Best Sheet Tray Taco Night Recipe By Tasty Recipes

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SHEET PAN CRUNCH-WRAP RECIPE BY TASTY



Sheet Pan Crunch-Wrap Recipe by Tasty image

Here's what you need: olive oil, onion, red bell pepper, cooked chicken, taco seasoning, fresh cilantro, lime, olive oil, onion, green bell pepper, red bell pepper, lime, paprika, cumin, pepper, salt, olive oil, onion, ground beef, tomato, lime, fresh cilantro, taco seasoning, butter, onion, tomato, eggs, salt, pepper, burrito flour tortillas, shredded cheddar cheese, shredded monterey jack cheese, bacon, corn tostadas, sour cream, salsa

Provided by Julie Klink

Categories     Dinner

Yield 14 servings

Number Of Ingredients 36

1 tablespoon olive oil
1 onion, diced
1 red bell pepper, diced
2 cups cooked chicken, shredded
1 taco seasoning, 1 packet
1 tablespoon fresh cilantro, chopped
½ lime, juiced
1 tablespoon olive oil
½ onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
½ lime, juiced
1 teaspoon paprika
½ teaspoon cumin
½ teaspoon pepper
½ teaspoon salt
1 tablespoon olive oil
1 onion, diced
1 lb ground beef
1 tomato, diced
½ lime, juiced
1 tablespoon fresh cilantro, chopped
1 taco seasoning, 1 packet
1 tablespoon butter
1 onion, diced
1 tomato, diced
6 eggs
½ teaspoon salt
½ teaspoon pepper
8 burrito flour tortillas
3 cups shredded cheddar cheese
3 cups shredded monterey jack cheese
1 lb bacon, cooked and chopped
5 corn tostadas
sour cream, to serve
salsa, to serve

Steps:

  • Heat olive oil in a pan over medium heat. Add the onion and red bell pepper, and cook, stirring occasionally, until caramelized. Add the chicken, taco seasoning packet, cilantro, and lime juice, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
  • Heat olive oil in a pan over medium heat. Add the onion, red bell pepper, and green bell pepper, and cook, stirring occasionally, until softened. Add the paprika, cumin, cayenne pepper, salt, and pepper, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
  • Heat olive oil in a pan over medium heat. Add the onion, and cook, stirring occasionally, until caramelized. Add the ground beef, break apart, and cook through until the beef is no longer pink. Add the tomato, taco seasoning packet, cilantro, and lime juice, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
  • Heat butter in a pan over medium-low heat. Add the onion, and cook, stirring occasionally, until caramelized. Add the tomatoes, eggs, salt, and pepper. Fold the eggs and cook until they are no longer wet. Remove from heat, cover, and set aside.
  • Generously spray a sheet tray with cooking oil spray.
  • Place the tortillas so half of the tortilla is hanging over the edge of the pan. Place 6 tortillas around the border of the sheet tray and one tortilla in the middle, covering the exposed sheet tray.
  • Sprinkle half of the cheddar cheese and half of the mozzarella cheese over the tortillas.
  • Scoop the chicken mixture over the tortillas in the upper-left corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
  • Scoop the onion and pepper mixture over the tortillas in the upper-right corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
  • Scoop the beef mixture over the tortillas in the lower-right corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
  • Scoop the egg mixture over the tortillas in the lower-left corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray. Top with cooked bacon.
  • Place the tostadas over the fillings.
  • Sprinkle the rest of the cheese over the tostadas.
  • Place the last flour tortilla over the cheese.
  • Fold over the tortillas so they cover up the fillings and touch the center tortilla.
  • Preheat oven to 375˚F (190˚C).
  • Place another sheet tray on top of the crunch-wrap. Place an oven-proof weight, like a cast-iron skillet, on top of the sheet tray.
  • Bake for 20 minutes. Remove weight and sheet tray. Bake for an additional 15 minutes until the tortillas are golden and crisp.
  • Flip the crunch-wrap onto a cutting board.
  • Slice and serve with salsa and sour cream.
  • Enjoy!

Nutrition Facts : Calories 700 calories, Carbohydrate 30 grams, Fat 43 grams, Fiber 3 grams, Protein 44 grams, Sugar 5 grams

SHEET PAN TACO BAKE



Sheet Pan Taco Bake image

This sheet pan taco bake has seasoned ground beef, onions, tomatoes, cilantro, and Cheddar and Monterey Jack cheeses enveloped in tortillas and baked until crunchy and golden. Great party food for feeding a crowd.

Provided by Tasty

Categories     Mains

Time 1h20m

Number Of Ingredients 14

3 tablespoons olive oil
3 medium (about 1 1/2 lbs) white onions (finely chopped)
Kosher salt and freshly ground black pepper
3 pounds 90% lean ground beef
1/4 cup finely chopped fresh cilantro
3 medium tomatoes (finely chopped)
Three (1-ounce) packets taco seasoning or your fave homemade taco seasoning
1/4 cup fresh lime juice
Nonstick cooking spray
8 burrito-size flour tortillas (warmed)
3 cups shredded Cheddar cheese
3 cups shredded Monterey Jack cheese
Five (5-inch) tostadas or corn tortillas*
Sour cream and salsa (for serving)

Steps:

