Sheet Pan Taco Bake

Here’s a tasty, simple Sheet Pan Taco Bake recipe—everything cooks on one pan for minimal cleanup, perfect for a weeknight dinner.

Ingredients (serves 4–6)

• 1 lb (450g) ground beef, turkey, or chicken

• 1 packet taco seasoning (or homemade: 1 tsp chili powder, 1 tsp cumin, ½ tsp paprika, ½ tsp garlic powder, ½ tsp onion powder, salt & pepper)

• 1 cup salsa (mild, medium, or hot)

• 1 can (15 oz / 425 g) black beans, drained and rinsed

• 1 cup corn (fresh, frozen, or canned)

• 2 cups shredded cheese (cheddar, Monterey Jack, or a mix)

• 1 red bell pepper, diced

• 1 small onion, diced

• 1 cup cherry tomatoes, halved (optional)

• 1–2 tbsp olive oil

• Optional toppings: sour cream, avocado, cilantro, lime wedges

Instructions

1. Preheat oven:
   Preheat to 400°F (200°C). Line a baking sheet with foil or parchment for easy cleanup.

2. Cook the meat:
   In a skillet over medium heat, cook ground meat until browned. Drain excess fat. Add taco seasoning and ½ cup salsa, stir to combine.

3. Assemble the sheet pan:

   • Spread cooked meat in an even layer on the baking sheet.

   • Top with black beans, corn, diced bell pepper, onion, and cherry tomatoes.

   • Sprinkle shredded cheese evenly over everything.

4. Bake:
   Bake for 15–20 minutes, until cheese is melted and bubbly, and vegetables are tender.

5. Serve:
   Let cool slightly, then top with sour cream, avocado slices, cilantro, or a squeeze of lime. Serve with tortillas or chips if desired.

💡 Tips:

• You can swap the meat for a vegetarian version using extra beans, lentils, or plant-based crumbles.

• Add jalapeños if you like it spicy.

• For extra crispiness, broil for 1–2 minutes at the end to brown the cheese.

If you want, I can give a shortcut 20-minute version where the sheet pan cooks the meat and veggies all together without pre-cooking the meat—super fast and still delicious.