Sheet Pan Nachos

Loaded Sheet Pan Nachos come together quickly and easily, and are so much fun to eat straight from the pan. Perfect for a weekday dinner or a party.

For the Nachos:

• 1 tablespoon olive oil

• 1 medium onion,chopped

• 1 pound ground beef

• 1 teaspoon chili powder

• 1 teaspoon coriander

• 1/2 teaspoon Italian seasoning

• 1 teaspoon salt

• 1 (16-ounce) bag tortilla chips

• 1 bell pepper, cored and chopped

• 1 (15-ounce) can black beans, rinsed and drained

• 1 (12 oz) bag frozen corn

• 1 to 1 1/2 cups grated cheese or shredded Mexican cheese blend

For garnish, optional:

• 1 avocado, cubed

• scallions, green ends sliced thinly

• tomato salsa

• 1/2 cup cilantro, chopped

• 1 jalapeño pepper, seeded and thinly slice

For the cilantro-lime crème:

• 1 cup sour cream

• Juice of one lime

• 1/3 cup cilantro

• Pinch of salt

Instructions:

• Preheat the oven to 400°F

• Cook the onions and beef: Heat the olive oil in a medium nonstick or cast iron skillet, and cook the onions for 5 minutes until they start to soften. Add the beef, chili powder, coriander, Italian seasoning, and salt. Break the beef up with a wooden spoon and cook until it browns, about 8 to 10 minutes. Remove from the heat and set aside.

• Line the pan with tortilla chips. I probably used 6 to 8 handfuls of tortilla chips to line the sheet pan. You want them close and touching and mostly in one layer, but not too high.

• Add the beef. Using a slotted spoon to drain off the fat, transfer the beef to the pan with the chips, scattering it evenly across the pan. Be generous—you’ll use it all up.

• Add the toppings. Add the bell pepper, black beans, corn, and cheese

• Bake the nachos. Bake the nachos in the oven for about 5 to 7 minutes, or until the cheese melts and becomes bubbly. Make the cilantro lime crème While the nachos bake, place the sour cream, lime, cilantro, and salt into the bowl of a food processor fitted with the blade. Process until the ingredients become smooth and there are no lumps. Taste and add more salt if necessary. If you don’t want to bother with your food processor, you could finely chop the cilantro and stir it into the sour cream with the lime juice and salt.

• Remove the sheet pan from the oven and sprinkle with the fresh cilantro. Using a spoon drizzle the crème across the top of the nachos.

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