Sheet Pan Beef Tacos with Avocado Lime Crema
Sheet pan beef tacos combine seasoned ground beef and cheese baked until crispy, then topped with creamy avocado lime crema for a simple, hands-off weeknight meal.
Sheet pan beef tacos combine seasoned ground beef and cheese baked until crispy, then topped with creamy avocado lime crema for a simple, hands-off weeknight meal.
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In a small bowl, combine chili powder, cumin, garlic powder, onion powder, dried oregano, paprika, and salt.
In a large skillet over medium-high heat, add the ground beef. Add the spice mixture and cook, breaking up the meat with a spoon, until browned.
Stir in the tomato paste until well combined.
Add the chopped onion and cilantro stems. Cook for about 5 minutes, until the onion has softened.
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Arrange the tortillas on the prepared baking sheet and brush both sides with olive oil.
Spoon the beef mixture onto one half of each tortilla, then top with shredded cheese.
Fold the other half of the tortilla over the filling and press down gently. Sprinkle a little more cheese on top of each taco.
Bake for about 15 minutes, or until the tortillas are golden brown and crispy.
Remove from the oven and top with avocado lime crema, fresh cilantro leaves, and serve with lime wedges.
Store cooled tacos in an airtight container for up to 3 days; reheat in a 350°F oven for 5–8 minutes. Avocado crema should be made fresh and used immediately.
sheet pan (9×13 or larger)
Avocado crema is best made fresh to prevent browning, but you can prepare it up to 2 hours ahead and store it in an airtight container with plastic wrap pressed directly on the surface.
Brush or spray tortillas lightly with oil before folding and baking. This helps them crisp without becoming brittle.
Yes. Corn tortillas will crisp faster (watch around 12–15 minutes). Warm them slightly first so they fold without cracking.
Bake until the tortilla edges are golden brown and crispy and the cheese is melted, usually 15–20 minutes at 400°F.
Yes. Keep the spice ratio the same (1 tbsp chili powder per 1 lb beef) and adjust tortilla and cheese quantities. Use multiple sheet pans if needed to avoid overcrowding.
