Sheet-Pan Batch "Smash" Tacos

Instructions

1. 1

   Place a large, heavy-duty rimmed baking sheet in the cold oven and preheat to 425°F. Getting the pan ripping hot is the cheat code that makes these "smash" without needing a skillet.

   10 min

   Tip: Do not skip preheating the pan! It's the only way to get that crusty sear on the beef.

2. 2

   In a medium bowl, use your hands to combine 1 lb ground beef (85/15 blend), 1 packet taco seasoning, and 2 tbsp salsa. Mixing a wet ingredient like salsa directly into the raw meat turns it into a paste, which makes it infinitely easier to spread.

   3 min

   Tip: Don't overwork the meat, just mix until the seasoning is evenly distributed.

3. 3

   Lay out the 8 small flour tortillas on a clean work surface. Divide the beef mixture evenly among them. Use your fingers or an offset spatula to spread the meat in a very thin, perfectly even layer all the way to the absolute edges of the tortillas.

   5 min

   Tip: If the meat is resisting, wet your fingers with a little cold water.

4. 4

   Carefully remove the blazing hot sheet pan from the oven. Drizzle or brush it quickly with 1 tbsp olive oil. Immediately place the tortillas MEAT-SIDE DOWN onto the hot pan. You should hear a satisfying sizzle.

   2 min

   Tip: Work quickly so the pan doesn't lose its heat.

5. 5

   Bake for 8 minutes. The meat will brown against the hot metal while the tortillas steam and start to crisp in the beef fat.

   8 min

6. 6

   While the tacos are baking, grab your 1 batch assorted taco toppings (lettuce, sour cream, diced tomatoes) and get them organized. Chop the lettuce, pull out the sour cream, and set the table.

   5 min

   Tip: Kids love a topping bar—put everything in little bowls so they can build their own.

7. 7

   Pull the pan from the oven. Use a thin spatula to scrape under the meat and flip the tortillas over (meat-side up now). Sprinkle 1.5 cups shredded Mexican-blend cheese evenly over half of each tortilla. Immediately fold the other half over to create a classic hard taco shape, pressing lightly with your spatula so the melting cheese glues it together.

   2 min

   Tip: They will be hot! Use a spatula to fold, not your fingers.

8. 8

   Return the folded tacos to the oven for 2 to 3 minutes, just until the cheese is bubbling and the tortillas are perfectly toasted and set in their shape.

   3 min

9. 9

   Serve immediately right off the pan with your prepared toppings.

   1 min

   Tip: Pry them open gently to stuff with lettuce and sour cream, or just dunk them right into the salsa.