Sheet Pan Southwestern Beef Recipes

SHEET-PAN STEAKHOUSE DINNER

Steps:

• Move one oven rack to center and one 6 inches below broiler.
• Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
• Toss potatoes in 1 tablespoon of the oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Place on sheet pan, cut side down. Bake on center rack 25 to 30 minutes or until tender.
• Meanwhile, in small bowl, mix butter, parsley, thyme, garlic and remaining 1/4 teaspoon pepper; set aside. In shallow bowl, mix asparagus, remaining 1 tablespoon oil and remaining 1/4 teaspoon salt. Gently toss to combine.
• Remove pan from oven, and transfer potatoes to plate; cover to keep warm.
• Set oven control to broil.
• Season each of the steaks with 1 teaspoon grill seasoning; place on sheet pan. Place sheet pan on top rack; broil steaks 5 minutes. Remove pan from oven, turn steaks over and arrange asparagus around steaks. Place back on top rack, and continue to broil 4 to 6 minutes or until steaks are desired doneness (135°F for medium) and asparagus is just tender. Turn oven off.
• Transfer steaks to cutting board; let stand 5 minutes. Meanwhile, place potatoes back on pan with asparagus, and return to oven, which is turned off, 4 to 5 minutes or until potatoes are warm and asparagus is tender.
• Place a dollop of the butter mixture on top of each of the steaks. Serve steaks with potatoes and asparagus.

SHEET-PAN SOUTHWEST CHICKEN WITH SWEET POTATOES

Steps:

• Heat oven to 425°F. Spray large rimmed sheet pan with cooking spray.
• In large bowl, mix 2 tablespoons of the oil, the cumin, coriander, salt and red pepper. Add sweet potatoes, bell pepper and chick peas; toss to coat. Transfer to pan in single layer.
• Do not clean bowl. Mix remaining 2 tablespoons oil and the taco seasoning mix in bowl; add chicken, and toss to coat. Add to pan with vegetables. Roast 24 to 29 minutes or until chicken is cooked through (at least 165°F in thickest part of thighs) and potatoes are fork-tender.
• Top with green onions and cilantro.

EASY SHEET PAN SOUTHWESTERN DINNER RECIPE BY TASTY

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!

EASY, MEATY SHEET PAN MEAL

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a 10x15-inch baking pan with aluminum foil.
• Arrange chicken, potatoes, and cherry tomatoes in a single layer on the prepared pan. Drizzle with oil and sprinkle with salt and pepper.
• Roast in the preheated oven until vegetables are tender and chicken is no longer pink in the centers and juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the chicken should read at least 175 degrees F (79 degrees C).
• Serve with pesto and sprinkle with basil.

SHEET PAN BEEF NACHOS RECIPE

Steps:

• Preheat oven to 400F.
• Coat a sheet pan with non-stick cooking spray. Set aside.
• Heat the olive oil in a skillet over medium-high heat. Add the garlic and cook for about 1 minute.
• Add the ground beef and cook until no longer pink. Drain the excess fat.
• Add the chili powder, paprika, cumin, oregano and cayenne pepper. Cook for 2 minutes using a wooden spoon to break up the ground beef. Remove from heat and set aside.
• Place ½ of the bag of tortilla chips onto the prepared sheet pan.
• Top the chips with half of the beef mixture, half the diced green pepper, half the diced red onion, half the black olives and half of each of the two cheeses.
• Repeat the layers.
• Bake for 5 minutes, until the cheeses have melted.
• Top with the slices of jalapeno, diced tomato, and fresh cilantro.
• Serve with salsa, sour cream and guacamole on the side.

SHEET PAN SOUTHWESTERN BEEF

Steps:

• 1. Preheat oven to 425. Arrange meat and vegetables in a single layer on 10x15 inch baking pan. Drizzle with olive oil and sprinkle with salt & pepper.
• 2. Roast until vegetables are tender and meat is to desired doneness, 20-30 minutes. serve with sauce or relish and sprinkle with herb (if using).