SHEET PAN TACO BAKE
This sheet pan taco bake has seasoned ground beef, onions, tomatoes, cilantro, and Cheddar and Monterey Jack cheeses enveloped in tortillas and baked until crunchy and golden. Great party food for feeding a crowd.
Provided by Tasty
Categories Mains
Time 1h20m
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F (191°C). Generously spray a large (13 by 18-inch | 33-by 46-cm) rimmed baking sheet with cooking spray. Have a second baking sheet at the ready.
- In a large Dutch oven over medium-high heat, warm the oil. Add the onions, season with salt and pepper, and cook, stirring occasionally, until softened and browned, 10 to 15 minutes.
- Add the ground beef and cook, stirring to break it up as it cooks, until no longer pink, 8 to 10 minutes.
- Stir in the cilantro, tomatoes, taco seasoning, and lime juice. Remove the skillet from the heat and let cool.
- Turn the baking sheet so its long sides run horizontal to the edge of your counter. Place 1 flour tortilla in the center on the left-hand side of the baking sheet so it's half on the sheet and half on the counter. Working clockwise, place 2 more tortillas along the top side of the baking sheet so they overlap evenly to cover the whole top edge. Place 1 tortilla in the center of the right-hand side of the baking sheet, then place 2 more tortillas along the bottom edge of the baking sheet so they meet with the first tortilla. Place 1 tortilla in the center of the baking sheet to cover the gap. The baking sheet should be entirely covered at this point.
- Sprinkle half of each cheese evenly over the portions of the tortillas that are covering just the bottom of the baking sheet.
- Using a slotted spoon, scoop the beef mixture onto the cheese and spread it into an even layer. Arrange the tostadas evenly over the beef, with one in each of the four corners and one placed in the center. Sprinkle the remaining cheeses evenly over the tostadas.
- Starting with the first flour tortilla on your left-hand side, fold the overhanging tortilla edges back over the filling so they cover the filling. Place the remaining tortilla over the cheese in the center of the baking sheet. Spray the tortillas with cooking spray.
- Place another baking sheet on top of the taco bake, then place an ovenproof weight, like a large cast-iron skillet, on top of the baking sheet.
- Bake for 30 minutes, then remove the weight and top baking sheet and bake until the tortillas are golden and crisp on top, 10 to 15 minutes more. Remove the baking sheet from the oven and set it on a wire rack. Let rest for 5 minutes.
- Using oven mitts or kitchen towels to protect your hands, place a cutting board upside down over the taco bake, then, holding the cutting board and baking sheet together, flip them so the taco bake falls out of the baking sheet onto the cutting board.
- Remove the baking sheet and cut the crunch wrap into squares. Serve with sour cream and salsa on the side.
Nutrition Facts : ServingSize 1 portion, Calories 896 kcal, Carbohydrate 44 g, Protein 60 g, Fat 53 g, SaturatedFat 26 g, TransFat 1 g, Cholesterol 193 mg, Sodium 1794 mg, Fiber 5 g, Sugar 8 g, UnsaturatedFat 24 g
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.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- 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.
- Preheat the broiler. Spray an 18-by-13-inch sheet pan with cooking spray.
- 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.
DORITO TACO BAKE RECIPE BY TASTY
Here's what you need: ground beef, taco seasoning, taco sauce, nacho cheese doritos, nonstick cooking spray, crescent dough, daisy sour cream, mozzarella cheese, mild cheddar cheese, topping of your choice
Provided by Samantha Gutierrez
Categories Dinner
Yield 6 servings
Number Of Ingredients 10
Steps:
- First get your oven preheated to 350°F (180°C).
- Then cook your meat so it's nice and browned. Once it's browned, add your 2 taco seasoning packets and cook it according to the directions on the back. Once that is done add your taco sauce and let the meat continue to cook for about 5 minutes on medium-low heat. Set your meat aside.
- Smash both bags of Doritos chips to crumbs.
- Now time to start layering . You'll need a 9 x 13-inch (23 x 33 cm) glass pan or 8 x 12-inch (20 x 30.5 cm). Spray with a generous amount of nonstick spray.
