Sheet Pan Tacos

ground beef

🥗Healthier: ground turkey

💰Cheaper: canned lentils

Ground turkey reduces fat while lentils are budget-friendly.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is dairy-free and adds a cheesy flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream alternative

Greek yogurt is lower in fat and high in protein.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: bell peppers

Banana peppers offer mild heat, while bell peppers are more affordable.

Preheat oven to 350°F.

Brush 2 tablespoons of canola oil onto the inside bottom and sides of a 13×18-inch rimmed baking sheet tray. Set aside a second rimmed sheet tray for baking.

In a large skillet, heat 1 tablespoon canola oil on medium-high heat. Add chopped yellow onions and sauté for 2 to 3 minutes until translucent and soft. Transfer to a plate and set aside.

Add half of the ground beef, one taco seasoning packet, 1 teaspoon salt, and ½ teaspoon black pepper to the skillet. Cook for 4 to 5 minutes until no longer pink. Transfer to a large bowl.

Repeat with the second half of the ground beef and remaining seasoning, salt, and pepper. Combine with the first batch in the bowl along with the cooked onions.

Lay out 10 flour tortillas in the prepared baking sheet, ensuring they overhang by 2 to 3 inches with no gaps.

Spoon the ground beef mixture evenly over the tortillas, allowing fat to drip off.

Sprinkle shredded Colby jack cheese over the beef layer.

Spoon pico de gallo over the cheese, draining excess juices.

Place the remaining 6 tortillas on top, overlapping in the center, and fold overhanging tortillas over the top.

Brush remaining canola oil over the top tortillas.

Place the second baking tray on top to weigh it down, and bake for 30 minutes.

Remove the top tray and heavy skillets, and bake for an additional 30 minutes until golden and crisp.

Allow to rest for 5 to 10 minutes before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens