SHEET PAN NACHOS

Sheet Pan Nachos
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Sheet Pan Nachos

Yield: 4
Author: Yasmine Wahab
Prep time: Cook time: Total time:

Ingredients:

For the Tortilla Chips
  • 1 bag of tortilla chips
  • 1/3 cup sliced pickled jalapeños
  • 1/2 cup black beans (drained from the can)
  • 1 heirloom tomatoes, diced
  • 1 corn, kernels removed
  • 1 tsp unsalted butter
  • salt & pepper
  • 1 lb organic ground beef
  • 3 tbsp taco seasoning
  • 1/2 cup kobe jack shredded cheese
  • cilantro leaves for garnish
For Avocado Creme
  • 1/2 avocado, diced
  • 1 15 oz faye greek yogurt
  • 1/2 lime, juice
  • 1 tbsp olive oil
  • 1 garlic clove
  • salt & pepper to taste
For the Guacamole
  • Guacamole Recipe

Instructions:

  1. Rub 1 tsp of butter over the corn and sprinkle with salt + pepper and grill for 2 minutes on each side then remove the kernels in a bowl. Set aside. For the avocado creme, place avocado, greek yogurt, garlic, lime juice, olive oil and salt + pepper in a food processor and blend until smooth. Place in bowl.
  2. Preheat oven to 350F. In a cast iron, place the ground beef and cook through then dump out 75% of the grease. Then add 3 tbsp taco seasoning and combine and add the corn kernels.
  3. Prepare the sheet pan with nachos, jalapeños, black beans, beef and corn mixture and cheese then pop in the oven for 10-12 minutes until cheese has melted. Immediately add a big scoop of avocado creme and guacamole on top and sprinkle on cilantro leaves and enjoy!
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