These easy Sheet Pan Tacos bake up golden and crispy with ground turkey, refried beans, Monterey Jack cheese, and a quick sour cream-lime dipping sauce.
Instructions
1
Gather and prep all ingredients and preheat oven to 425℉.
2
Wrap a damp paper towel around corn tortillas and microwave for 20 seconds to make them soft and pliable.
3
In a large bowl, combine ground turkey, drained diced tomatoes with green chilis, chili powder, cumin, smoked paprika, garlic powder, and salt. Mix until fully combined.
4
Line a baking sheet with parchment paper and drizzle with vegetable oil. Lay tortillas flat on the sheet, coating both sides lightly with oil.
5
On one half of each tortilla, spread 2–3 tablespoons of the turkey mixture and press lightly.
6
On the other half, spread a thin layer of refried beans.
7
Sprinkle shredded cheese over the taco and fold tortillas in half so meat and beans are on opposite sides. Press lightly to seal.
8
Bake for 25-35 minutes, flipping halfway through, until the turkey is fully cooked (165°F internally on a meat thermometer) and the tortillas are golden and crispy.**
9
While tacos bake, whisk together sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and honey in a small bowl until smooth and creamy.
10
Serve the sheet pan tacos warm with the dipping sauce and any additional toppings you like, such as sliced avocado, chopped cilantro, or a squeeze of fresh lime.
