If you’re looking for a fun twist on ground beef tacos, these Crispy Gochujang Beef Sheet Pan Tacos will be your new favorite weeknight meal!
This taco recipe is loaded with savory-sweet gochujang beef, melty cheddar cheese, and topped with fresh microgreens or lettuce, all baked to golden perfection on a single sheet pan.
It’s a quick and easy way to make beef tacos that are crispy on the outside, gooey on the inside, and packed with bold, crave-worthy flavor.
What are Sheet Pan Tacos?
If you’ve never tried sheet pan tacos, think of them as a genius shortcut to making multiple tacos at once—no stovetop flipping required. Instead of cooking tortillas one at a time, they’re filled, folded, and baked together on a single pan until the shells are crispy and the cheese is perfectly melted.
This method works perfectly with ground beef tacos because the savory beef filling pairs so well with the baked, cheesy tortillas. It’s an effortless taco recipe that’s perfect for busy nights, meal prep, or hosting taco night at home.
Why You'll Love Sheet Pan Tacos
- Quick and fuss-free: Since these beef tacos are baked on a single sheet pan, you can make 6–8 tacos in one go without standing at the stove.
- Crispy-cheesy perfection: The outside of the tortillas get crispy, while the inside is melty and packed with juicy, flavorful ground beef.
- Easy to customize: Swap out proteins, switch up toppings, or add veggies—these sheet pan tacos are super versatile.
- Perfect for sharing: This is a crowd-pleasing taco recipe for family dinners, parties, or game day.
If you like this recipe, then check out my Truffle Cheese Beef Nachos and Sushi Nachos!
Ingredients
For the Sheet Pan Tacos:
- Ground Beef: Lean ground beef makes the perfect base for these ground beef tacos, soaking up all the spicy-sweet flavors from the sauce.
- Gochujang: This Korean chili paste gives the beef tacos a deep, spicy umami flavor with a hint of sweetness.
- Soy Sauce: Adds salty, savory depth to the beef filling.
- Brown Sugar: Balances the heat and adds a subtle sweetness.
- Rice Vinegar: Brings a tangy brightness that cuts through the richness of the beef.
- Sesame Oil: Adds a nutty, toasted aroma to the gochujang beef.
- Garlic and Ginger: Fresh aromatics that add a punch of flavor and warmth to the taco filling.
- White Onion: Cooked with the beef for sweetness, plus extra diced onion for fresh crunch on top.
- Flour Tortillas: I prefer flour tortilla because they crisp up nicely in the oven but you can use corn tortillas well.
- Cheddar Cheese: Melts into the beef filling and adds sharp, creamy flavor.
- Microgreens or Lettuce: A fresh, vibrant topping that adds a hint of crunch and color.
- Cilantro: Brings freshness and a pop of herbal brightness to the tacos.
- Lime Wedges: Adds a final squeeze of tangy citrus before serving.
For the Gochujang Chipotle Crema:
- Sour Cream: Acts as the creamy base for the sauce, helping mellow the heat while adding a tangy, cooling element.
- Gochujang: Adds a spicy, slightly sweet, and umami-packed kick to the crema, complementing the beef tacos perfectly.
- Chipotles in Adobo Sauce: These smoky, spicy peppers bring depth and a hint of smokiness to the sauce, while the adobo sauce ties everything together with its tangy flavor.
- Garlic: Adds a savory punch that enhances the overall flavor profile of the crema.
- Honey: Balances the heat and smokiness with a touch of sweetness, creating a more well-rounded sauce.
- Lime Juice: Brightens up the sauce with a fresh, tangy citrus note that cuts through the richness.
- Salt: A small pinch of salt ties all the flavors together and enhances the overall taste.
Customizations
- Swap the protein: Ground chicken, turkey, or even crumbled tofu can be used in place of ground beef for a lighter twist.
- Add vegetables: Toss in diced bell peppers, mushrooms, or zucchini with the beef for extra flavor and texture.
- Switch the cheese: Try mozzarella for a stretchier melt, or pepper jack if you want an extra kick of heat.
