Description
A quick and fuss-free sheet pan dinner featuring juicy ground beef, colorful bell peppers, and a fresh chimichurri sauce that adds a vibrant twist to classic fajitas.
Ingredients
- 1 pound (450g) ground beef (80/20 or 85/15)
- 3 medium bell peppers (assorted colors), sliced
- 1 large yellow onion, sliced thin
- 3 garlic cloves, minced
- 3 tablespoons olive oil (extra virgin preferred for chimichurri)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
- 1 cup packed fresh parsley, finely chopped (for chimichurri)
- 2 tablespoons red wine vinegar (for chimichurri)
- 1 tablespoon fresh lime juice (for chimichurri)
- 1/4 teaspoon red pepper flakes (optional, for chimichurri)
- 1 garlic clove, minced (for chimichurri)
- Warm flour or corn tortillas, for serving
- Optional toppings: sour cream, shredded cheese, avocado slices, fresh cilantro
Instructions
- Preheat your oven to 425°F (220°C).
- Slice 3 medium bell peppers into thin strips and 1 large yellow onion into thin wedges. Place them in a large mixing bowl.
- Add 1 pound ground beef, 3 minced garlic cloves, 3 tablespoons olive oil, 1 teaspoon each of ground cumin, smoked paprika, and chili powder to the bowl. Season with salt and freshly ground black pepper to taste. Mix gently until combined without overworking the meat.
- Spread the beef and vegetable mixture evenly on a rimmed half-sheet pan (approx. 18×13 inches) in a single layer.
- Roast in the oven for 18-22 minutes, stirring gently halfway through (around 10 minutes) to break up the beef and redistribute the veggies.
- While roasting, prepare the chimichurri sauce by combining 1 cup finely chopped fresh parsley, 2 tablespoons red wine vinegar, 1 tablespoon fresh lime juice, 1/4 teaspoon red pepper flakes (optional), 1 minced garlic clove, and 3 tablespoons extra virgin olive oil in a small bowl. Whisk until emulsified and adjust seasoning as needed.
- Remove the sheet pan from the oven once the beef is cooked through and peppers are tender but still slightly crisp.
- Serve immediately by transferring the beef and peppers to warm tortillas and drizzling with chimichurri sauce. Add optional toppings like sour cream, avocado, or shredded cheese if desired.
Notes
[‘Do not overmix the beef to keep it tender.’, ‘Use a high oven temperature (425°F) for caramelized edges without drying out the meat.’, ‘Stir halfway through cooking to break up beef and cook evenly.’, ‘Make chimichurri ahead and let it sit 20-30 minutes for best flavor.’, ‘Warm tortillas before serving for better texture.’, ‘If substituting proteins, adjust cooking times accordingly.’, ‘Store beef and veggies separately from chimichurri and tortillas to prevent sogginess.’, ‘Leftovers keep well refrigerated for up to 3 days and frozen for up to 2 months.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: About 1/4 of the rec
- Calories: 420
- Fat: 22
- Carbohydrates: 28
- Fiber: 4
- Protein: 28
Keywords: sheet pan, ground beef, fajitas, chimichurri sauce, quick dinner, easy recipe, weeknight meal, healthy, gluten-free option