Sheet Pan Tacos With Avocado Crema
9/1/2025
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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!
why i love this recipe ⤵️
A truly perfect recipe for meal prep — I love making a big batch of these tacos to freeze for later. They keep SO well in the freezer, and you can just pop ’em back in the oven from frozen when you’re ready to serve.
15 minutes of prep time — that’s all you need to get a batch of these in the oven.
Handheld size — because I use street taco tortillas for this recipe, the tacos themselves are small enough for my kiddos hands to easily hold and dip 🙌🏻🙌🏻.
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:
Mexican Street Corn Salad: My Mexican street corn salad is made with grilled corn, tomato, onion, and the most delicious cotija yogurt sauce with lime juice.
Grilled Mexican Street Corn: Fresh off the grill Mexican street corn is the absolute best. This super simple recipe that will make your tastebuds dance and your tummy asking for seconds.
Black Bean Corn Salad: Looking for a simple cold salad that doubles as relish and triples as a dip? Make this one. It’s made with fresh ingredients cilantro, jalapeño, cotija cheese, and lime juice.
Mexican Quinoa Salad: This flavorful Mexican salad is vegan and gluten-free and the perfect vegetarian salad to add to your plate when you serve these tacos.
Refrigerate or Freeze
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.
Our Favorite
Beast Blender
The Beast Blender is our go-to blender for smoothies, dips, soups, and everything in between. It’s the perfect size and moderately priced. Oh, and oh-so powerful!
More Easy Taco Recipes to Try
- Street Corn Smash Tacos
- Easy Ground Beef Tacos
- Go-To Steak Tacos
- Cotija Chicken Tacos
- Yummy Breakfast Tacos
Sheet Pan Tacos Recipe
Ingredients
- 1 lb. ground beef
- 3 tablespoons homemade taco seasoning*
- ½ cup shredded Mexican blend cheese
- ⅓ cup Greek yogurt
- ½ cup refried beans
- 12 small flour tortillas*, street taco size
Avocado Crema
- 1 large avocado, pitted
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
- ⅓ cup plain Greek yogurt
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 400ºF and line a baking sheet with parchment paper. Set aside.
- Heat the ground beef in a large skillet over medium/high heat for 2-3 minutes, breaking the beef up into small pieces.
- Add the taco seasoning to the beef and cook until the ground beef is no longer pink. Remove from heat.
- Add the shredded cheese and Greek yogurt to the beef and stir to combine.
- Lay the 9 tortillas out on a clean, flat surface. Distribute the refried beans evenly between the tortillas. Top with the ground beef.
- Fold each tortilla in half and transfer to the greased baking sheet.
- Bake the tacos for 12-15 minutes, flipping halfway through so both sides of the tortillas become golden brown. Remove from the oven.
- While the tacos are baking, make the avocado crema by adding the avocado meat, lime juice, cilantro, and a pinch of salt to a blender or food processor. Blend until smooth.
- Top each taco with crema and enjoy immediately.
Tips & Notes
- Store-bought taco seasoning can be used for this recipe.
- 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.
- Flour tortillas: you can also use corn tortillas, but when we tested this the tacos shells came out a bit chewy and they didn’t get crispy the way flour tortillas did.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography: photos taken in this post are by Erin from The Wooden Skillet.
