Best Sheet Pan Southwestern Beef Recipes

SHEET PAN BEEF FAJITAS

Sheet Pan Beef Fajitas image

Treat your family to fajita night with this simple sheet pan beef fajita recipe. A deliciously seasoned flank steak cooks in the oven alongside onions and bell peppers, and is ready in no time to be served on warm tortillas with your favorite toppings, such as avocado, sour cream, and pico de gallo.

Provided by NicoleMcmom

Time 40m

Yield 6

Number Of Ingredients 11

Ingredients

2 medium bell peppers, sliced
1 medium onion, sliced
1 tablespoon olive oil, divided
1 ½ teaspoons salt, divided
1 teaspoon chili powder, divided
¾ teaspoon garlic powder
¾ teaspoon ground black pepper, divided
½ teaspoon ground cumin, divided
1 (1 1/2-pound) flank steak
2 medium limes, quartered
6 (6 inch) flour tortillas, warmed

Steps:

Preheat the oven to 450 degrees F (230 degrees C). Line a sheet pan with foil.
Combine bell peppers, onion, 2 teaspoons oil, 3/4 teaspoon salt, 1/2 teaspoon chili powder, garlic powder, 1/4 teaspoon pepper, and 1/4 teaspoon cumin on the prepared pan; toss to coat. Spread veggie mixture around the sides of the pan creating a space in the center.
Place flank steak in center of pan and brush with remaining 1 teaspoon oil. Sprinkle steak with remaining salt, chili powder, pepper, and cumin and rub to evenly coat.
Bake in the preheated oven until veggies are tender and browned around the edges and steak is beginning to firm and is hot and slightly pink in the center, 12 to 14 minutes, or to desired degree of doneness. An instant-read thermometer inserted into the center of the steak should read 140 degrees F (60 degrees C) for medium.
Transfer steak to a cutting board and rest, 5 to 10 minutes.
Thinly slice steak and return to the sheet pan. Add lime wedges and serve with tortillas.

Nutrition Facts : Calories 240.3 calories, Carbohydrate 23.1 g, Cholesterol 26.9 mg, Fat 9 g, Fiber 2.9 g, Protein 17.1 g, SaturatedFat 2.7 g, Sodium 819.6 mg, Sugar 2.8 g

SOUTHWESTERN BEEF AND RICE SKILLET

Southwestern Beef and Rice Skillet image

I like to serve this kicked-up skillet dish with warm flour tortillas and a side of guacamole. If you like things a little spicier, add more jalapeno and enjoy the heat! -Pat Hockett, Ocala, Florida

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 pound lean ground beef (90% lean)
1 medium onion, chopped
1 medium green pepper, chopped
1 jalapeno pepper, seeded and finely chopped
1-1/2 cups uncooked instant rice
1 can (14-1/2 ounces) diced tomatoes with mild green chiles
1-1/2 cups beef broth
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Mexican cheese blend

Steps:

In a large skillet, cook beef, onion, green pepper and jalapeno over medium heat until meat is no longer pink and vegetables are tender, 8-10 minutes, breaking beef into crumbles; drain., Add rice, tomatoes, broth and seasonings. Bring to a boil, then reduce heat. Simmer, covered, until liquid is absorbed, about 5 minutes. Fluff with a fork. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.

Nutrition Facts : Calories 482 calories, Fat 19g fat (8g saturated fat), Cholesterol 96mg cholesterol, Sodium 962mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 4g fiber), Protein 33g protein.

EASY SHEET PAN SOUTHWESTERN DINNER RECIPE BY TASTY

Easy Sheet Pan Southwestern Dinner Recipe by Tasty image

Here's what you need: zucchini, green bell pepper, yellow bell pepper, portobello mushroom, grape tomatoes, corn, medium yellow onion, black beans, garlic, cumin, dried oregano, garlic powder, smoked paprika, onion powder, chili powder, cayenne pepper, salt, olive oil, red bell peppers, avocado, lemon juice, pepper, red pepper flakes, fresh cilantro, corn tortilla, jalapeño, lime

Provided by Gwenaelle Le Cochennec

Categories Appetizers

Yield 4 servings

Number Of Ingredients 27

Ingredients

1 zucchini, small, cut into strips
1 green bell pepper, cut into strips
yellow bell pepper, cut into strips
portobello mushroom, caps cut into strips
½ cup grape tomatoes, halved
½ cup corn, thawed if using frozen
1 medium yellow onion, cut into wedges
15 oz black beans, 1 can, rinsed and drained
3 cloves garlic, minced, plus 3 cloves, halved
1 ½ teaspoons cumin
½ teaspoon dried oregano
1 teaspoon garlic powder
1 ½ teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon chili powder
¼ teaspoon cayenne pepper
salt, to taste
4 tablespoons olive oil, divided
3 red bell peppers, halved and seeded
1 avocado, diced
3 tablespoons lemon juice
pepper, to taste
¼ teaspoon red pepper flakes
3 tablespoons fresh cilantro, chopped
corn tortilla
1 jalapeño, sliced (optional)
lime, cut into wedges, for ganish

Steps:

Preheat the oven to 400°F (200˚C).
Place the zucchini, green and yellow bell peppers, mushrooms, grape tomatoes, corn, onion, black beans, and the minced garlic cloves on a baking sheet.
In a small bowl, combine the cumin, oregano, garlic powder, smoked paprika, onion powder, chili powder, and cayenne powder.
Sprinkle the seasoning mix over the vegetables.
Add salt and 2 tablespoons of olive oil and toss with your hands until the vegetables are well-coated.
Place the red bell pepper halves, cut side down, on a second baking sheet.
Bake the seasoned vegetables for 35 minutes, stirring halfway through, until tender. Bake the red bell peppers for 25 minutes, until soft.
Transfer the roasted red bell peppers to a medium bowl and cover it with a plate to let them sweat for about 10 minutes, until the peels are easily removed from the flesh.
Peel the red bell peppers.
Transfer the flesh from the red bell peppers into a blender or food processor.
Add the avocado, halved garlic cloves, remaining 2 tablespoons of olive oil, lemon juice, a pinch of salt and pepper, and the red pepper flakes. Blend until smooth.
Remove the roasted vegetables from the oven and sprinkle with cilantro, if using.
Serve the roasted vegetables on corn tortillas with the sauce and sliced jalapeño, and lime wedges alongside.
Enjoy!