How to Make Crispy Gochujang Beef Sheet Pan Tacos
Cook the Gochujang Beef:
In a pan over medium-high heat, heat neutral oil. Add minced garlic and ginger and sauté until fragrant, about 30 seconds.
Add ground beef, breaking it apart with a spatula, and cook until browned.
Stir in diced onion and cook for 1–2 minutes until softened.
Add gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, and a pinch of salt. Let simmer for 2–3 minutes until well combined and slightly saucy.
Assemble the Tacos:
Preheat the oven to 400°F. Line a large sheet pan with parchment paper.
Brush or spray both sides of the tortillas with neutral oil.
On half of each tortilla, add a small handful of shredded cheese, 2–3 tablespoons of the gochujang beef, and another sprinkle of cheese.
Fold the tortilla in half and sprinkle a little cheese on the outside for extra crispiness. Repeat with all tortillas.
Bake for 13–15 minutes until the tacos are crispy and the cheese is melted and golden.
Make the Gochujang Chipotle Crema:
While the tacos are baking, blend sour cream, gochujang, chipotles with some adobo sauce, garlic, honey, lime juice, and a pinch of salt in a blender or food processor until smooth and creamy. Set aside.
Top and Serve:
Once the tacos are ready, carefully open them and fill with microgreens, diced white onions, and chopped cilantro.
Serve with the Gochujang Chipotle Crema and fresh lime wedges for squeezing on top.
Storage
These sheet pan tacos are best eaten fresh for maximum crispiness, but you can store leftovers in an airtight container in the fridge for up to 2 days.
Reheat in a hot skillet or oven to bring back the crunch.
Tips
- Don’t overstuff the tacos: Too much filling will make it harder for the tortillas to crisp up and stay closed while baking.
- Make the crema in advance: The Gochujang Chipotle Crema tastes even better after resting for 30 minutes, so make it ahead for bolder flavor.
Crispy Gochujang Beef Sheet Pan Tacos
Equipment
Ingredients
Gochujang Beef
- 1 tablespoon neutral oil
- 1 pound ground beef
- 3 cloves garlic minced
- 1 teaspoon ginger minced
- ½ white onion diced
- 2.5 tablespoon gochujang
- 2 tablespoon soy sauce
- 2 teaspoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Pinch of salt to taste
For the Tacos and Serving
- 6-8 flour tortillas
- 8 oz. microgreens or chopped lettuce
- 1 pound cheddar cheese shredded
- ½ white onion fined diced
- Handful cilantro chopped
- Lime wedges
- Neutral Oil
Gochujang Chipotle Crema
- ¾ cup sour cream
- 1.5 tablespoon gochujang
- 2 chipotles in adobo sauce + a bit of adobo sauce
- 1 clove garlic
- ½ teaspoon honey
- ½ lime juiced
- Pinch of salt
Instructions
- In a pan over medium-high heat, add neutral oil. Add garlic and ginger and sauté until fragrant, about 30 seconds. Add the ground beef, break it apart with a spatula, and cook until browned. Add diced onion and sauté for another 1-2 mins until softened. Then add gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, salt, and let simmer for 2-3 mins until well combined and slightly saucy.
- Preheat oven to 400F. Line a large sheet pan with parchment paper. Lay out the tortillas and brush or spray oil on both sides of the tortilla. On half of each tortilla, sprinkle a small handful of shredded cheese, add 2-3 tablespoon of the cooked ground beef, then top with another handful of shredded cheese. Fold the tortilla in half and sprinkle a bit of cheese on the outside for extra crispiness. Repeat with remaining ingredients. Bake tacos for 13-15 mins until tacos are crispy and cheese has melted and lightly browned.
- While tacos are baking, make the creama by combining sour cream, gochujang, chipotles, garlic, honey, lime juice, and salt to a food processor or blender and blend until smooth and creamy. Set aside.
- Once the tacos are ready, gently open them and add micro greens or lettuce, diced white onions, and chopped cilantro. Serve with Gochujang Chipotle Crema sauce and lime wedges.
Suzanne says
These were scrumptious! Definitely a keeper recipe. Husband loved them
Herman says
Thanks Suzanne! So glad you and the husband loved these 🙂