BAKED SHEET PAN TACOS

3 steps

Updated at: Wed, 16 Aug 2023 21:11:26 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories536.7 kcal (27%)

Total Fat18.9 g (27%)

Carbs36.5 g (14%)

Sugars0.5 g (1%)

Protein55.6 g (111%)

Sodium1413 mg (71%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 lbsbeef stew meat

Vegetarian CCN VEGETARIAN “GROUND MEAT

2 Tablespoonsolive oil

divided

1 tablespoonsea salt

1 tablespoongarlic powder

1 tablespoononion powder

1 tablespoonchili powder

1lime juiced

1 cupbeef bone broth

Vegetarian: 1 cup vegetable broth

1 handfulcilantro

chopped

6corn tortillas

grain-free, or organic

Instructions

Step 1

Set the beef at the bottom of a slow cooker (or Instant Pot), add seasonings and mix well to evenly coat the meat. Pour in the broth and lime juice. Cover the slow cooker and set it to HIGH for 4 hours or LOW for 6-8 hours (or in the Instant Pot on high pressure for one hour), until the meat is cooked through and easily shreds with a fork. Allow cooling slightly before carefully shredding the meat with two forks. Set aside.

Step 2

Preheat the oven to 400 and line a baking sheet with parchment paper. Place the tortillas on the baking sheet. Add 1-2 large spoonfuls of the cooked, shredded beef to half of one of the tortillas. Carefully fold over. Repeat with remaining tortillas. Brush top half with oil and add a baking sheet on top of the tortillas, to keep them folded. Bake in the oven for 10 minutes and carefully remove the baking sheet on top. Bake for another 3-5 minutes to crisp the top of the tortillas.