The first time I made these Sheet Pan Tacos, my kitchen transformed. The sizzle of seasoned beef hitting the hot sheet pan, the smell of onions caramelizing in the oven’s heat, and that incredible moment when the cheese melts into golden, crispy-edged pools… it was pure magic. I was desperate for a taco night that didn’t leave me with a mountain of pans to wash, and this recipe was my salvation. Now, it’s the meal I make when the week feels long, the kids are hangry, and I need a guaranteed win that makes the whole house smell like a fiesta. It’s happiness, baked on a single pan.
Ingredients
- 2 cups diced yellow onion
- 3 lbs ground beef (I use 80/20 for best flavor)
- 2 oz packet taco seasoning (or 4-5 Tbsp of your favorite homemade blend)
- 1 tsp freshly cracked black pepper
- 4 cups shredded Colby Jack cheese
- 16 soft taco-size flour tortillas (8-inch)
- Optional for serving: shredded lettuce, diced tomatoes, sour cream, salsa, guacamole, cilantro, jalapeños
Now, let’s talk ingredients. The yellow onion is non-negotiable for me—it sweetens as it roasts and is the flavor backbone. I’ve tried this with leaner beef, but the 80/20 blend gives you the necessary fat to keep things juicy and help crisp the tortillas. That taco seasoning packet? A total weeknight shortcut I embrace, but if you have a homemade blend you love, use it! For the cheese, pre-shredded works in a pinch, but I promise you, shredding a block of Colby Jack yourself makes a huge difference in meltiness and texture. Don’t skip that extra effort; it creates those gorgeous, stretchy cheese pulls we all dream about.(See the next page below to continue…)