Erickson Sheet-Pan Beef Tacos

Directions

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper. Heat a skillet with olive oil. When placing the chicken or beef into the hot skillet, add it away from your body so any hot oil or grease splashes away from you. Cook the meat in the skillet with about 2 tablespoons of Erickson Homemade Taco Seasoning, using a little more if you want more spice, until fully cooked. Shred 2 cups of cheddar cheese. Lightly coat corn tortillas with olive oil and place them on the parchment-lined sheet pan. Spoon the cooked meat onto the tortillas, top with shredded cheddar, and fold into tacos. Bake for about 18–22 minutes, flipping after about 12 minutes and again as needed, until the tacos are deeply browned and very crispy. Flour tortillas may also be used, but watch them more closely because they can brown faster. Serve with chopped Roma tomatoes, lettuce, Erickson Homemade Chipotle Mayo, ranch, and guacamole on the side. Open the hot tacos and add the cold toppings after baking so the lettuce and other fresh toppings do not wilt.