Make my easy sheet pan tacos in the oven with beef, refried beans, and cheese. They come out perfectly crispy and hold together so nicely thanks to the cheese and refried beans. Dip ’em in my homemade avocado crema for a simple and delicious weeknight meal the whole family will love. PS: you can even freeze a batch of these for later — aka meal prep perfection!

Essential Ingredients

• Ground beef: I prefer the flavor of 80/20 ground beef, but any variety will work for these tacos. I’ve also tested these tacos with a plant-based ground, and that worked GREAT as well if you’re hoping to keep this recipe vegetarian .
• Homemade taco seasoning: Hundreds of you have made and loved my homemade taco seasoning — it truly is so much more flavorful (without all the added filler ingredients!) than and store-bought version I’ve found.
• Greek yogurt: You’ll need plain Greek yogurt in both the taco meat, and the avocado crema. It adds great creaminess + a protein boost.
• Avocado: Avocado is the base of the yummy crema for these tacos. You’ll blend right up in a food processor to creamy perfection.
• Flour tortillas: This recipe calls for street taco size flour tortillas — I these tortillas for a few reasons: 1. they’re the perfect size tacos for little hands to hold (my kids absolutely devour these tacos every time I make them), and 2. flour tortillas crisp up so dang nicely in the oven. I DO NOT recommend corn tortillas as they became a bit chewy and not crispy when baked.
• Refried beans: Not only do the refried beans add great flavor and protein, it helps the taco meat stick to the tortilla when baked. Don’t skip the beans!

Find the list of full ingredients in the recipe card below. 

Tips for Making These Tacos

My #1 tip for making these tacos is to use flour tortillas instead of corn. Why? Flour tortillas crisp up super nicely when you bake these tacos in the oven, where corn tortillas came out a little chewy. I didn’t love the texture when the team tested this recipe with corn tortillas, so just be advised that the tacos will be chewy rather than crispy if you use corn tortillas .

Find the full recipe instructions in the recipe card below.

Serve and Enjoy!

There are so many delicious recipes that you can serve along side these sheet pan tacos to round out a whole dang meal. Here are some of my go-tos:

These tacos can be frozen. Allow them to cool completely before placing them in a freezer-safe container. To reheat the tacos, preheat the oven to 350ºF and then bake the tacos for 15-20 minutes until thawed.

More Easy Taco Recipes to Try

Step 1

Stir 2 Tbsp. oyster sauce, 2 Tbsp. sambal oelek, 2 Tbsp. unseasoned rice vinegar, 1 Tbsp. fish sauce, and 1 Tbsp. dark brown sugar in a small bowl to combine; set sauce aside.

Step 2

Heat 1 Tbsp. vegetable oil in a large skillet over medium-high until oil begins to smoke. Add two thirds of ½ medium head of green cabbage (about 1¼ lb.), cored, leaves cut into 2″ pieces, and cook, undisturbed, until dark brown and blistered in spots, about 3 minutes. Toss, add 1 Tbsp. vegetable oil and remaining cabbage and cook, tossing occasionally, until cabbage is lightly charred in spots and mostly wilted, about 4 minutes. Transfer to a plate; reserve pan.

Step 3

Meanwhile, mix 1 lb. ground chicken, beef, or pork, 1 Tbsp. vegetable oil, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. baking soda, and remaining ½ tsp. dark brown sugar in a medium bowl until well combined.

Step 4

Heat remaining 1 Tbsp. vegetable oil in reserved pan over medium-high. Add chicken mixture and cook, breaking up any large clumps of meat with a wooden spoon or heatproof rubber spatula, until browned and nearly cooked through, about 5 minutes. Add 6 garlic cloves, thinly sliced, one 1″ piece ginger, peeled, very finely chopped, and most of 1 bunch scallions, thinly sliced, and cook, tossing often, until softened and very fragrant, about 2 minutes. Add reserved sauce and cook, tossing occasionally, until thickened, 1–2 minutes.

Step 5

Return cabbage to skillet and add 2 Tbsp. unsalted butter. Cook, tossing often, until butter is melted and cabbage is glossy, about 1 minute. Serve stir-fry topped with remaining scallions.

My Kindergartener Can Make This Recipe – And I Actually, Genuinely Love It

It’s a parenting first!

I love the idea of matching your kid’s age to a number of goal recipes – for example, when you’re 5 years old – you learn how to make 5 recipes. (I got this idea from Nita and Jess at Healthy Happy Eaters – they are wonderful.)

My daughter’s favorite dinner is spaghetti, so I thought making it in the Instant Pot might help it feel more manageable:

• it’s one single pot.
• no cutting board required.
• it has higher sides so there’s less splattering.
• no draining of boiling water.

We started making it this way “to help her” but quickly realized… Instant Pot spaghetti is actually kinda special. It’s silky, flavorful, and extra clingy. Makes for an ideal combo with house favorite garlic bread and air fryer broccoli.

These days, when my family requests spaghetti for dinner (made by me, or my daughter), THIS is the spaghetti they are asking for. Some people might be offended by the breaking of the noodles, which you have to do to get them to fit – but in our house we roll with it and the shorter noodles work great for kids.

The ratios are just how I like them: meaty, saucy, so comforting. A home run hit with my kids and my husband every time.

(But I’d make this for myself even if I didn’t have kids!)

Hope you love it! If you love easy dinner recipes – check out this mega page of all my favorites!

Well, That Was Unexpected.

If you described this meal to me, I’d raise my eyebrows at you. Chicken on a sheet pan, with a few basic sauce elements poured right over the top? Like, really?

But every time I’ve made this apricot chicken, both Bjork and I and our friends have literally said outloud – Wow. Why is this so good? It’s humble, it’s low-key, but it has absolutely incredible flavor.

Sesame oil, soy sauce, with a bit of sweetness (our buddy apricot jam! ) are an excellent flavor base – but the thing that deserves most of the flavor credit here is that tangle of charred scallions. They give a nice oniony flavor, but also a roasty depth feels like you spent a few hours on this instead of just 15 minutes.

The chicken stays tender and juicy thanks to a short bake time, the scallions are fun and pretty, and if you can scrape up any browned bits or juices from the pan to spoon over your rice bowl, you’re in for a treat. It’s so good.

Of all our SOS recipes this season, I think this might be the easiest.

I hope you love it! And for more of our most popular easy dinner recipes, click here!