Main Dishes · No. 90
Crispy Sheet Pan Tacos
These easy Sheet Pan Tacos bake up golden and crispy with ground turkey, refried beans, Monterey Jack cheese, and a quick sour cream-lime dipping sauce.
Serves 6Total time 55 min388 calories per servingMexicanDinner
Ingredients
Tacos
- 1 lb. ground turkey
- 10 oz. can diced tomatoes with green chilies (drained)
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- 12 small corn tortillas (taco size*)
- 1 cup Monterey jack cheese (shredded, (113g))
- 1 cup refried beans (260g)
- 2 Tbsp vegetable oil
Dipping Sauce
- ½ cup sour cream (120g)
- 1 tsp lime juice
- ½ tsp chili powder
- ¼ tsp smoked paprika
- ¼ tsp garlic powder
- ⅛ tsp salt
- ½ tsp honey
Method
- Gather and prep all ingredients and preheat oven to 425℉.
- Wrap a damp paper towel around corn tortillas and microwave for 20 seconds to make them soft and pliable.
- In a large bowl, combine ground turkey, drained diced tomatoes with green chilis, chili powder, cumin, smoked paprika, garlic powder, and salt. Mix until fully combined.
- Line a baking sheet with parchment paper and drizzle with vegetable oil. Lay tortillas flat on the sheet, coating both sides lightly with oil.
- On one half of each tortilla, spread 2-3 tablespoons of the turkey mixture and press lightly.
- On the other half, spread a thin layer of refried beans.
- Sprinkle shredded cheese over the taco and fold tortillas in half so meat and beans are on opposite sides. Press lightly to seal.
- Bake for 25-35 minutes, flipping halfway through, until the turkey is fully cooked (165°F internally on a meat thermometer) and the tortillas are golden and crispy.**
- While tacos bake, whisk together sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and honey in a small bowl until smooth and creamy.
- Serve the sheet pan tacos warm with the dipping sauce and any additional toppings you like, such as sliced avocado, chopped cilantro, or a squeeze of fresh lime.
Notes
- From the family list: about 55 min, ~388 cal for 2 tacos. Fun for kids, everything bakes at once.
- Recipe notes from the site:
- * Corn tortillas are delicious and get perfectly crisp in the oven, but can be delicate. Small flour tortillas are a great option if you want to minimize breaking; they’ll be a little chewier, but they still crisp up well in the hot oven. Be sure to warm both corn and flour tortillas first, so they’re more pliable before filling.
- **Bake your sheet pan tacos for a few minutes longer if you like your tacos extra crispy.
- Times from the recipe page: prep 20 min, cook 35 min, total 55 min.
- 388 calories per serving, from the recipe page (yield as listed: 6 servings (2 tacos each)).
- Recipe and photo from Budget Bytes (budgetbytes.com), by Jennie Alley. Saved for personal use.