These easy sheet-pan tacos are weeknight taco goals. The ground beef gets browned then simmered low and slow with plenty of seasoning, sautéed onions, and a splash of beef broth for about 20 minutes so the meat turns out super tender and flavorful. Scoop it into soft flour tortillas, load them up with cheese, then bake until the edges are a little crispy and the insides are melty perfection. Drizzle on the creamy cilantro lime sauce made mostly with Greek yogurt for a stealthy boost of protein — and you’ve got a crowd-pleasing, easy, and downright delicious dinner.

INGREDIENTS

• 1 Lb. 1915 Farm Grassfed Ground Beef
• 1/2 yellow onion, finely diced
• 3 cloves garlic, finely minced or grated
• 3 Tbsp (or one packet) of taco seasoning (recipe for seasoning found here)
• 1 cup beef broth
• 1/2 cup shredded sharp cheddar cheese (freshly grated will melt WAY better, take the extra minute ;)
• 8 taco sized flour tortillas
• Splash of avocado oil

For the Cilantro Lime Sauce – 

• 1/2 cup greek yogurt 
• 3 Tbsp sour cream
• Handful of cilantro
• Juice of a whole lime
• 1 Tbsp mild hot sauce (or chipotle in adobo sauce)
• 1 tsp Kosher salt
• A few cracks of black pepper
• 2 tsp garlic powder

To Serve –

• Fresh cilantro leaves, roughly chopped
• Lime wedges

INSTRUCTIONS

Combine ingredients for the cilantro lime sauce in a small blender and purée until combined. Taste for salt and any additional garlic powder to your preference, then pour into a jar and chill until ready to use. 

Heat a medium skillet or Dutch oven over medium heat. Add a tiny splash of avocado oil followed by the ground beef. After a few minutes of cooking untouched, start breaking it up into crumbles with a wooden spoon. Season with a couple pinches of kosher salt (unless the taco seasoning you're using is especially salty). Add the diced onion and continue to cook until the meat is browned and onions are softened. Add beef broth and stir, scraping up any bits from the bottom of the pan.

Preheat oven to 400°F

Cover with a lid and reduce heat to very low (move to the smallest burner on stove if needed), and cook, stirring occasionally for 15 minutes. Liquid should be mostly absorbed and ground beef very tender. Taste for seasoning and cover to keep warm after turning off heat. 

Place 8 small taco tortillas on a sheet pan. Drizzle a bit of avocado oil over them and spread out using your hands or a pastry brush. 

Flip over, revealing the non-oiled side of the tortilla. Spoon ground beef mixture onto half of each tortilla, then sprinkle with grated cheddar, and fold tortilla over, pressing to seal slightly (you can also press on the folded edge like a book, but don't worry if they don't lay completely flat, they'll warm up and fold over just fine in the oven).

Bake for 12-15 minutes, flipping halfway through using a spatula. Serve hot, garnished with fresh cilantro, lime wedges, and cilantro lime sauce for dipping or drizzling. Enjoy!

We hope you love this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you love our delicious grassfed ground beef – consider subscribing to the Grassroots Meat Club (ships free in TX, reduced in other states). Each Grassroots Meat Club box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef ossobuco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!