Sheet Tray Taco Night Recipe By Tasty

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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.

SHEET TRAY TACO NIGHT RECIPE BY TASTY



Sheet Tray Taco Night Recipe by Tasty image

Here's what you need: kosher salt, ground black pepper, ground cumin, garlic powder, chili powder, flank steak, extra virgin olive oil, green bell pepper, mushroom, red bell pepper, medium red onion, broccoli, small corn tortillas, greek yogurt, lime juice, lime zest, kosher salt, black bean, fresh cilantro, pico de gallo, corn and black bean salsa, shredded cheddar cheese, guacamole, lime wedge, hot sauce

Provided by Pierce Abernathy

Categories     Dinner

Yield 4 servings

Number Of Ingredients 25

2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon garlic powder
1 tablespoon chili powder
2 lb flank steak
2 teaspoons extra virgin olive oil, divided
1 green bell pepper, seeded and sliced
1 cup mushroom, sliced
1 red bell pepper, seeded and sliced
1 medium red onion, thinly sliced
1 head broccoli, cut into florets
12 small corn tortillas
½ cup greek yogurt
1 tablespoon lime juice
¼ teaspoon lime zest
kosher salt, to taste
black bean
fresh cilantro, chopped
pico de gallo
1 cup corn and black bean salsa
shredded cheddar cheese
guacamole
lime wedge
hot sauce

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!

Nutrition Facts : Calories 744 calories, Carbohydrate 59 grams, Fat 23 grams, Fiber 10 grams, Protein 75 grams, Sugar 11 grams

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

TACO NIGHT



Taco Night image

Provided by Katie Workman

Categories     main-dish

Time 20m

Yield 8 servings

Number Of Ingredients 19

1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons onion powder
1 teaspoon kosher or coarse salt
1 teaspoon cornstarch
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon sweet paprika
1/2 teaspoon freshly ground black pepper
Pinch of cayenne or red pepper flakes (optional)
Nonstick cooking spray
2 pounds ground turkey or beef
Shredded lettuce
Salsa or taco sauce
Shredded Cheddar, Monterey Jack, or a Mexican cheese blend
Low-fat or regular sour cream
Diced tomatoes
Diced avocados
About 12 taco shells

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

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