Sheet Pan Tacos Recipes

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SHEET PAN TACOS RECIPE BY TASTY



Sheet Pan Tacos Recipe by Tasty image

Here's what you need: black beans, portobello mushroom, pepper, jalapeño, red onion, grape tomatoes, avocado, fresh cilantro, olive oil, salt and pepper, chili powder, cumin, tortilla shell, lime, hot sauce

Provided by Chelsea Vetra

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 15

½ cup black beans, rinsed and drained
1 portobello mushroom
1 cup pepper, mixed green, yellow and orange, sliced
½ jalapeño, sliced
½ red onion
5 grape tomatoes
1 avocado, cut into small chunks
2 tablespoons fresh cilantro, chopped
1 teaspoon olive oil
salt and pepper
½ tablespoon chili powder
1 teaspoon cumin
tortilla shell, of your choice
lime, optional
hot sauce, optional

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.

Nutrition Facts : Calories 151 calories, Carbohydrate 20 grams, Fat 7 grams, Fiber 9 grams, Protein 4 grams, Sugar 1 gram

SHEET PAN TACO BAKE



Sheet Pan Taco Bake image

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

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

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.

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