Tacos on a baking sheet
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Make tacos for a crowd on one baking sheet. This recipe doesn't bake tacos on traditional tortillas, but on a bed of shredded potatoes, which provide a delicious, crispy base for the meat filling and toppings. Store-bought shredded hash brown potatoes are used; they contain less water and develop a fantastic crust when baked. For the filling, brown ground beef with spices, grate plenty of cheese, and prepare classic taco toppings: shredded lettuce, avocado, salsa, sour cream, olives, chili peppers, and hot sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of ground beef
- 5 tablespoons of vegetable oil
- 1 tsp ground cumin
- 3 tsp chili powder
- 1 tbsp tomato paste
- 560 g of chilled grated potatoes for hash browns
- 220 g cheddar, grated (about 2 cups)
- Various toppings: shredded iceberg lettuce, salsa, diced avocado, sour cream, sliced black olives, pickled jalapeños, and hot sauce
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Recipes with similar ingredients: ground beef, potato, cheddar cheese, tomato paste, salsa sauce, chili seasoning, cumin
Cooking the dish according to the recipe:
- Heat 1 tablespoon of vegetable oil in a medium skillet over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon, until darkened, about 4 minutes. Add the cumin, 2 teaspoons of chili powder, and 1/2 teaspoon of salt and stir to coat evenly.
- Move the beef to the side to create space in the middle of the pan and add the tomato paste. Cook, stirring, until the tomato paste darkens 1-2 shades, about 1 minute, then stir it into the beef. Add 1/2 cup water, bring to a rapid boil, and cook, stirring, until the water has almost completely evaporated, about 2 minutes. Keep warm.
- Preheat oven to broil. Spray a 18 x 13-inch baking pan with cooking spray.
- Place the grated potatoes on the prepared baking sheet, toss with 1 teaspoon salt, the remaining 4 tablespoons vegetable oil, and 1 teaspoon chili powder, and spread into an even layer. Roast in the oven until golden brown, 8-10 minutes. Stir well with a heatproof spatula, spread into an even layer again, and return the baking sheet to the oven.
- Grill until golden brown, another 6-8 minutes. Top with the spiced ground beef, sprinkle with grated cheddar, and grill until the cheese is melted, about 2 minutes. Add your favorite toppings, slice, and serve.
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