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Triple-Meat Sheet Pan Tacos for a Crowd

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These easy sheet pan tacos combine ground beef, juicy chicken, and spicy chorizo for a crowd-pleasing Super Bowl or party recipe. With simple ingredients and minimal cleanup, they’re perfect for feeding a hungry group with bold, comforting flavors.

Ingredients

Scale
  • 1 lb ground beef (80/20)
  • 1 lb boneless, skinless chicken breasts, diced small
  • 1/2 lb fresh chorizo sausage, casings removed
  • 1 packet (1 oz) taco seasoning mix (or homemade)
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and black pepper to taste
  • Juice of 1 lime
  • 20 small corn or flour tortillas (6-inch), warmed
  • 2 cups shredded Mexican cheese blend (or cheddar, Monterey Jack)
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • 1/2 cup sour cream
  • 1/2 cup sliced jalapeños (optional)
  • 1/4 cup chopped fresh cilantro
  • 1 small red onion, finely diced
  • Avocado slices or guacamole (optional)
  • Hot sauce (optional)
  • Pickled onions (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Line a large rimmed sheet pan with parchment paper or foil.
  3. In a large bowl, add ground beef and chorizo. Sprinkle with half the taco seasoning, smoked paprika, cumin, garlic powder, onion powder, and salt & pepper. Mix gently.
  4. In a separate bowl, toss diced chicken breast with the remaining taco seasoning, lime juice, and a pinch of salt. Let sit for 5 minutes.
  5. Spread beef/chorizo mixture on one half of the sheet pan in an even layer about 1/2 inch thick. Arrange seasoned chicken on the other half in an even layer.
  6. Roast in the oven for 15 minutes, then gently stir and flip the meats. Continue roasting for another 10–15 minutes, until chicken is golden and cooked through (165°F) and beef/chorizo is browned.
  7. While the meats finish roasting, wrap tortillas in foil and place in the oven for the last 5 minutes to warm.
  8. Prepare toppings: dice tomatoes, shred lettuce, slice jalapeños, chop cilantro, and set out cheese, sour cream, and extras in small bowls.
  9. Remove sheet pan from oven and let meats rest for 2–3 minutes.
  10. Assemble tacos: fill warm tortillas with a mix of all three meats, sprinkle with cheese, add lettuce, tomatoes, onions, jalapeños, and sour cream. Top with cilantro and any extras.
  11. Serve immediately, garnished with lime wedges if desired.

Notes

Don’t overcrowd the sheet pan or the meat will steam instead of roast. For gluten-free, use corn tortillas and check your taco seasoning. For dairy-free, use plant-based cheese and yogurt. You can swap meats or add roasted veggies for a vegetarian version. Leftover meat can be refrigerated for 3 days or frozen for up to 2 months.

Nutrition

Keywords: sheet pan tacos, triple meat tacos, Super Bowl recipe, party food, easy tacos, crowd-pleaser, Mexican, beef, chicken, chorizo, game day

Find it online: https://prismtaste.com/triple-meat-sheet-pan-tacos-for-a-crowd-easy-super-bowl-recipe/