeknights or casual gatherings.
Ingredients
Scale
- 1 lb ground beef (or chicken, turkey, or plant-based protein)
- 1 packet taco seasoning (about 1 oz / 28 g)
- 1 bell pepper, diced (about 1 cup)
- 1 onion, diced (about 1 cup)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, canned, or frozen)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 10–12 small tortillas (flour or corn)
- Toppings (optional): salsa, guacamole, sour cream, chopped cilantro, diced tomatoes, jalapeños
Instructions
- Preheat the oven to 400°F (200°C).
- In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spatula. Drain excess fat if desired.
- Stir in the taco seasoning, diced bell pepper, diced onion, black beans, and corn; cook 4–6 minutes until vegetables are softened and flavors meld. Taste and adjust seasoning.
- On a sheet pan, arrange the tortillas in a single layer (slightly overlapping is fine if space is tight).
- Spoon the beef and vegetable mixture evenly over the tortillas.
- Sprinkle shredded cheese evenly on top.
- Bake in the oven for 10–12 minutes, or until the cheese is fully melted and bubbly (broil 1–2 minutes at the end for golden spots—watch closely).
- Let cool slightly for 2 minutes before serving to settle.
- Top with your favorite toppings—salsa, guacamole, sour cream, cilantro, tomatoes, and jalapeños—and enjoy!
Notes
Use a heavy skillet for browning meat evenly. Adjust seasoning to suit your taste and keep components warm for serve-yourself meal.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2–3 tacos
- Calories: 680
- Sugar: 5g
- Sodium: 900mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 10g
- Protein: 38g
- Cholesterol: 90mg