Description
These Sheet Pan Tacos are a quick and easy meal perfect for weeknight dinners. Ground beef is seasoned and mixed with cheese and Greek yogurt, then layered with refried beans on small flour tortillas. The tacos are baked until crispy on a sheet pan and topped with a creamy avocado lime cilantro crema, adding fresh flavor and richness.
Ingredients
For the Tacos
- 1 lb. ground beef
- 3 tablespoons homemade taco seasoning
- ½ cup shredded Mexican blend cheese
- ⅓ cup plain Greek yogurt
- ½ cup refried beans
- 12 small flour tortillas (street taco size)
For the Avocado Crema
- 1 large avocado (pitted)
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
- ⅛ teaspoon salt
Instructions
- Preheat and Prep: Preheat the oven to 400ºF and line a baking sheet with parchment paper. Set aside the prepared baking sheet.
- Cook Beef: Heat a large skillet over medium-high heat and add the ground beef. Cook for 2-3 minutes, breaking it up into small pieces until starting to brown.
- Season Beef: Add the homemade taco seasoning to the beef, stirring, and cook until the beef is no longer pink. Remove the skillet from heat.
- Mix with Cheese and Yogurt: Stir in the shredded Mexican blend cheese and ⅓ cup Greek yogurt into the cooked beef mixture until combined.
- Assemble Tacos: Lay 9 tortillas out flat on a clean surface. Evenly spread refried beans on each tortilla, then top each with a portion of the beef mixture.
- Fold and Bake: Fold each tortilla in half and place them onto the prepared baking sheet. Bake for 12-15 minutes, flipping halfway through, until both sides of the tortillas are golden brown and crispy.
- Prepare Avocado Crema: While tacos bake, add avocado flesh, lime juice, chopped cilantro, and salt to a blender or food processor. Blend until smooth and creamy.
- Serve: Remove tacos from the oven and immediately top each with a generous dollop of the avocado crema. Serve hot and enjoy.
Notes
- You can use store-bought taco seasoning if you prefer instead of homemade.
- Street taco sized tortillas are typically about 4-6 inches in diameter.
- To make this recipe gluten-free, substitute tortillas with corn tortillas labeled gluten-free.
- If you want extra crispy tacos, leave them in the oven for the full 15 minutes and flip carefully.
- The avocado crema can be prepared ahead and stored in the refrigerator for up to 1 day.
- Prep Time: 8 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