  • Preheat the oven to 375°F (191°C). Generously spray a large (13 by 18-inch | 33-by 46-cm) rimmed baking sheet with cooking spray. Have a second baking sheet at the ready.
  • In a large Dutch oven over medium-high heat, warm the oil. Add the onions, season with salt and pepper, and cook, stirring occasionally, until softened and browned, 10 to 15 minutes.
  • Add the ground beef and cook, stirring to break it up as it cooks, until no longer pink, 8 to 10 minutes.
  • Stir in the cilantro, tomatoes, taco seasoning, and lime juice. Remove the skillet from the heat and let cool.
  • Turn the baking sheet so its long sides run horizontal to the edge of your counter. Place 1 flour tortilla in the center on the left-hand side of the baking sheet so it's half on the sheet and half on the counter. Working clockwise, place 2 more tortillas along the top side of the baking sheet so they overlap evenly to cover the whole top edge. Place 1 tortilla in the center of the right-hand side of the baking sheet, then place 2 more tortillas along the bottom edge of the baking sheet so they meet with the first tortilla. Place 1 tortilla in the center of the baking sheet to cover the gap. The baking sheet should be entirely covered at this point.
  • Sprinkle half of each cheese evenly over the portions of the tortillas that are covering just the bottom of the baking sheet.
  • Using a slotted spoon, scoop the beef mixture onto the cheese and spread it into an even layer. Arrange the tostadas evenly over the beef, with one in each of the four corners and one placed in the center. Sprinkle the remaining cheeses evenly over the tostadas.
  • Starting with the first flour tortilla on your left-hand side, fold the overhanging tortilla edges back over the filling so they cover the filling. Place the remaining tortilla over the cheese in the center of the baking sheet. Spray the tortillas with cooking spray.
  • Place another baking sheet on top of the taco bake, then place an ovenproof weight, like a large cast-iron skillet, on top of the baking sheet.
  • Bake for 30 minutes, then remove the weight and top baking sheet and bake until the tortillas are golden and crisp on top, 10 to 15 minutes more. Remove the baking sheet from the oven and set it on a wire rack. Let rest for 5 minutes.
  • Using oven mitts or kitchen towels to protect your hands, place a cutting board upside down over the taco bake, then, holding the cutting board and baking sheet together, flip them so the taco bake falls out of the baking sheet onto the cutting board.
  • Remove the baking sheet and cut the crunch wrap into squares. Serve with sour cream and salsa on the side.

Nutrition Facts : ServingSize 1 portion, Calories 896 kcal, Carbohydrate 44 g, Protein 60 g, Fat 53 g, SaturatedFat 26 g, TransFat 1 g, Cholesterol 193 mg, Sodium 1794 mg, Fiber 5 g, Sugar 8 g, UnsaturatedFat 24 g

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

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

WEEKDAY MEAL-PREP CHICKEN BURRITO BOWLS RECIPE BY TASTY



Weekday Meal-Prep Chicken Burrito Bowls Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, bell peppers, large red onion, olive oil, taco seasoning, salt, pepper, salsa, brown rice, black beans, corn, shredded cheddar cheese, lime, fresh cilantro

Provided by Scott Loitsch

Categories     Lunch

Yield 4 servings

Number Of Ingredients 14

2 boneless, skinless chicken breasts
3 bell peppers, any color, sliced
1 large red onion, sliced
2 tablespoons olive oil
1 tablespoon taco seasoning
salt, to taste
pepper, to taste
1 jar salsa
3 cups brown rice, cooked
1 can black beans, drained and rinsed
1 can corn
1 cup shredded cheddar cheese
1 lime, sliced into wedges
2 tablespoons fresh cilantro, to garnish

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Line a baking sheet with foil.
  • Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.
  • Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
  • Sprinkle salt and pepper on the bell peppers and onions, tossing to coat.
  • Top each chicken breast with a generous pour of salsa.
  • Bake in a preheated oven for 25 minutes.
  • Rest chicken for 10 minutes, before slicing into strips.
  • Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked bell peppers, and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
  • Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
  • Enjoy!

Nutrition Facts : Calories 1165 calories, Carbohydrate 181 grams, Fat 25 grams, Fiber 17 grams, Protein 54 grams, Sugar 14 grams

SHEET TRAY FAJITAS RICE BOWL RECIPE BY TASTY



Sheet Tray Fajitas Rice Bowl Recipe by Tasty image

Here's what you need: brown rice, salt, water, flank steak, small red onion, red bell pepper, lime juice, onion powder, chili powder, ground black pepper, fresh cilantro, lime

Provided by Mercedes Sandoval

Categories     Dinner

Yield 1 serving

Number Of Ingredients 12

¼ cup brown rice
1 teaspoon salt, divided
¾ cup water
4 oz flank steak, thinly sliced
1 small red onion, thinly sliced
1 red bell pepper, thinly sliced lengthwise
1 tablespoon lime juice
1 teaspoon onion powder
¾ teaspoon chili powder
½ teaspoon ground black pepper
2 tablespoons fresh cilantro, chopped
1 lime, cut into wedges

Steps:

  • Preheat oven to 450˚F (230˚C).
  • Place the rice in a sieve and rinse under cold water to remove excess starch.
  • Transfer the rice to a small pot with salt and water and bring to a boil over high heat. Reduce to a simmer, put a lid on, and cook until water is absorbed, about 45 minutes.
  • In a bowl, add the skirt steak, red onion, bell pepper, lime juice, onion powder, chili powder, black pepper, and remaining salt and toss until well combined.
  • Transfer to a parchment paper-lined sheet tray and bake for 12 to 15 minutes.
  • Serve steak over rice and top with cilantro and lime wedges.
  • Enjoy!

Nutrition Facts : Calories 590 calories, Carbohydrate 86 grams, Fat 11 grams, Fiber 10 grams, Protein 40 grams, Sugar 17 grams

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