Sheet Pan Nachos
For the longest time I thought that following a dairy free diet meant that I had to completely say goodbye to eating nachos. After a while, I realized that I was wrong. I just had to say goodbye to the idea that a good plate of nachos meant ordering a plate of chips smothered in cheese. Once I realized how many great toppings I could add to my home made nacho recipe, I knew I would never feel like I’d be missing out on this indulgent snack again. This recipe is so good, that you will have to make it in a sheet pan because there will be so many hands digging in!
INGREDIENTS
- 1 bag of corn tortilla chips
- 1 (15 oz.) can of sweet corn – drained & rinsed
- 1 (15 oz.) can of whole (or refried) pinto beans
- 1 jar of chunky salsa
- 1 small red onion – chopped
- 2 ripe avocados
- 1 jar of sliced pickled jalapeños (optional)
- 1 bunch of fresh cilantro- chopped
- 1 taco seasoning packet
- 1 lb. of ground beef
STEPS
1. Using a medium sized skillet, cook the ground beef over medium heat. Add the contents of the taco seasoning packet to the beef and mix until well combined. Set aside.
2. While the meat is cooking, add the avocados and 1/2 of the chopped red onion into a small bowl. Add salt and pepper and mix ingredients until well combined. Set aside.
3. If using a can of whole beans, drain most of the liquid from the can and add the beans into a food processor. Add salt and pepper and mix until beans are now smooth.
4. Prepare your sheet pan by lining the bottom with tin foil (to help with the mess).
5. Add a layer of tortilla chips to the bottom of the sheet pan. Add a few generous spoonfuls of corn, beans, taco seasoned meat, chopped red onion, and salsa evenly across the sheet of chips.
6. Add another layer of tortilla chips on top of the first layer of chips. Add more corn, beans, taco seasoned meat, chopped red onion, and salsa.
7. Top the sheet pan nachos with jalapeño slices, fresh cilantro, and heaping spoonfuls of the avocado around the nachos.
8. Now the sheet pan nachos are ready to enjoy!
