Equipment Needed
- Large rimmed sheet pan (18×13 inch / half-sheet size)
- Large skillet (for browning beef, if not using the one-pan method)
- Box grater (if shredding your own cheese)
- Cutting board & knife
- Spatula or wooden spoon
- Aluminum foil or parchment paper (for easier cleanup, though I often go without for maximum browning)
- Measuring cups and spoons
Step-by-Step Instructions
First, I preheat my oven to a hot 400°F (200°C). While it warms up, I dice my onions—and yes, I always tear up, it’s part of the process! I scatter them evenly across my unlined, bare sheet pan. Why no foil? I found the direct contact helps the onions and later the tortillas get those delicious caramelized, slightly crispy bits. I pop just the onions in the oven for about 10 minutes while it finishes preheating. This jump-starts their cooking and fills the kitchen with the most amazing sweet, savory aroma. It’s a little trick I learned after my first batch, where the onions weren’t quite soft enough.
While the onions start their journey, I brown the ground beef in a large skillet over medium-high heat. I break it up well with my spatula and cook until no pink remains. Then, I drain the excess fat—this is crucial to prevent soggy tacos later. I stir in the entire packet of taco seasoning and the black pepper, letting that spice blend toast and bloom into the meat for a minute. The smell at this point is absolutely intoxicating. I take the sheet pan with the par-cooked onions out of the oven (careful, it’s hot!) and spread the seasoned beef right over the top of them, creating one glorious, even layer.
This next part is my favorite. I take my flour tortillas and tuck them into the beef mixture, overlapping them slightly around the pan. I press them down gently so their bottoms make contact with the hot pan and their edges curl up the sides, forming little “nests.” Then, the grand finale: I sprinkle every single inch with all four cups of that glorious shredded Colby Jack cheese, making sure to get it into the nooks and crannies and over the tortilla edges. This is what creates the iconic crispy cheese skirt. I slide the loaded pan back into the oven for 12-15 glorious minutes. You’ll know it’s done when the cheese is fully melted, bubbly, and turning golden in spots, and the exposed tortilla edges are lightly browned.
The hardest part? The waiting. I take the pan out and let it rest on the stove for a full 5 minutes. I made the mistake of diving in too soon once, and the cheese just slid right off. This brief rest lets everything set perfectly. Then, using a pizza cutter or sharp knife, I slice it into 16 squares—each one a perfect taco cup. I serve them right from the pan, letting everyone top their own with cool, crunchy lettuce, juicy tomatoes, a dollop of sour cream, or whatever their heart desires. The contrast of the hot, cheesy, savory base with the cold, fresh toppings is simply unbeatable.(See the next page below to continue…)