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Peyton Beckwith
It should come as no surprise that the main topic of conversation at Allrecipes is, well, recipes. It’s what we do! When someone on staff finds a recipe they really love, it’s all we can seem to talk about—and our current favorite, Easiest Sheet Pan Tacos, comes from our very own Senior Culinary Producer Nicole McLaughlin.
Why We Love It
So, what do we love about this shockingly simple dinner recipe? The better question: What’s not to love?
“On a night where I truly had NO groceries in the house, I made a vegetarian version with just beans and made sure to spread the cheese all the way to the edges to get a crispy frico cheese skirt on every single one,” says Senior Editor Courtney Kassel. “HEAVEN!”
The secret is roasting the oil-coated tacos at a high temperature, resulting in irresistible crispiness that has to be tried to be believed.
“It’s like a taco meets a quesadilla meets a taquito, all put together in one delicious bite,” according to Nicole.
Plus, since you don’t need to cook the ground beef mixture before spooning it onto the tortillas, cleanup is a breeze.
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How to Make Sheet Pan Tacos
Line a rimmed baking sheet with foil or parchment paper, then coat it with oil. Warm up a few tortillas (wrapped in a damp paper towel) until flexible. Place them on the baking sheet, then fill with a seasoned ground beef-onion-green chile mixture, cheese, and beans. Fold them over, brush the tops with oil, and bake at 425 degrees until browned, toasted, and crisp around the edges. Don’t forget to flip them halfway through! The prep only takes about 10 minutes, which leaves you with ample time to enjoy your evening.
Tips, Tricks, and Tweaks
I filled mine with cheese and shredded rotisserie chicken seasoned with ancho chile powder, cumin, cayenne pepper, and salt—but the possibilities are endless.
“I made them recently with black beans only (a Friday during Lent meal) and seriously they are SO good and so easy to make,” raves Editor Bailey Fink. “Maybe 5 minutes of hands-on work and then I very impatiently waited for them to cook in the oven. I've been trying to find another excuse to make them for weeks (with meat this time) because I haven't been able to stop thinking about the crispy exterior, tasty insides, and just how quick and easy they were.”
Editorial Director Devon O’Brien, who makes these tacos at least once a week, loves using Trader Joe’s Beef Birria.
“So many ways to mix it up and no matter which way you go," she says. "It’s so quick and easy."
Get the recipe: Easiest Sheet Pan Tacos
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