- Open your tube of crescent rolls and lay them out on the pan and spread it out to cover the bottom of the pan. Then you'll add about ¾ of the bag of smashed Doritos on top of that, spreading it out evenly. Now add the meat and spread it evenly. Add the whole container of sour cream and spread it evenly. Then add your 1 bag of cheddar cheese and right after the bag of mozzarella cheese (use the whole bag). Then top it off with the remaining Doritos (or enough to generously cover the top.
- Now place in oven and bake for 25-30 minutes, until the Doritos are slightly browned.
Nutrition Facts : Calories 684 calories, Carbohydrate 21 grams, Fat 46 grams, Fiber 2 grams, Protein 43 grams, Sugar 7 grams
TACO CRESCENT BAKE
A friend shared the recipe with me, and I've prepared it monthly ever since. The crust is made from refrigerated crescent roll dough. While the ground beef is browning, I simply press the dough into a baking dish. Guest always comment on the tasty crust as well as the zesty filling and crunchy topping.-Patricia Eckard, Singers Glen, Virginia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Unroll crescent dough into a rectangle; press onto the bottom and 1 in. up the sides of a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with 1 cup of chips; set aside., In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Spoon over chips. Top with sour cream, cheese and remaining chips. , Bake, uncovered, until crust is lightly browned, 25-30 minutes. Garnish with optional toppings, if desired.
Nutrition Facts :
EASY SHEET PAN FISH TACOS
Flaky white fish with crusty, caramelized edges is topped with a cilantro slaw and drizzled with a smoky sour cream sauce in this simple fish taco recipe. Baking the fish on a sheet pan is a little heathier and a lot less messy than frying it, and means cleanup will be a breeze! For family dinners or casual get-togethers, set this up as a taco bar with other toppings such as pico de gallo, avocado slices, pickled red onions, crumbled cotija cheese, and black beans.
Provided by NicoleMcmom
Categories Mexican Fish Tacos
Time 30m
Yield 4
Number Of Ingredients 23
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
- Mix together chili powder, paprika, cumin, onion powder, salt, and pepper for tacos in a small bowl until well combined.
- Brush 2 tablespoons oil all over the prepared pan, then add mahi mahi fillets. Drizzle remaining 1 tablespoon oil over the fillets and rub to coat. Sprinkle spice mixture evenly over both sides of the fillets.
- Bake in the preheated oven until fish flakes evenly with a fork and drippings are caramelized, 10 to 12 minutes.
- While the fish is baking, prepare slaw by combining coleslaw mix, cilantro, jalapeno pepper, oil, lime juice, vinegar, garlic powder, salt, and pepper in a bowl; toss until well combined.
- Stir together sour cream, chipotle in adobo, adobo sauce, and salt for crema together in a small bowl.
- Char tortillas over a gas flame.
- Remove fish from the oven and flake it with a fork.
- Fill tortillas with fish and slaw. Drizzle with crema and squeeze lime wedges over top.
Nutrition Facts : Calories 636.5 calories, Carbohydrate 46.1 g, Cholesterol 128.7 mg, Fat 35.5 g, Fiber 6.2 g, Protein 35.2 g, SaturatedFat 11.3 g, Sodium 1337.6 mg
SHEET PAN MEATLOAF
This meatloaf cooks in about 1 hour and has minimal cleanup required. It's perfect for a weeknight meal. Pair with three-ingredient macaroni and cheese, and a vegetable to round out this meal.
Provided by thedailygourmet
Categories Beef Meatloaf
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine ground beef, eggs, bread crumbs, onion, 2 tablespoons BBQ sauce, Worcestershire sauce, garlic powder, salt, and pepper in large bowl and mix by hand.
- Line a sheet pan with foil and spray with cooking spray. Shape meatloaf mixture evenly into a rectangular shape.
- Bake in the preheated oven for 45 minutes. Brush with remaining BBQ sauce (or more as needed) and bake until internal temperature reaches 165 degrees C (73 degrees C), about 15 more minutes.
- Slice meatloaf and serve with extra BBQ sauce if desired.
