These 30 minute sheet pan beef tacos are perfect for weeknight and are kid-friendly. Seasoned ground beef mixed with Velveeta cheese and veggies in a crispy taco shell that baked on a sheet pan until crispy, what’s not to love?

Recipe Highlights

How they taste: Sheet pan beef tacos are seasoned with taco seasoning and filled into a corn tortilla that’s baked until crispy on a sheet pan. The base recipe has cheese and Rotel tomatoes and green chilies mixed inside the shell. This leaves room for many variations that I will list below.
Skill level: A very beginner friendly recipe. As mentioned, they can be ready in 30 minutes or less. Use precaution because you will be working with a hot oven and pan. Other than that, anyone can make these sheet pan beef tacos.
Process: You’ll make the filling on the stove top while the oven is heating. Then, you’ll pop the tortillas in the oven to heat up before adding in the filling and folding them into the taco shape. Lastly, let the oven do it’s work before serving your family!

Ingredient tips

Beef: The ground beef is the base filling and is seasoned with a packet taco seasoning for ease. You can make a homemade taco seasoning as well for more control of the ingredients. Shredded beef is also a great option to use in the tacos as well. Ground turkey or chicken are also good lower fat options.
Tortillas: Make sure you’re using corn tortillas only. They can be white or yellow corn, that part is a matter of personal preference and isn’t important to the recipe. But, flour tortillas are not recommended because they burn super fast. Corn tortillas handle heat much better and come out crispy in the oven.
Cheese: Velveeta cheese is used to add some creaminess to the sheet pan beef tacos in place of something more traditional. However, pre-shredded Mexican cheese is completely fine here. If you wanted to grate your own cheese, a mix of mild cheddar and Monterey Jack is perfect. For a great Mexican cheese you can also use cotija, queso fresco, mozzarella or Oaxaca.
Filling: The base recipe here uses Rotel tomatoes and green chilies. Additional ingredients can be pico de gallo, black beans, salsas and corn for some examples. A classic finishing of onion and cilantro is an option as well.

Dipping the sheet pan tacos

The most classic dip that you can use will always be guacamole. However, here are some examples to change things up from cheesy dips to fresh dips:

Chef’s tips

I’ve gotten the crispiest tacos by flipping them and using only minimum oil in the recipe. Too much oil and the tacos can’t crisp up due to the excess fat and not enough heat. Too little and they’ll burn quickly. Flipping the tacos mid-cook help both sides crisp up nicely. Note, some of the filling can fall out while flipping but for the texture I feel it’s worth. You can also make sheet pan chicken tacos without flipping them as well.
Save the fresher fillings for after the cook. Tacos work so well because of the combination of fresh versus cooked ingredients. Things like the guac, and pico are best served after cooking.

How To Make Sheet Pan Beef Tacos

Start by making the ground beef filling on the stove top. Add in the tomatoes and green chilies as well while simmering the ground beef and taco seasoning.
Spray the sheet pan with cooking oil then place the tortillas down. Bake them for a few minutes to soften the tortillas.
Remove from the oven then add a little filling to each tortilla then fold it over. Place back in the oven.
After 10 minutes, remove the sheet pan beef tacos and carefully flip them. Place back in oven and bake until the tortillas are crispy.
Remove from the oven and allow them to cool down before serving.

Storing & reheating

These sheet pan beef tacos can be frozen or stored in the fridge. In the refrigerator, cover them in a container up to 3 days.

You can reheat the in the air fryer from frozen or the fridge. Also the oven is an option on the same temp until they are reheated through.

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