Sheet Pan Tacos
"This quick and easy Sheet Pan Tacos recipe is a super-sized spinoff of Taco Bell’s Crunchwrap with a few simple tweaks. It has all the flavors of the famous Mexican meal, but tucks its layers of seasoned ground beef, onions, pico de gallo, and cheese between soft taco tortillas and bakes it on a single pan until crisp and golden–it’s the perfect party food to feed a crowd or a hungry family...."
INGREDIENTS
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3 pounds ground beef ((I used ground chuck 80%-20% blend))
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5 tbsp canola oil (divided)
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2 cups yellow onion (chopped)
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4 cups shredded Colby jack cheese ((from 2 (8-ounce) blocks))
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16 (8-inch) soft taco flour tortillas
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2 tbsp chili powder
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1 tbsp cornstarch
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1 tbsp ground cumin
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1 tbsp smoked paprika
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2 tsp salt
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp dried oregano
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1 tsp black pepper
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⅛ tsp cayenne pepper
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1½ cups pico de gallo
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3 cups tomatoes (diced)
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1 cup white onion (diced)
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⅓ cup fresh lime juice
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3 tbsp fresh jalapeño (fine diced)
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3 tbsp fresh cilantro (chopped)
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Sour cream and pico de gallo
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