Nutrition Facts : Calories 465.1 calories, Carbohydrate 20.4 g, Cholesterol 189.5 mg, Fat 33.3 g, Fiber 0.4 g, Protein 24.6 g, SaturatedFat 13.2 g, Sodium 341.2 mg
SHEET PAN CRUNCH-WRAP RECIPE BY TASTY
Here's what you need: olive oil, onion, red bell pepper, cooked chicken, taco seasoning, fresh cilantro, lime, olive oil, onion, green bell pepper, red bell pepper, lime, paprika, cumin, pepper, salt, olive oil, onion, ground beef, tomato, lime, fresh cilantro, taco seasoning, butter, onion, tomato, eggs, salt, pepper, burrito flour tortillas, shredded cheddar cheese, shredded monterey jack cheese, bacon, corn tostadas, sour cream, salsa
Provided by Julie Klink
Categories Dinner
Yield 14 servings
Number Of Ingredients 36
Steps:
- Heat olive oil in a pan over medium heat. Add the onion and red bell pepper, and cook, stirring occasionally, until caramelized. Add the chicken, taco seasoning packet, cilantro, and lime juice, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
- Heat olive oil in a pan over medium heat. Add the onion, red bell pepper, and green bell pepper, and cook, stirring occasionally, until softened. Add the paprika, cumin, cayenne pepper, salt, and pepper, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
- Heat olive oil in a pan over medium heat. Add the onion, and cook, stirring occasionally, until caramelized. Add the ground beef, break apart, and cook through until the beef is no longer pink. Add the tomato, taco seasoning packet, cilantro, and lime juice, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
- Heat butter in a pan over medium-low heat. Add the onion, and cook, stirring occasionally, until caramelized. Add the tomatoes, eggs, salt, and pepper. Fold the eggs and cook until they are no longer wet. Remove from heat, cover, and set aside.
- Generously spray a sheet tray with cooking oil spray.
- Place the tortillas so half of the tortilla is hanging over the edge of the pan. Place 6 tortillas around the border of the sheet tray and one tortilla in the middle, covering the exposed sheet tray.
- Sprinkle half of the cheddar cheese and half of the mozzarella cheese over the tortillas.
- Scoop the chicken mixture over the tortillas in the upper-left corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
- Scoop the onion and pepper mixture over the tortillas in the upper-right corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
- Scoop the beef mixture over the tortillas in the lower-right corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
- Scoop the egg mixture over the tortillas in the lower-left corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray. Top with cooked bacon.
- Place the tostadas over the fillings.
- Sprinkle the rest of the cheese over the tostadas.
- Place the last flour tortilla over the cheese.
- Fold over the tortillas so they cover up the fillings and touch the center tortilla.
- Preheat oven to 375˚F (190˚C).
- Place another sheet tray on top of the crunch-wrap. Place an oven-proof weight, like a cast-iron skillet, on top of the sheet tray.
- Bake for 20 minutes. Remove weight and sheet tray. Bake for an additional 15 minutes until the tortillas are golden and crisp.
- Flip the crunch-wrap onto a cutting board.
- Slice and serve with salsa and sour cream.
- Enjoy!
Nutrition Facts : Calories 700 calories, Carbohydrate 30 grams, Fat 43 grams, Fiber 3 grams, Protein 44 grams, Sugar 5 grams
SHEET PAN TACO DUTCH BABY
Make and share this Sheet Pan Taco Dutch Baby recipe from Food.com.
Provided by Food.com
Categories < 4 Hours
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F.
- Scatter the bacon in a single layer on a 13-by-18-inch rimmed baking sheet and roast until crisp, 18 to 22 minutes. Remove about 1/3 cup of the bacon and reserve for garnish.
- Combine the eggs and milk in a blender and process until smooth. Add the flour and 1/2 teaspoon salt and blend until smooth, then pour into the pan with the crisp bacon and stir to distribute evenly. Top with the canned chiles, Cheddar and Monterey Jack. Bake until puffed and golden, about 25 minutes.
- Meanwhile, heat a medium skillet over medium-high heat and add the olive oil. Saute the corn until starting to turn golden and charred, 3 to 5 minutes. Stir in the beans and chili powder and season with salt and pepper.
- Top the Dutch baby with the corn and black beans, tomatoes, scallions, cilantro, reserved bacon and Cotija. Serve with lime wedges and hot sauce.
Nutrition Facts : Calories 710.5, Fat 43.9, SaturatedFat 18.4, Cholesterol 265.8, Sodium 795.4, Carbohydrate 47.9, Fiber 6, Sugar 5.2, Protein 31.9
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