These sheet pan tacos are crispy, cheesy, and ready in under 30 minutes, making them the perfect easy dinner to feed the whole family. Seasoned ground beef and a sneaky layer of refried beans get tucked into tortillas, piled with cheddar, and baked until golden and crunchy. These baked tacos come together on one pan with almost no cleanup, and you can load them up with all your favorite toppings.
Why You’ll Love These Sheet Pan Tacos
If taco night is on heavy rotation at your house, these sheet pan tacos are about to become a new favorite. Instead of frying tacos one at a time, you assemble them all on a single baking sheet and let the oven do the work. The result is a batch of crispy, cheesy baked tacos with almost no hands-on time and barely any cleanup.
Fast and easy. These sheet pan tacos are ready in under 30 minutes from start to finish.
Feeds a crowd. You can bake 10 to 12 tacos at once, so these baked tacos are perfect for the whole family.
Crispy and cheesy. Baking and a quick broil give you that irresistible golden, crunchy shell.
Sneaky fiber. A layer of refried beans adds fiber and makes these sheet pan tacos extra filling.
Ingredients for Sheet Pan Tacos
These baked tacos come together with a short list of simple ingredients. Here is what you need and why each one matters.
Extra lean ground beef. The protein-packed base of these sheet pan tacos. Ground turkey or chicken works too.
Taco seasoning. One packet seasons the whole batch. I keep a good taco seasoning on hand, or use your own blend.
Tomato paste. Adds rich, savory depth to the taco beef.
Bone broth. A splash of bone broth loosens the beef into a saucy, flavorful filling.
Refried beans. The secret to extra fiber and a creamy layer that helps hold these baked tacos together. You can skip them, but I love sneaking them in.
Shredded cheddar cheese. Melty, gooey, and essential. I use a sharp cheddar cheese.
Small tortillas. Flour or corn both work for these sheet pan tacos. These tortillas are my go-to.
How to Make Sheet Pan Tacos
These sheet pan tacos could not be easier. Here is the quick overview, with full measurements in the recipe card above.
Preheat and prep. Preheat the oven to 400F and line a large baking sheet.
Cook the beef. In a skillet over medium heat, cook the ground beef, breaking it up, until no longer pink.
Season and simmer. Add the taco seasoning, tomato paste, and bone broth. Stir well, lower the heat, and simmer for 8 minutes.
Assemble. Lay the tortillas on the baking sheet and spread refried beans, taco beef, and cheddar over one half of each.
Fold and press. Fold each tortilla over and press down firmly. If they want to pop open, set a wire rack on top to keep these baked tacos closed.
Bake and broil. Bake for 10 minutes, then broil for 1 to 2 minutes until crispy and golden.
Serve. Let the sheet pan tacos cool slightly, then serve with your favorite toppings.
First, brown the beef, then stir in the taco seasoning, tomato paste, and broth to simmer:
Lay the tortillas out on your lined pan and spread a layer of refried beans over one half of each:
Add the taco beef, then pile on plenty of shredded cheddar:
Fold each tortilla over, press firmly, and they are ready to bake until crispy and golden:
Tips for the Best Baked Tacos
Keep them closed. A wire rack set on top of the tacos while they bake keeps them folded and gives you that perfect crispy shape.
Watch the broiler. Broiling happens fast, so stay close during the last 1 to 2 minutes so the tops of your sheet pan tacos do not burn.
Warm the tortillas. If your tortillas are stiff, warm them for a few seconds first so they fold without cracking.
Do not overfill. A thin layer of beans, beef, and cheese on one half makes these baked tacos much easier to fold and press.
Topping Ideas
Toppings are the best part of taco night. Set out a few bowls and let everyone build their own. My favorites for these sheet pan tacos are salsa, a dollop of Greek yogurt in place of sour cream, shredded lettuce, and sliced jalapenos. Guacamole, diced tomato, fresh cilantro, hot sauce, and a squeeze of lime are all delicious too.
Storage and Leftovers
These baked tacos are best fresh and crispy, but leftovers still make a great lunch. Store any extra tacos in an airtight container in the fridge for up to 3 days and reheat in the oven or air fryer to bring back the crunch. The leftover taco beef is a star on its own, too. Spoon it over greens the next day for an easy taco salad, pile it into bowls, or use it up in quesadillas.
More Easy Taco Recipes
If these sheet pan tacos are a hit, you will love my beef and bean air fryer tacos for another crispy, hands-off option, or these classic crunchy beef tacos for taco night. Either way, there is always room for more tacos.
Frequently Asked Questions
Can I make sheet pan tacos with corn tortillas? Yes. Corn tortillas work and add great flavor, but they are more delicate, so warm them first so they fold without cracking.
Can I skip the refried beans? Absolutely. The beans add fiber and help hold the baked tacos together, but you can leave them out or swap in black beans.
How do I keep the tacos from popping open? Press them firmly after folding, and set a wire rack on top while they bake to hold these sheet pan tacos closed.
Can I use ground turkey or chicken? Yes, lean ground turkey or chicken both work beautifully in place of the beef.
How To Make Sheet Pan Bean and Beef Tacos
The Ingredients
Here is everything you need for these crispy sheet pan tacos, with my go-to products linked and an easy swap for each.
1 lb extra lean ground beef. Lean ground turkey or chicken works too.
1 packet taco seasoning. Or about 2 tablespoons of your own homemade blend.
2 tbsp tomato paste. A little salsa or tomato sauce can be swapped in.
1/3 cup bone broth. Regular chicken or beef broth works too.
1 can refried beans. Black beans, mashed, are a nice swap. You can also leave them out.
1.5 cups shredded cheddar cheese. Monterey Jack or a Mexican blend also melt beautifully.
10 to 12 small tortillas. Flour or corn both work.
For serving: salsa, Greek yogurt, shredded lettuce, and sliced jalapenos.
What You Need
The Steps
Preheat the oven to 400F and line a large baking sheet.
In a skillet over medium heat, cook the ground beef, breaking it up, until no longer pink.
Add the taco seasoning, tomato paste, and bone broth. Stir well, lower the heat, and simmer for 8 minutes.
Lay the tortillas out on the lined baking sheet. Spread refried beans, taco beef, and shredded cheddar over one half of each tortilla.
Fold each tortilla over and press down firmly. If they want to pop open, set a wire rack on top to hold them closed.
Bake for 10 minutes, then broil for 1 to 2 minutes until crispy and golden.
Let cool slightly, then serve with salsa, Greek yogurt, lettuce, jalapenos, or your favorite toppings.
Recipe Tips
You can skip the refried beans, but they are an easy way to sneak in extra fiber.
Watch closely during the broil step so the tops do not burn. L
eftover taco beef is perfect for taco salads the next day.
Use any small flour or corn tortillas; corn will be a little more delicate to fold.
If your tacos won't stay closed, consider placing a wire rack on top for the baking.
You can skip the tomato paste if you don't have any, I just adds a bit more flavour
There is just something about a baked taco that hits every time. These sheet pan tacos are crispy, cheesy, and so good, with seasoned ground beef and a sneaky layer of refried beans tucked into tortillas and baked until golden. Best of all, these sheet pan tacos are ready in under 30 minutes and made entirely on one pan, so they are perfect for feeding the whole family on a busy weeknight.
Scroll down for the full recipe card, then keep reading for my tips, topping ideas, and make-ahead notes.
Recipe creator, toddler mama & wellness enthusiast. Happy&Full is a blog all about quick and easy recipes for every day living! Eating well (and feeling well) doesn’t have to be complicated or expensive.
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