Whether it’s Super Bowl Sunday or a gathering of starving teens, this sheet pan taco bake is our go-to for feeding a crowd. Taco meat, onions, tomatoes, cilantro, and Cheddar and Monterey Jack cheeses are tucked between tortillas and baked until golden. Supremely satisfying.–Angie Zoobkoff
Sheet Pan Taco Bake
Ingredients
- 3 tablespoons olive oil
- 3 medium (about 1 1/2 lbs) white onions, finely chopped
- Kosher salt and freshly ground black pepper
- 3 pounds 90% lean ground beef
- 1/4 cup finely chopped fresh cilantro
- 3 medium tomatoes, finely chopped
- Three (1-ounce) packets taco seasoning or your fave homemade taco seasoning
- 1/4 cup fresh lime juice
- Nonstick cooking spray
- 8 burrito-size flour tortillas, warmed
- 3 cups shredded Cheddar cheese
- 3 cups shredded Monterey Jack cheese
- Five (5-inch) tostadas or corn tortillas*
- Sour cream and salsa, for serving
Instructions
- Preheat the oven to 375°F (191°C). Generously spray a large (13 by 18-inch | 33-by 46-cm) rimmed baking sheet with cooking spray. Have a second baking sheet at the ready.
- In a large Dutch oven over medium-high heat, warm the oil. Add the onions, season with salt and pepper, and cook, stirring occasionally, until softened and browned, 10 to 15 minutes.
- Add the ground beef and cook, stirring to break it up as it cooks, until no longer pink, 8 to 10 minutes.
- Stir in the cilantro, tomatoes, taco seasoning, and lime juice. Remove the skillet from the heat and let cool.
- Turn the baking sheet so its long sides run horizontal to the edge of your counter. Place 1 flour tortilla in the center on the left-hand side of the baking sheet so it’s half on the sheet and half on the counter. Working clockwise, place 2 more tortillas along the top side of the baking sheet so they overlap evenly to cover the whole top edge. Place 1 tortilla in the center of the right-hand side of the baking sheet, then place 2 more tortillas along the bottom edge of the baking sheet so they meet with the first tortilla. Place 1 tortilla in the center of the baking sheet to cover the gap. The baking sheet should be entirely covered at this point.
- Sprinkle half of each cheese evenly over the portions of the tortillas that are covering just the bottom of the baking sheet.
- Using a slotted spoon, scoop the beef mixture onto the cheese and spread it into an even layer. Arrange the tostadas evenly over the beef, with one in each of the four corners and one placed in the center. Sprinkle the remaining cheeses evenly over the tostadas.
- Starting with the first flour tortilla on your left-hand side, fold the overhanging tortilla edges back over the filling so they cover the filling. Place the remaining tortilla over the cheese in the center of the baking sheet. Spray the tortillas with cooking spray.
- Place another baking sheet on top of the taco bake, then place an ovenproof weight, like a large cast-iron skillet, on top of the baking sheet.
- Bake for 30 minutes, then remove the weight and top baking sheet and bake until the tortillas are golden and crisp on top, 10 to 15 minutes more. Remove the baking sheet from the oven and set it on a wire rack. Let rest for 5 minutes.
- Using oven mitts or kitchen towels to protect your hands, place a cutting board upside down over the taco bake, then, holding the cutting board and baking sheet together, flip them so the taco bake falls out of the baking sheet onto the cutting board.
- Remove the baking sheet and cut the crunch wrap into squares. Serve with sour cream and salsa on the side.
Notes
*How to turn your corn tortillas into tostadas
If ready-made tostadas aren’t available at your grocery store or local Latin American market, you can easily make tostadas from corn tortillas. Place your corn tortillas in a single layer on a rimmed baking sheet and brush lightly on both sides with a mild vegetable oil. Bake in a 400°F (200°C) oven for 5 minutes, flip the tortillas, and continue to bake until golden and crisp, 5 to 10 minutes more.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
My testing of this recipe was very eventful. Let’s just say that the Nashville Fire Department paid me a visit. LOL. Given the end product, though, it was worth the hassle, although there were some kinks I need to work out for next time. This recipe also was the impetus for me finally running a self-clean on our oven.
I loved this sheet pan taco bake recipe for how quick and delicious it was. I love tacos of any kind but sometimes I welcome simplicity or novelty and this recipe has both. I found it very easy to put together and I also like the fact that you can make it with any other fillings you might want. I’d definitely add a layer of refried beans next time.
This taco bake recipe was a crowd-pleaser. It served a happy group of football fans during the all-important bowl games! Bonus as the kids thought it was a good hack for Taco Bell’s Crunchwrap. Note to eaters: do not skip the sour cream and salsa on the side. Truly delish.
This was a perfect laid-back Sunday night dinner. The prep is easy, it’s quick to assemble, and it tastes good. The wrapping of the tortillas around the cheese and meat mixture then baking provides a nice texture and taste, different from the traditional taco.
What a fun way to jazz up taco night! My kids and I had a lot of fun fitting together the tortillas to fully enclose the crunch wrap. The wrap is a cross between a grilled quesadilla and a taco. Next time I think I will use my own spice mix for the ground beef as I think it would be tastier than using packets of taco seasoning. It serves between 10 and 12 so make sure you have a hungry crew!
I wonder if the Fire Department showed up to Johnisha’s because they were hungry! Tonight is my second time to make this…yum!
Well thank goodness for no fire, and the sheet pan taco dinner that could have fed the entire fire department crew if need be! We’re so glad to know you liked it the taco bake, too. Thank you for writing, Scott!