Crispy Sheet-Pan Beef & Cheese Tacos with Lime Crema

Golden edges, melted cheese, and boldly seasoned beef. These crispy sheet-pan tacos turn Taco Tuesday into a dinner worth looking forward to, with a cool lime crema on the side for dipping.

Wisconsin 26 Taco Seasoning does the flavor work in the filling. The oven gives the tortillas their crunch while you stir together the crema and set out your favorite toppings.

Crispy Sheet-Pan Beef & Cheese Tacos

Serves: 4 (12 small tacos)
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes

Ingredients

• 1 pound ground beef
• 1 small yellow onion, finely diced
• 1 tablespoon Wisconsin 26 Taco Seasoning, plus more to taste
• 1 tablespoon tomato paste
• 1/3 cup water
• 12 small corn tortillas, about 6 inches across
• 2 cups freshly shredded cheddar or Monterey Jack cheese
• 2 tablespoons neutral oil, divided
• Shredded lettuce, diced tomatoes, and sliced avocado, for serving
• El Meteoro Super Green Cremosa, optional, for creamy jalapeño heat

For the lime crema

• 1/2 cup sour cream
• 1 tablespoon fresh lime juice
• 1/2 teaspoon finely grated lime zest
• 1–2 teaspoons water, as needed
• Salt, to taste

Want a ready-to-use topping? Try El Meteoro Super Green Cremosa instead of, or alongside, the homemade lime crema. This creamy, vegan jalapeño hot sauce adds a little spicy heat. Start with a small spoonful and add more to taste.

Directions

1. Heat the oven. Preheat to 425°F. Brush a large rimmed sheet pan with 1 tablespoon oil. Use two pans if needed so the tacos fit in a single layer without overlapping.
2. Cook the filling. In a large skillet over medium-high heat, cook the beef and onion for 8–10 minutes, breaking up the beef, until the onion is softened and the beef is cooked through to 160°F. Drain excess grease.
3. Season generously. Reduce the heat to medium-low. Stir in Wisconsin 26 Taco Seasoning and tomato paste, then add the water. Simmer for 3–5 minutes until the filling is moist but not watery. Taste and add a little more seasoning if desired.
4. Soften the tortillas. Wrap the tortillas in a damp paper towel and microwave in batches for 30–45 seconds, until hot and flexible. Keep them covered and work with a few at a time so they don’t cool and crack.
5. Fill and fold. Place the warm tortillas on the prepared pan. Scatter a little cheese over one half of each tortilla, add about 2 tablespoons beef filling, then another pinch of cheese. Fold closed and press gently. Brush the tops with the remaining tablespoon oil.
6. Bake until crisp. Bake for 10 minutes, carefully flip with a spatula, then bake another 5–8 minutes until the edges are golden and crisp and the cheese is melted. Watch closely near the end, as tortillas vary.
7. Make the crema. Stir together sour cream, lime juice, and lime zest. Add water a teaspoon at a time until it’s easy to drizzle or dip. Taste and add salt if needed. Or skip this step and use Super Green Cremosa as your ready-to-use topping.
8. Serve right away. Let the tacos rest for 2 minutes, then serve with lime crema or Super Green Cremosa on the side and lettuce, tomatoes, and avocado. Add fresh toppings after baking to keep the shells crunchy.

The secret to crispy tacos

Keep the beef filling thick rather than saucy, warm the corn tortillas before folding, and leave space between tacos on the pan. A little cheese beneath and above the filling helps hold everything together as it melts.

Leftovers that keep their crunch

Refrigerate leftover tacos and homemade crema separately within 2 hours. Use within 3–4 days. Reheat tacos on a sheet pan at 375°F until crisp and the filling reaches 165°F, about 10–15 minutes. Add cold toppings and crema after reheating. Store bottled Super Green Cremosa according to its label.

Ready to give Taco Tuesday a crispy upgrade? Pair Wisconsin 26 Taco Seasoning with El Meteoro Super Green Cremosa for boldly seasoned tacos and a creamy jalapeño finish.