Ingredients
Beef Filling
- 2 tablespoons olive oil (+ 2 tablespoons more for brushing the tacos)
- 2 cups diced yellow onion
- 3 pounds lean ground beef
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- 1 teaspoon chipotle powder
- 1 tablespoon tomato paste
- 2 tablespoons lime juice
- salt and freshly ground black pepper to taste
- 1 cup corn (optional)
Pico de Gallo
- 3 cups diced fresh tomatoes
- 1 cup finely diced red onion
- ⅓ cup fresh lime juice
- 3 tablespoons finely diced jalapeño (seeded)
- 3 tablespoons chopped fresh cilantro
- salt to taste
Assembly & Garnishes
- 16 8-inch flour tortillas
- 3 cups shredded Colby Jack cheese
- 1 cup shredded Pepper Jack cheese
- ¾ cup pickled red onions
- Sour cream (optional)
- Lime wedges
Instructions
- Make pico de gallo. Combine the diced tomatoes, finely diced red onion, lime juice, seeded jalapeño, chopped cilantro, and salt in a bowl. Stir well to incorporate all the ingredients. Refrigerate the mixture until ready to use to allow flavors to meld.
- Prepare the beef filling. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the diced yellow onion and cook for 4 to 5 minutes until softened. Add the ground beef, breaking it apart with a spoon, and cook until browned. Stir in smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, chipotle powder, tomato paste, lime juice, salt, and black pepper to taste. Add the corn if using, and cook for an additional 2 to 3 minutes while stirring. Remove from heat and let cool slightly.
- Preheat the oven and prepare the baking sheet. Set the oven to 350ºF (175ºC). Brush a 9×13-inch baking sheet with 1 tablespoon of olive oil to prevent sticking.
- Assemble the tacos on the sheet pan. Lay 10 flour tortillas on the prepared baking sheet, allowing about 3 inches of overhang on the sides. Make sure the tortillas overlap at the bottom to avoid gaps. Spoon the beef mixture evenly over the tortillas. Sprinkle the shredded Colby Jack and Pepper Jack cheeses over the beef, then spread the pico de gallo on top. Cover with the remaining 6 tortillas, folding the overhanging tortillas over the filling. Brush the top layer of tortillas with the remaining 2 tablespoons of olive oil.
- Press the tacos down. Place a second baking sheet, large enough to cover the tortillas, on top of the assembled tacos to press them evenly. For heavier pressure, place a cast iron skillet or other heavy object on top of this baking sheet.
- Bake the tacos. Bake in the preheated oven for 30 minutes. Remove the top baking sheet and continue baking uncovered for an additional 25 minutes or until the top tortillas turn golden brown and crispy.
- Serve. Allow the sheet pan tacos to cool briefly. Serve warm topped with pickled red onions, sour cream if desired, and lime wedges for squeezing over.
Notes
- Optional corn adds nice texture to the beef filling but can be omitted if preferred.
- Make sure the tortillas overlap well on the tray to prevent filling leakage during baking.
- Pressing the tacos with a weighted baking sheet helps achieve a compact, crispy texture.
- Adjust the spice level by adding more or less chipotle powder and jalapeño.
- These tacos can be sliced into portions for easy serving.
- Sour cream is optional but adds creamy contrast to the spicy and tangy flavors.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
