Recipe: Sheet Pan Tacos

Sheet pan tacos are a game-changer, whether you're cooking at home or in hunting camp. They’re quick to prepare, crowd-pleasing, and a fantastic way to make the most of that ground venison sitting in your freezer. Tacos are already a go-to for many families and hunters, and baking them takes things to the next level.

Spread your seasoned venison across tortillas, add some refried beans on one edge, top with cheese, and bake until everything is hot, crispy and irresistible. The oven transforms the tortillas into crispy tacos with a satisfying crunch, but they can also be done in an air fryer for even faster results. Want more heat? Add your favorite hot sauce, salsa, or peppers after baking to suit everyone's taste, from mild to spicy.

Best of all, sheet pan tacos are perfect for hunting camp, making cooking quick and easy. With minimal preparation and easy cleanup, they enable you to feed a hungry crew quickly, and everyone can customize their tacos with their favorite toppings. It’s a simple, delicious way to bring people together around the table after a day in the field.

Taco Meat Ingredients

• 2 Tbsp olive oil, plus more if needed
• 1 ½ lbs. ground venison
• 1 small onion, chopped fine
• 4 oz. can diced green chiles (optional)
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp kosher salt
• ½ tsp garlic powder

Directions for Preparing the Meat

1. In a large Camp Chef cast-iron frying pan over medium heat, add oil and the onions, and cook for 4 minutes until they start to turn translucent.
2. Add the ground venison, diced green chiles, chili powder, cumin, salt, and garlic powder, and cook for 4 to 5 minutes, stirring often. Set the pan aside to allow the meat mixture to cool.

Build the Tacos

• 10 to 12, 6-inch corn or flour tortillas
• 1 cup refried beans
• 1 cup shredded Cheddar cheese

Directions for Tacos

1. Preheat the oven to 425°F. Line a rimmed baking sheet with foil or parchment paper and lightly coat with oil.
2. Wrap the tortillas in a damp paper towel and microwave for 30 seconds to soften them for folding.
3. Place the tortillas on a cutting board and spread about ¼ cup of the venison mixture over half in a very thin layer. Use a butter knife to spread about 1 tablespoon of the refried beans onto the other half of the tortilla, ensuring it reaches the edge. Sprinkle the shredded cheese over the tortilla and fold it in half to form the taco. Place the tacos on the baking sheet and brush the tops with oil.
4. Bake the tacos for 30 minutes, turning each one over at the 15-minute mark to brown and crisp both sides. The tacos can also be finished in an air fryer for 15 minutes at 400°F, turning once during cooking.
5. Serve the tacos hot, accompanied by toppings such as sour cream, guacamole, salsa, shredded lettuce, diced onion, cilantro, or hot sauce.