Sheet Pan Tacos!

This is a great idea for serving a crowd! Pull a sheet pan full of tacos out of the oven and serve everyone at once! Simply create the foil "road map" and let the oven do the rest (toast the taco shells and melt the cheese). I made 6 tacos in this recipe, but you can make as many as you like.

About the seasoning: I created my own taco seasoning from scratch, but you can certainly use a store-bought seasoning if you want.

Sheet Pan Tacos!

1 pound lean ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons ketchup
1/2 cup beef broth or water
6 taco shells
Aluminum foil
1 cup shredded cheddar cheese
Optional additions to the tacos:
Shredded lettuce
Salsa or picante sauce
Hot sauce
Shredded cheese
Diced tomatoes
Black olives
Jalapeno peppers
Sour cream
Avocado or guacamole

Preheat the oven to 350 degrees.
Brown the beef in a large skillet over medium-high heat. If necessary, drain off any fat. Add the chili powder, cumin, onion powder, garlic powder, paprika, salt, and pepper and stir to coat. Cook for 1 minute, until the spices are fragrant. Stir in the ketchup. Add the broth or water and bring to a simmer. Simmer for 3 to 5 minutes, until the liquid is absorbed.
Take a long piece of the foil and shape it into a "rope". Arrange the foil on a large sheet pan like this, so you can nestle the taco shells in the curves (I covered my sheet pan with parchment paper for easy cleanup):

Place the taco shells in the curves, like this:

Spoon the beef mixture into the shells and top with shredded cheese.
Bake for 5 minutes, until the shells are toasted and the cheese melts.

Makes 6 tacos