Sheet Tray Taco Night Recipe By Tasty

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 TRAY TACO NIGHT RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
• Make the DIY taco seasoning: Mix the salt, pepper, cumin, garlic powder, and chili powder together in a small bowl.
• Add the flank steak to a baking sheet. Drizzle with 2 teaspoons of olive oil and rub to coat, then sprinkle with 2 teaspoons of the taco seasoning and rub to coat evenly. To the other baking sheet, add the green bell pepper, mushrooms, red bell pepper, red onion, and broccoli. Drizzle with 1 tablespoon of olive oil and sprinkle with 2 teaspoons of taco seasoning. Toss to coat.
• Wrap the tortillas in foil, add to the baking sheet with veggies, and bake until the vegetables are browned and the steak is cooked to your liking, about 20 minutes. Let rest for 5 minutes, then thinly slice the steak against the grain.
• Make the lime crema: combine the Greek yogurt, lime juice, and zest in a small bowl. Season with salt.
• Serve the roasted steak and vegetables with the lime crema and your family's favorite toppings to create a DIY taco bar.
• Note: Feel free to serve with your family's favorite toppings to create a taco bar that'll make everyone happy.
• *Vegan/Vegetarian Substitution: Omit the steak and serve with 1 cup black beans for added protein.
• Enjoy!

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.

TACO NIGHT

Steps:

• Preheat the oven to 350 degrees F.
• Place the chili powder, cumin, onion powder, salt, cornstarch, garlic powder, oregano, paprika, black pepper, and cayenne or red pepper flakes, if using, in a small bowl or plastic container. Blend well.
• Spray a large skillet with nonstick cooking spray and place it over medium-high heat. Add the turkey or beef and cook, stirring and making sure to really break it up into small crumbles, until it is browned throughout, about 5 minutes. Drain off any liquid. Add the spice mixture and cook stirring, until you can smell all of the spices, about 1 minute. Add 34 cup of water and stir until the water is mostly evaporated, the meat is evenly coated with the spices, and there is still a little bit of liquid in the pan, about 4 minutes.
• To serve, place your choice of toppings in small individual bowls. Heat the taco shells on a baking sheet (or right on the oven rack, whichever you prefer) in the oven until warm and toasty, about 5 minutes. Transfer the meat to a serving bowl. Place the taco shells on a plate and cover them with a napkin or clean dish towel to keep them warm, setting them out with the bowls of toppings. Let everyone serve him or herself. Photograph by Todd Coleman/The Mom 100 Cookbook