Made by

Cory Armstead of Let’s Plate It Up

Follow him on:

I love a good taco, especially when the tortillas get crispy and the cheese melts right into the filling. For these sheet-pan street tacos, I’m cooking ground beef with onions, tomatoes, green chilies, garlic, and plenty of seasoning. Then I load everything into flour tortillas with Mexican cheese, fold them up, and let the oven finish the job. Add your favorite toppings and you’re ready to eat.

Ingredients:

0.5x

1x

2x

4x

 

•   ground beef
•   salt
•   black pepper
•   onion powder
•   garlic powder
•   Ancho chili powder
•   parsley
•   yellow onion
•   tomatoes (diced)
•   green chilies
•   garlic (minced)
•   beef stock
•   flour tortillas
•   Mexican cheese blend
•   cilantro
•   onion (chopped)
•   red onion
•   sour cream
•   salsa

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Preheat the oven to 400°F.
2. Add the ground beef to a skillet over medium heat. Season with salt, black pepper, onion powder, garlic powder, ancho chili powder, and parsley.
3. Add the yellow onion, diced tomatoes, green chilies, and minced garlic. Continue cooking until the beef is fully browned and the vegetables have softened.
4. Pour in the beef stock and cook until the liquid reduces and the filling is no longer watery.
5. Arrange the flour tortillas on a sheet pan. Add a layer of Mexican cheese blend to each tortilla.
6. Spoon the seasoned beef filling onto the tortillas. Add the cilantro, chopped onion, and another layer of Mexican cheese blend.
7. Fold the tortillas over the filling and arrange them on the sheet pan so they hold their shape.
8. Bake until the tortillas are golden and crisp and the cheese has melted. Watch closely toward the end so the tortillas don’t burn.
9. Serve with red onion, sour cream, and salsa.