Sheet Pan Nachos
What is a better game day snack than a giant, sharable platter of nachos, piled high with meat and cheese, and all of the delicious veggies and salsas you can think of.
Ingredients
- 1 lb ground beef or turkey
- 1 1 oz package taco seasoning
- ⅔ cup water
- 1 bag tortilla chips about 11oz
- 10 oz canned black beans rinsed and drained (about ⅔ of a can)
- 1½ cups shredded sharp cheddar
- 1 cup shredded monterey jack cheese
- ½ cup tomatoes diced
- ¼ cup red onion diced
- ⅓ cup salsa
- 1 medium avocado pitted and cubed
- ⅓ cup sour cream
- 1½ tbsp lime juice
- 3 tbsp cilantro roughly chopped
- 2 tbsp green onion sliced
- 1 large jalapeno thinly sliced
Instructions
- Preheat the oven to 350°
- In a saute pan over medium heat cook ground beef until completely browned, about 5 minutes
- Drain the fat and add in the water and taco seasoning. Stir to combine and continue cooking until the water begins to simmer and the sauce thickens, about 3-4 more minutes.
- On a greased sheet pan with lipped sides, lay tortilla chips in an even layer, leaving no gaps where possible.
- Spoon the ground beef over the chips, followed by the black beans and both cheese, making sure to distribute evenly over all of the chips.
- Place in the oven for 7-10 minutes, or until the cheese is melted and bubbling.
- While the sheet pan is in the oven, prep/chop the veggies.
- Remove the sheet pan from the oven and layer on the tomatoes, red onions, and avocado.
- In a small bowl, combine sour cream and lime juice. Place in a ziplock back and cut the corner off. On the nachos, spoon on the salsa and drizzle all over with the sour cream lime mixture.
- Sprinkle on the cilantro and green onion, and finish off with the jalapeno slices. Serve immediately