Last minute company for lunch? This is simple and tasted great using Costco’s Tostados Multigrano . The only real prep was in cooking the meat. Other than that this comes together quickly. I used ground beef, but turkey would work too.
Sheet Pan Nachos
2 Tbsp. garlic-infused olive oil
½ cup finely chopped green onion leaves (green tops only)
1 Tbsp. minced jalapeno (optional)
1 (16 oz.) package ground beef (or turkey)
1 Tbsp. taco seasoning
1 (11 oz.) multigrain tostados
⅔ cup shredded cheddar cheese (or dairy-free cheese)
1 medium tomato, seeded and diced
⅓ cup sliced green onion (green parts only)
⅓ cup sliced black olives
1–2 Tbsp. finely chopped cilantro
Salsa – I prefer Pace brands
1. Preheat oven to 400°F.
2. Heat olive oil in a large skillet over medium-high heat. Add onion leaves and optional jalapeno. Sauté until leaves are bright green, fragrant, and soft. Add ground beef and brown, breaking apart into crumbles, until cooked. Once cooked, add taco seasoning, stir mixture, and adjust seasoning to taste. Remove skillet from heat and set aside.
3. Place tostados onto a rimmed baking sheet and spread into an even layer. Top with cooked beef mixture and sprinkle evenly with cheese. Bake for 5 minutes until cheese is slightlymelted.
4. Remove pan from oven. Top with your favorite optional toppings and serve warm.
Who expects to find butternut squash in summer, let alone summer in MEXICO? Walking into our favourite grocery store in Merida, Yucatan, there were TWO just waiting for us…at the door! No others in sight…was I dreaming? Nope, snatched ’emup fast.
You northerners can watch for them later. This recipe was a keeper. How can you say no to maple syrup and Dijon mustard?
Sheet Pan Maple Dijon Chicken with Roasted Butternut Squash
4 chicken thighs
salt and pepper
2/3 cup maple syrup
2/3 cup Dijon mustard
1 1/2 lb butternut squash, uncooked, peeled and cubed into 1- or 2-inch cubes
3 tablespoons olive oil
1/4 teaspoon salt
Preheat oven to 450 F. Prepare a large rimmed baking sheet (line it with aluminum foil, as it can be runny)
Season chicken thighs with salt and pepper on both sides.
In a medium bowl, whisk maple syrup and Dijon mustard.
Dip each chicken thigh on both sides into maple-Dijon mixture and place on a prepared baking sheet, skin side up, leaving space between all chicken thighs.
Add cubed butternut squash into the same bowl with the remaining maple-Dijon mixture, mix to coat, and add butternut squash on the baking sheet around the chicken, in one layer. If you run out of maple-Dijon mixture, whisk a little bit more.
Roast for 30 or 40 minutes at 450 F, uncovered, until the chicken is cooked through.
The original recipe called for adding Brussel sprouts, but I had some leftover fresh asparagus. They didn’t turn out as I had hoped….