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Sheet Pan Taco Bake

Move over tortillas. Shredded potatoes are the crispy, crunchy base you've been craving for all your favorite taco fixings -- melty cheese, spiced ground beef and piles of cool lettuce, avocado and sour cream.
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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
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5 tablespoons vegetable oil

1 pound ground beef

1 teaspoon ground cumin

3 teaspoons chili powder

Kosher salt

1 tablespoon tomato paste

Nonstick cooking spray, for spraying the sheet pan

20 ounces refrigerated shredded hash browns

8 ounces Cheddar, grated (about 2 cups)

Assorted toppings, such as shredded iceberg lettuce, salsa, diced avocado, sour cream, sliced black olives, pickled jalapenos and hot sauce


  1. Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink, about 4 minutes. Add the cumin, 2 teaspoons of the chili powder and 1/2 teaspoon salt and stir to combine. Push the beef aside to make a space in the middle of the skillet and add the tomato paste. Cook, stirring, until the tomato paste darkens a shade or two, about 1 minute, then stir it into the beef. Add 1/2 cup water, bring to a rapid simmer and cook, stirring, until the water has almost completely reduced, about 2 minutes. Keep hot.
  2. Preheat the broiler. Spray an 18-by-13-inch sheet pan with cooking spray.
  3. Spread the hash browns on the prepared sheet pan, toss with 1 teaspoon salt and the remaining 4 tablespoons vegetable oil and 1 teaspoon chili powder and pat into an even layer. Broil until golden, 8 to 10 minutes. Toss well with a heatproof spatula, pat back into an even layer and return to the broiler until golden brown, 6 to 8 minutes more. Top with the spiced ground beef and Cheddar and broil until the cheese is melted, about 2 minutes. Add your favorite toppings, cut into pieces and serve.