Sheet Pan Taco-Dillas
Taco night is such a family dinner winner for a few reasons. One, it’s highly adaptable depending on how you want to make your own taco. Two, it’s wrapped in a delicious tortilla. Three, it is a complete no brainer to make, requiring no complicated steps or ingredients. Quesadillas are similarly loved in our family, but as soon as our numbers swelled past 4 family members it became a hassle to cook them all and keep them warm until dinnertime. No thanks! Enter the taco-dilla. Made on a sheet pan, still crispy and melty in the best way, but made in a fraction of the time. My new favorite dinner winner has arrived.
Ingredients:
Makes 8 servings
Tacos:
1 tablespoon butter
1 pound ground turkey (or beef)
2 zucchinis, grated
1 teaspoon salt
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 cup of cheese, grated
16 tortillas
a bit of olive oil or butter
optional add ins:
sautéed onion, peppers, kale or whatever other veggie you have on hand
Homemade Pico:
1 pint cherry tomatoes, quartered
½ red onion, diced
juice from 1 lime
1 tablespoon chopped cilantro
salt to taste
Directions:
Heat a wide skillet over medium heat, melt the butter in it and add the turkey. Use a wooden spoon to break it up as it browns. While it cooks sprinkle the seasonings over top. When it’s nice and browned, add the grated zucchini and stir through with the heat still on. Let it cook until the zucchini has lost a bit of its moisture and it starting to caramelize. Turn the heat off and set aside. You can go straight from here and just make tacos, but if you want taco-dillas proceed on!
Line a baking sheet with parchment and preheat the oven to 400 degrees F. Lay a tortilla on the parchment and scoop about ¼ cup of turkey mixture on top and sprinkle 2 tablespoons of the grated cheese over top. Fold it in half and press. Continue until all done. You may have some leftover meat, that’s ok! You can either save it for leftover breakfast burritos the next morning or scoop it up with chips. Rub the top of the folded tortillas with a bit of olive oil and pop in the oven. Let it cook for about 20 minutes while you make the pico. Simply combine all the pico ingredients in a bowl and stir. Give it a taste for seasoning and adjust until it tastes just right for you. Enjoy!
