Sheet Pan Taco Dutch Baby Recipes

SHEET PAN TACO BAKE

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.

SHEET PAN TACOS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F.and place parchment paper on a baking tray, or lubricate it well with olive oil.
• Place your tomatoes, onions, peppers, and mushrooms on the sheet pan. Drizzle with approx. 1 tsp of olive oil, then sprinkle on the salt, pepper, chili powder and cumin.
• Place in the oven and cook for 25 minutes.
• Remove the tray from the oven, place black beans on the tray and mix the contents well. Place the tray back in the oven for 5 more minutes to warm up the beans.
• Remove from the oven. Use any tortilla shell you enjoy, add in avocado and then garnish with cilantro.
• Top with lime juice and hot sauce if desired. Serve.

SAVORY DUTCH BABY RECIPE BY TASTY

Steps:

• Add the eggs, melted butter, milk, flour, and salt to a blender and blend on medium speed until frothy. Stir in the thyme and chives. Let the batter rest for 30 minutes.
• Preheat the oven to 400°F (200°C). Place a 10-inch (25 cm) cast iron skillet in the oven to warm while it preheats.
• Carefully remove the hot pan from the oven and melt the butter in the pan, swirling to coat evenly. Pour the batter into the hot pan and quickly return to the oven.
• Bake for 25-30 minutes, until the Dutch baby is golden brown and has risen up the sides of the pan considerably.
• While the Dutch baby bakes, make the filling: Add the pancetta to a cold, large, high-walled skillet. Turn the heat to medium and begin rendering the fat from the pancetta, stirring occasionally, 6-8 minutes. When the pancetta is crisp, remove from the pan with a slotted spoon and set aside, leaving the rendered fat behind.
• Add the shallot to the pan and sauté for 1-2 minutes, until beginning to soften. Add the garlic and sauté until fragrant, about 1 minute.
• Add the sweet potato to the pan and season with ½ teaspoon of salt. Cook for 8-10 minutes, stirring occasionally, until the sweet potato is golden brown and tender.
• Add the kale and cook for 1-2 minutes, until just wilted. Season with the remaining ¼ teaspoon of salt, plus more to taste. Remove the pan from the heat and set aside.
• Assemble the Dutch baby. Once the Dutch baby is finished baking, remove from the oven and immediately sprinkle all over with the shredded Gouda. Top with the sweet potato and kale hash, reserved pancetta, and sunny-side up eggs. Garnish with chives and pepper.
• Enjoy!

DUTCH BABY

Steps:

• Preheat the oven to 425 degrees F.
• Peel, core, and slice the apple 1/8 inch thick. Melt 3 tablespoons of the butter in a 9-inch ovenproof crêpe pan or skillet over medium to medium-high heat. Add the apple, 1 tablespoon of the granulated sugar, and the cinnamon and toss well. Sauté the apple for 5 to 7 minutes until tender, tossing occasionally. Spread the apple out in the pan and keep hot over low heat.
• Meanwhile, melt the remaining tablespoon of butter in the microwave. In a medium bowl, whisk together the milk, eggs, melted butter, and vanilla. In a small bowl, combine the flour, the remaining tablespoon of granulated sugar, and the salt. Whisk the flour mixture into the milk mixture, whisking until there are no lumps. Pour the batter over the cooked apple in the hot pan and immediately place in the oven.
• Bake for 12 to 15 minutes, until the pancake is puffed and the edges start to get crispy and browned. Dust lightly with sifted confectioners' sugar, cut in wedges, and serve hot with maple syrup.

SHEET PAN TACO DUTCH BABY

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.

CHEF JOHN'S DUTCH BABIES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Blend milk, flour, eggs, vanilla extract, and salt together in a blender until batter is smooth.
• Melt clarified butter in a 10-inch cast-iron skillet over high heat until bubbling; pour batter into the center of the skillet.
• Bake in the preheated oven until puffed and golden, 20 to 25 minutes. Brush with 1 tablespoon butter, drizzle lemon juice over the top, and dust with confectioners' sugar.

DUTCH BABY

Steps:

• Fifteen minutes before baking preheat the oven to 450°; have a pie plate or oven-proof skillet ready.
• Whisk together the milk, flour, eggs, sugar and vanilla; put the butter in the pie plate or skillet and place the pan in the oven just until the butter is melted; with a brush coat the rim and entire inside of the pan.
• Slowly pour batter into hot pan; bake for 20 minutes; reduce heat to 350° and bake another 8-10 minutes, until pancake is well-browned; remove from oven and sieve confectioners' sugar over the top; serve immediately with fruit spooned into the center of the pancake.