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Sheet Pan Walking Tacos
Gameday just got a whole lot better with this easy Sheet Pan Walking Tacos recipe by…
Get RecipeSouthern comfort on a plate. Tender beef served over creamy, buttery grits. @GrillNation says, “It’s the perfect hearty meal.”
Ingredients
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For the Beef:
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1 lb beef sirloin or flank steak cut into bite-sized strips
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1 tbsp olive oil or butter
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1 small onion thinly sliced
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1 bell pepper sliced
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2 cloves garlic minced
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1 tbsp Tony Chachere’s Creole Seasoning
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1 tsp smoked paprika
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1/2 tsp cayenne pepper optional
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1/4 cup beef broth or water
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1 tbsp Worcestershire sauce
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1 tsp hot sauce optional
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For the Grits:
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1 cup stone-ground grits
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4 cups water or chicken broth
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1/2 tsp salt
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1 tbsp butter
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1 cup shredded sharp cheddar cheese optional
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1/4 cup heavy cream or milk optional
- Clear
Directions
- In a medium saucepan, bring 4 cups of water (or chicken broth) to a boil. Stir in salt, then gradually whisk in the grits. Reduce heat to low and cook for 20-25 minutes, stirring occasionally, until the grits are thick and creamy. Stir in butter and shredded cheese (if using). Add heavy cream or milk if needed to adjust the consistency. Keep warm.
- Heat olive oil (or butter) in a large skillet over medium-high heat. Add the beef strips and season with salt, pepper, Cajun seasoning, smoked paprika, and cayenne pepper (if using). Sauté for 4-5 minutes until browned and cooked through. Remove the beef and set aside.
- In the same skillet, add sliced onion, bell pepper, and garlic. Sauté for 3-4 minutes until the vegetables soften. Return the beef to the skillet and add beef broth, Worcestershire sauce, and hot sauce (if using). Stir well, scraping up any browned bits from the pan. Let simmer for 2-3 minutes until the sauce thickens slightly.
- To serve, spoon a generous portion of creamy grits onto a plate. Top with the Cajun beef and vegetables. Garnish with fresh parsley or green onions if desired. Serve immediately and enjoy!
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from our Cajun Country Cookbook
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