Sheet Pan Tacos

Preheat the oven to 350°F. Using a pastry brush, brush 2 tablespoons of canola oil onto the inside bottom and sides of a 13×18-inch rimmed baking sheet tray. You will need a second rimmed sheet tray for the baking process. Set aside.

In a large skillet, on medium-high heat, heat 1 tablespoon canola oil. Add the 2 cups chopped yellow onions and saute them for 2-3 minutes or until they are translucent and soft. Transfer the cooked onions to a plate and set them aside.

To the same large skillet, on medium-high heat, add half of the ground beef and one of the 1 oz. packets of taco seasoning, 1 teaspoon salt and ½ teaspoon black pepper. Cook the ground beef for 4-5 minutes, breaking it up into crumbles until there is no longer any pink and the ground beef is completely coated with the taco seasoning. Transfer the cooked ground beef to a large bowl or large shallow dish, and repeat with the second half of the ground beef and the second 1 oz. packet of taco seasoning, remaining 1 teaspoon salt and ½ teaspoon black pepper until all the ground beef is cooked. Transfer the rest of the cooked ground beef to the bowl with the first batch of cooked ground beef.

Add the cooked yellow onions to the cooked ground beef in the bowl, and stir to incorporate.

To the prepared rimmed baking sheet tray, you will lay out 10 of the flour tortillas. You will need to make sure that they are overhanging all sides of the sheet tray by at least 2-3 inches. You will also want to make sure that there are no gaps or open spaces between the flour tortillas. It should look like a solid layer of flour tortillas with all the sides overhanging. The part of the flour tortillas that are overhanging will be used to fold over and seal the sheet pan tacos once assembled.