Sheet-pan beef tacos
33 min · 45 g protein · 564 cals / serving
Twelve crisp tacos at once with no frying: a raw filling of lean beef, black beans, onion and mild green chiles is spread thin inside corn tortillas with a little cheddar, folded and baked until the shells crackle and the beef cooks right inside them. A heap of lettuce, tomato, cucumber, salsa and a cool yogurt 'sour cream' at the table.
Ingredients
Filling
- 1 lb 2 oz ground beef (95% lean)
- 1 (15 oz) can black beans, drained, rinsed and lightly mashed
- 1 small onion, very finely chopped
- 1 (4 oz) can canned green chiles, mild, diced, drained
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 3/4 tsp salt
- 12 (6-inch) corn tortilla
- 1/2 cup shredded reduced fat cheddar cheese
- 1 1/2 tsp olive oil, for brushing
To serve
- 6 cups shredded iceberg lettuce
- 1 small cucumber, diced
- 3 medium tomatoes, diced
- 2/3 cup salsa
- 2/3 cup nonfat Greek yogurt, in place of sour cream
- 1 lime lime juice, cut in wedges to squeeze over
- a small handful fresh cilantro, chopped (optional)
Steps
- Heat the oven to 425°F and line two baking sheets with baking paper. Mix the raw beef, mashed beans, onion, green chiles and all the spices and salt in a bowl with a fork until even.
- Wrap the tortillas in a damp paper towel and microwave for 45–60 seconds, until soft and bendy, so they fold without cracking.
- Spread about 1/3 cup of filling in a thin, even layer over one half of each tortilla, right to the edge, scatter with cheddar, fold over and press. Lay them on the sheets and brush the tops lightly with the oil.
- Bake for 8 minutes, flip, then bake 8–10 minutes more, until the shells are crisp and golden and the beef inside is cooked through (160°F, no pink at the edge). Chop the toppings while they bake.
- Serve straight from the trays with the lettuce, tomato, cucumber, salsa, yogurt, lime and cilantro for everyone to add their own.
Good to know
Is it mild enough for children?
Mild green chiles are gentle and the spice mix has no heat; keep hot sauce or pickled jalapeños on the table for the grown-ups.
Can I use flour tortillas?
Yes, eight 8-inch flour tortillas fold more easily and crisp beautifully, with a little more filling in each. Corn tortillas carry more fibre and keep the tacos lighter.
Can I make them ahead?
Fill and fold them up to a day ahead and keep them covered in the fridge, then bake as above. Baked tacos lose their crunch, so they are best eaten fresh.
Alternative
Per
- Calories
- 94
- Protein
- (33%)
- 8 g
- Fat
- (24%)
- 2 g
- Carbohydrates
- (42%)
- 11 g
- of which sugar
- 2 g
- Fiber
- 2 g
- Sodium
- 189 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2258 kcal goes into the pot and 2549 g of ingredients comes out as about 2395 g of food: 94 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.