Sheet Pan Crispy Tacos
I have been making these for YEARS!! This has been my go-to for those busy nights when I don’t feel like cooking!
Not only do these fit perfectly into your budget, but my kids devour them! Which also means, I’m not having to say- “eat your dinner” a 1000 times!
Creator: Leslie Stokes
Budget Friendly Family Meal Series
This series is all about feeding your family on a budget!
I think we can all agree that groceries these days are breaking the budget! After starting a conversation with my online community about the rising cost of food, I knew this series was something I had to do!
Each week I will be sharing a family style meal that fits the budget, along with a “healthy Mom” option because if your family is anything like mine, I’m the only one who likes to eat healthy!
I hope you follow along with this series and please reach out if you have any questions!
Ingredients:
Stuffed with refried beans, ground beef, enchilada sauce, cheese and on the table within 30 minutes makes these perfect for Taco Tuesday!
The Deets:
I have been making this recipe for years. I’ve even posted several videos/pictures of them on social media and every time people ask for the recipe!
These tacos are so so easy to make! In fact, it’s so easy, your husband could even make them and not mess them up!
Ingredients:
- ground beef– I always buy 80/20. I also think ground turkey will work just fine, but I have never tried it.
- My homemade taco seasoning
- enchilada sauce– just buy the smallest can you can find, you will only need about 1/2 cup. I like the Old El Paso Mild Enchilada Sauce and Crunchy Taco Shells the best.
- cheddar cheese– I like to use a sharp cheddar for this recipe and as always, shred your own cheese- it just taste so much better.
- hard taco shells– you will only need 12 of them, but I always buy an 18 pack because no matter what, some will always be broken. And I don’t like being a few tacos short! Ya feel me?!?
The Budget:
This recipe makes 1-12 tacos and cost just under $12 to make!
My kids will usually eat one whole one + some fruit on the side and I’m good for at least 3! haha
I do love to pair these tacos (or any other taco I make) with my Mexican Style Rice if you need to stretch this out a little. It’s a recipe you definetly want to save!
I priced all of the ingredients from Walmart- prices may vary where you live!
ground beef: $3.47
Taco Shells: $2.28
Enchillada Sauce: $1.98
Cheese: $2.22
Beans: $1.56
Total: $11.51
The Prep:
I do like to use my big sheet baking pan for this recipe, but you can use any sheet pan or a 9×13 baking dish.
- First thing first, brown the meat in a pan. Once the meat is almost done add the seasoning and continue cooking. Drain the fat when it’s done.
- Pour about 1/3 cup of enchillada sauce into the meat and cook for another 2-3 minutes.
- Take your taco shells out of the package and line them up on a sheet pan.
- Preheat the oven to 400 degrees.
- warm up the refried beans- I usually just pop them in the microwave for about 90 seconds.
- Using a spatula, stuff the shells with the beans. This something you will have to eyeball- I usually just use enough to cover the bottom of the taco shell. If you have any leftover at the end, just stuff them some more, use it all.
- Next add the ground beef. Again, you will have to eyeball this. Stuff them pretty full and use all of the meat.
- Top the meat with lots of cheese.
- Pop them in to the oven to bake for 12-15 minutes. The crispier, the better, but don’t let them burn.
- Let them cool for at least 5 minutes. They need time to cool down or they will fall apart.
Sheet Pan Crispy Tacos
Ingredients
- 1 lb ground beef
- 1 tbsp my Homemade taco Seasoning (link bellow) or any other low sodium taco seasoning
- 12 hard taco shells Always buy the 18 pack because there will always be a few broken tacos in the package.
- 1 -16 oz can of refried beans
- 1/3 cup can of red enchilada sauce
- 1 1/2 cups shredded cheddar cheese
Let's Make It
- Brown the meat in a pan- Once the meat is almost done add the seasoning and continue cooking. Drain the fat and then add in 1/3 cup of enchillada sauce. Cook for 2-3 more minutes.
- Take your taco shells out of the package and stand them up straight in two rows of six in a 9 x 13 baking dish.
- Preheat the oven to 400 degrees and warm up the refried beans- I usually just pop them in the microwave for about 90 seconds.
- Using a spatula, stuff the shells with the beans. This something you will have to eyeball- I usually just use enough to cover the bottom of the taco shell. If you have any leftover at the end, just stuff them some more. Use it all!
- Next add the ground beef. Again, you will have to eyeball this. Stuff them pretty full and use all of the meat.
- Fill the tacos up with cheese.
- Pop them in to the oven to bake for 12-15 minutes. The crispier, the better, but don't let them burn.
- Let them cool for at least 5 minutes. They need time to cool down or they will fall apart.
