Sheet Pan Mexican-Spiced Tacos with Roasted Peppers
Easy sheet pan tacos bursting with smoky Mexican spices and roasted bell peppers, ready in under 30 minutes for a simple weeknight dinner. This mexican-inspired tacos & burritos ready in about 35 minutes pairs ground beef, olive oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb ground beef
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 large, sliced into 1/2-inch strips red bell pepper
- 1 large, sliced into 1/2-inch strips yellow bell pepper
- 8 small corn tortillas
- 1/4 cup, chopped fresh cilantro
- for serving lime wedges
Instructions
- Step 1: Preheat your oven to 425°F and line a large sheet pan with parchment paper. In a bowl, toss 1 large sliced red bell pepper and 1 large sliced yellow bell pepper with 2 tbsp olive oil and a pinch of salt.
- Step 2: Spread the peppers evenly on one side of the sheet pan. On the other side, crumble 1 lb ground beef and sprinkle it with 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Toss gently to coat the beef in spices.
- Step 3: Roast the peppers and beef for 15 minutes, then stir the beef and peppers to cook evenly. Roast for an additional 5 minutes until the beef is fully cooked and peppers are tender.
- Step 4: Warm 8 small corn tortillas in the oven for 2-3 minutes wrapped in foil.
- Step 5: To serve, spoon the spiced beef and roasted peppers onto the tortillas, garnish with 1/4 cup chopped fresh cilantro, and squeeze lime wedges over the top.
Frequently asked questions
How long does Sheet Pan Mexican-Spiced Tacos with Roasted Peppers take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Mexican-Spiced Tacos with Roasted Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.
Can I substitute ingredients in Sheet Pan Mexican-Spiced Tacos with Roasted Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Mexican-Spiced Tacos with Roasted Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sheet Pan Mexican-Spiced Tacos with Roasted Peppers?
Mexican tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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