Easy 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.

Heat a pan over the stove and drizzle with oil.

Chop half of a large red onion and mince it.

Chop a little bit of cilantro, using both stems and leaves.

Add chopped onion and cilantro stems to the heated pan.

Add 1 lb ground chicken to the pan and break it apart.

Add taco seasonings: salt, black pepper, garlic powder, oregano, onion powder, cumin, and smoky hot chili powder, mixing well.

Cook the mixture for about 5-7 minutes until the onions are translucent and the chicken is cooked through, stirring occasionally.

Drizzle olive oil over the bottom of a baking pan and spread it around.

Lay down 6 corn tortillas in the pan, folding them over as needed.

Add the cooked taco meat over the tortillas, covering about half of each taco.

Sprinkle shredded cheddar cheese over the meat on each taco.

Fold the tortillas over and press down to hold the fillings in place.

Cook in the oven at 400°F for about 15 minutes until crispy.

While the tacos are cooking, prepare a creamy sauce by blending Greek yogurt, chopped cilantro, jalapeno, lime juice, and ranch seasoning until smooth.

Once the tacos are done, add toppings like cilantro and red onion along with the creamy sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens