Sheet Pan Chorizo

Sheet Pan  Chorizo

For a long time, if I wanted a low effort meal, the crock pot was my go-to method. Then I discovered sheet pans and it opened up a whole new world of dinners. This sheet pan meal uses ground chorizo to give the meal a little kick.

Cuisine

Spanish/Mexican Inspired

Serves

6

Dish Type

Main Dish

Time

1 hour

 

This recipe is

Whole 30           Paleo

12 WW Freestyle Points

Gluten Free            Dairy Free            Nut free

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Ingredients

  • 1 green bell pepper, deseeded and cut into 1/2-inch pieces
  • 1 green bell pepper, deseeded and cut into 1/2-inch pieces
  • 1 1/2 pounds potatoes, cut into 1/2-inch pieces
  • 1 tbsp avocado or olive oil
  • 1/2 tsp fine sea salt
  • 1/4 tsp ground black pepper
  • 1-pound ground chorizo, cut into bite-sized pieces
  • 1 avocado, sliced, for garnish
  • 1 lime, sliced, for garnish
  • 2 tbsp fresh chopped cilantro, for garnish
  • 1 jalapeno, sliced, for garnish

Instructions

  • Preheat the oven to 350 F.
  • Toss the bell peppers and potatoes in the avocado oil until evenly coated. Spread them out on a rimmed baking sheet in an even layer (divide between two sheets if too crowded). Sprinkle the top with the salt and pepper.
  • Nestle the pieces of chorizo evenly among the peppers and potatoes. Bake at 350 F for 45 minutes, or until the potatoes look cooked through, but not burnt.
  • Squeeze the lime juice over the entire sheet pan then garnish with the avocado, jalapeno, and cilantro..

The more I cook, the more I realize that the tastiest meats come from pork. Now I know cuts like pork chops need a little help (like sauce and seasonings in my Saucy Maryland Chops), but all of the most well-seasoned meat comes from the pig: bacon, sausage, and now chorizo.

What is chorizo? Well, ok, technically it’s a sausage. When I think sausage, I tend to think more of German food like Bratwurst or sweet Italian sausage. A number of cultures have a form of chorizo, but I tend to associate it with Spanish or Mexican cuisine. Chorizo is usually seasoned and cured, and doesn’t need to be cooked, but you can also find raw, seasoned, ground chorizo.

Chorizo tends to have a little kick to it thanks to the peppers used when it’s cured and spices like paprika are used to flavor it. You’ll notice that the ingredient list for this recipe includes no seasonings except salt and pepper. The chorizo takes care of all the flavor.

Ingredients for Sheet Pan Chorizo: Bell Peppers, Potatoes, Ground Chorizo, garnishes
Start by preheating the oven to 350. Prepare one large or two small baking sheets. Chop your vegetables and place them in a large bowl. This recipe calls for peppers and potatoes, but feel free to experiment and mix in other ingredients.
 Chopped bell peppers and potatoes for sheet pan chorizo.
Combine the chopped vegetables in a large bowl. Add some oil to the vegetables and stir to coat. One tablespoon isn’t much, but chorizo is a fatty meat. You’ll see that as it cooks the drippings will spread through the pan. Because of the fat of the meat, I don’t use as that much oil, just a bit to get the vegetables started.
 Vegetables for the sheet pan chorizo placed on sheet pan
Spread the vegetable mix out on your baking sheets. Make sure the vegetables are evenly distributed in one layer. If you want to add some salt and pepper, now is the time to do it. Sprinkle the salt and pepper on the vegetables.
 Chorizo has been added to the vegetables on the sheet pan.
Now for the meat! I buy ground chorizo in the supermarket. Since it ground and not in casing, I can’t really slice it. I usually just use a knife or large spoon to break of chunks. Place the chucks throughout the vegetables on the pans. You want small chunks so they’ll cook evenly. Make sure they are evenly distributed over the vegetables so the fat from the meat gets mixed in, spreading that delicious flavor throughout your dish.
 Sheet pan chorizo after cooking in the oven for 40 minutes
At 350 degrees, this should take about 45 minutes to cook. Stir once, about 20 – 30 minutes through. Cook until the potatoes are cooked through, but not burnt. Remove the sheets from the oven. Take your lime and squeeze it over the pans. Transfer the meat and vegetables to a serving dish, tossing gently to mix in the lime juice.
 Sheet pan chorizo, ready to eat!
Serve with garnishes like avocado, jalapeno (if the spicy chorizo isn’t spicy enough for you), or cilantro.

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 Nutritional Information for Sheet Pan Chorizo: 490 Calories, 34 grams fat, 26 grams carbohydrates, 21 grams protein

 

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