Sheet Pan Tacos Recipe

Ingredients

• 1.5 pounds ground beef or beef and mushroom mix
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1 can (15 oz) kidney or black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 lime, juiced
• 1/4 cup chopped fresh cilantro
• Tortillas, shredded cheese, salsa, avocado, and lime wedges for serving

Instructions

1. 1Prep the vegetables and heat the pan

   Spread the chopped onion and sliced bell peppers in a single layer on a large sheet pan, drizzle with one tablespoon olive oil, season with a pinch of salt and pepper, and preheat your oven to 425 degrees Fahrenheit so the veggies start roasting while the beef browns.

2. 2Brown the ground beef

   In a large skillet, heat the remaining tablespoon olive oil over medium heat, add the chopped onion and cook until translucent, about three minutes, then add the minced garlic and cook for another minute before adding the ground beef, breaking it up with a spoon, and cooking until browned and cooked through.

3. 3Season the beef

   Stir in the cumin, chili powder, smoked paprika, cayenne, salt, and black pepper, cook until fragrant, about 30 seconds, then pour the beef mixture over the roasting vegetables on the sheet pan.

4. 4Roast together

   Toss the beef with the bell peppers and onions, spread everything into an even layer, roast for 10 to 12 minutes until the vegetables are tender caramelized edges appear and the beef browns deepen.

5. 5Finish the mixture

   Remove the sheet pan from the oven, stir in the drained kidney or black beans and the thawed frozen corn, squeeze fresh lime juice over the top, and taste, adding more salt, pepper, or lime until it feels bright and perfectly seasoned.

6. 6Warm the tortillas

   While the sheet pan finishes roasting, warm the tortillas in a dry skillet over medium heat or in the microwave wrapped in a damp paper towel, just until soft and pliable.

7. 7Assemble the tacos

   Spoon the hot beef and vegetable mixture into tortillas, top with a sprinkle of shredded cheese, a few cilantro leaves, and a squeeze of lime, then pass around salsa, avocado slices, and extra lime wedges for customizing.

8. 8Serve right away

   Serve the tacos directly from the sheet pan at the table family style, inviting everyone to pile their tortillas high with the roasted filling and refreshing toppings.

9. 9Store leftovers properly

   Let the cooked mixture cool, then store it in an airtight container in the refrigerator for up to three days, and keep tortillas and toppings separate for fresher leftovers.

10. 10Reheat and refresh

    To reheat, warm the filling in a skillet over medium heat or microwave briefly, refresh the tortillas, and add fresh cilantro and lime to bring back that bright, just cooked flavor.