18X13 SHEET CAKE PAN RECIPES

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EASY SHEET-PAN BEEF FAJITAS RECIPE - BETTYCROCKER.COM



Easy Sheet-Pan Beef Fajitas Recipe - BettyCrocker.com image

These oven-baked beef fajitas are a quick and easy spin on the classic version. The sliced beef, onions and peppers are seasoned and roasted together on a sheet pan, making this a great weeknight dinner with little cleanup.

Provided by Betty Crocker Kitchens

Total Time 40 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 8

2 cups sliced onion (1/4-inch slices)
1 medium red or yellow bell pepper, cut into 1/4-inch strips
2 tablespoons vegetable oil
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 lb boneless sirloin steak
8 (6-inch) Old El Paso™ flour tortillas for soft tacos & fajitas (from 8.2-oz package)
Sour cream, Old El Paso™ Thick 'n Chunky salsa, chopped fresh cilantro, if desired
Lime wedges, if desired

Steps:

  • Heat oven to 400°F. Spray 18x13-inch rimmed sheet pan with cooking spray. Add onion and bell pepper to sheet pan. Add 1 tablespoon of the oil and 2 tablespoons of the taco seasoning mix; stir to coat, spreading mixture evenly in pan. Bake 15 minutes; stir.
  • Meanwhile, cut steak into 1/4-inch strips; place in small bowl. Stir in remaining 1 tablespoon oil and remaining seasoning mix until combined and coated. Place on pan with vegetables. Bake 7 to 9 minutes longer or until beef is no longer pink and vegetables are tender.
  • Heat tortillas as directed on package. Using tongs, transfer steak mixture to serving platter or, if serving on sheet pan, carefully drain excess liquid from pan before serving.
  • Spoon steak and veggies onto each tortilla. Serve with remaining ingredients.

Nutrition Facts : Calories 390 , CarbohydrateContent 35 g, CholesterolContent 65 mg, FatContent 1 , FiberContent 2 g, ProteinContent 28 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 830 mg, SugarContent 4 g, TransFatContent 0 g

SHEET-PAN HONEY-BALSAMIC PORK CHOP DINNER - BETTYCROC…



Sheet-Pan Honey-Balsamic Pork Chop Dinner - BettyCroc… image

A sweet-and-savory glaze elevates the humble pork chop to weeknight staple status, especially when paired with crisp-tender broccoli and roasty sweet potatoes.

Provided by Betty Crocker Kitchens

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Yield 4

Number Of Ingredients 9

3 medium sweet potatoes, peeled, cut into 1-inch pieces (about 4 cups)
2 tablespoons olive oil
1 1/4 teaspoons salt
1/2 teaspoon pepper
1/2 lb fresh broccoli florets (about 4 cups)
4 boneless pork chops (about 3/4 inch thick)
3 tablespoons honey
1 tablespoon whole grain Dijon mustard
2 teaspoons balsamic vinegar

Steps:

  • Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
  • In large bowl, mix sweet potatoes, 1 tablespoon of the oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Stir to coat. Place on pan. Bake 25 minutes.
  • In same bowl, mix broccoli, remaining 1 tablespoon oil and 1/4 teaspoon of the salt. Remove pan from oven; stir or turn potatoes, and arrange broccoli on pan with potatoes. Bake 5 minutes.
  • Meanwhile, season pork chops with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
  • In small bowl, mix honey, mustard and vinegar. Reserve 2 tablespoons of the honey glaze.
  • Remove pan from oven; add pork chops to pan. Brush pork chops with remaining honey glaze. Roast 18 to 22 minutes or until pork is no longer pink and meat thermometer inserted in center reads at least 145°F, and vegetables are browned and tender.
  • Spoon reserved 2 tablespoons honey glaze on pork chops. Serve pork chops with vegetables.

Nutrition Facts : Calories 470 , CarbohydrateContent 37 g, CholesterolContent 110 mg, FatContent 2 1/2 , FiberContent 4 g, ProteinContent 44 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 1000 mg, SugarContent 19 g, TransFatContent 0 g

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