Crispy Sheet-Pan Chipotle Beef Tacos. Spicy, quick-cooking ground beef (or substitute chicken) cooked with a homemade spice mix, all wrapped inside of soft tortillas and baked crisp. Then, top these sheet-pan tacos with cheese and back into the oven they go until it’s all melty and gooey. With lots of avocado (naturally) and my homemade cilantro ranch, these are just the best!
We all know how much I gush about my dad’s crispy tacos. I make them at least twice a week and never shut up about them. Honestly, they may be my #1 favorite dinner!
I grew up eating hard-shell tacos over soft flour tortillas—I was all about that satisfying CRUNCH from the crispy shells.
My brothers, on the other hand? Complete opposite. They adored soft tortillas, so my dad would roll up the taco meat with cheese in the middle specifically for them. To this day, they’ll still request the soft flour kind every so often, but the rest of us are team crunchy shells for life!
Occasionally, Dad would be out of hard shells. When that occurred, he’d be baking the flour tortillas with cheese instead—and trust me, it was always such a special treat when he did!
I’d all but forgotten about those tacos through the years, relying mostly on hard shells. But then, in brainstorming new recipes to post, the memory of those rolled tacos came pouring back! I won’t say these are just like Dad’s version, but they’re ridiculously yummy.
Here’s the Breakdown
Ingredients
Ground beef (or sub ground chicken/turkey)
Onions
Chili powder
Chipotle chiles (or chipotle chile powder)
Garlic powder
Smoked paprika
Cumin
Oregano
Red enchilada sauce
Small flour tortillas (I’m obsessed with Caramelo Tortillas)
Shredded mixed Mexican cheese
Fresh cilantro & avocado (for serving)
Ranch Ingredients
Plain Greek yogurt or sour cream
Fresh cilantro
Jalapeño
Garlic & onion powder
Dried dill
Lime juice
Buttermilk
Special Tools
Just a trusty skillet and a sheet pan—nothing fancy needed!
Steps
Step 1: Cook the Meat
I remain traditional with ground beef for these tacos, as Dad did! Brown it with yellow onion, chili powder, chipotle, garlic, smoked paprika, cumin, and oregano.
After browning the meat, add some water so all those spices can fully soak in and flavor the beef.
When it’s done cooking and smells incredible, add in some enchilada sauce and remove the skillet from the heat.
Step 2: Roll the Tacos
Roll up the meat now in the flour tortillas and set them seam-side down on a baking sheet.
Bake for 12–15 minutes—just enough time for the tacos to get all crispy!
Step 3: Add Sauce & Cheese
When the tacos are crispy, drizzle the remaining enchilada sauce over them and cover them with cheese.
Bake again until cheese is melted to perfection!
Step 4: The Ranch
You can use Greek yogurt or sour cream for the ranch. Throw everything into a blender and blitz until smooth and creamy.
Step 5: Serve
Slide tacos straight onto plates from sheet pan. Top with avocado and drizzle plentifully with that creamy ranch!
So. Freaking. Good.
