Sheet Pan Taco Bake
Sheet Pan Taco Bake makes Taco Night even more fun! You'll love how easy this recipe is to create, and your family will get excited about adding their own special toppings!
Servings: 8
Calories: 551kcal
Ingredients
BASE
- 1 lb. ground beef (can substitute chicken or ground turkey)
- ¼ cup onion (chopped)
- 1 packet taco seasoning
- 1 cup water
- 1 cup shredded cheddar cheese
CRUST
- 1 refrigerated puff pastry sheet
TOPPINGS
- 1 ½ cups green lettuce (chopped)
- 1 cup black olives (sliced)
- 1 cup cocktail tomatoes (sliced)
- 2 cups sharp cheddar cheese (shredded)
DRIZZLE
- ¼ cup ranch dressing or sour cream
Instructions
- Preheat oven to 425 degrees.
- Brown ground beef and onion in a skillet. Add taco seasoning and water. Simmer until water has reduced.
- Add cheese to ground beef and stir well.
- Roll puff pastry out onto a half size sheet pan (18" x 13") (ad) that has been lined with parchment paper. Pierce pastry with a fork in several places.
- Roll edges slightly around entire pastry.
- Spoon beef mixture onto puff pastry and spread to rolled edges.
- Bake pastry at 425 degrees for 20 minutes. Take out of oven and cool for 10 minutes.
- Arrange lettuce, olives, tomatoes, and cheese on top of pastry.
- Add additional toppings if you wish.
- Use a pizza cutter to cut into 8 slices. Drizzle sour cream or ranch dressing on top of each slice if desired.
Notes
- Be as creative as you like with the toppings! Try avocado, onions, salsa, cilantro, or anything else you can dream up.
- Be sure to use an actual puff pastry roll instead of phyllo dough or crescent rolls. Only a puff pastry roll will work with this recipe.
- View the Google Web Story for Sheet Pan Taco Bake!
Nutrition
Calories: 551kcal | Carbohydrates: 17g | Protein: 23g | Fat: 44g | Saturated Fat: 17g | Sodium: 738mg | Potassium: 286mg | Fiber: 1g | Sugar: 1g | Vitamin C: 6mg | Calcium: 336mg | Iron: 3mg