Sheet Pan Nachos

The recipe Sheet Pan Nachos can be made in around 25 minutes. This gluten free recipe serves 6 and costs $2.35 per serving. One serving contains 771 calories, 32g of protein, and 51g of fat. A mixture of green onions, black pepper, canned black beans, and a handful of other ingredients are all it takes to make this recipe so delicious. 204 people were impressed by this recipe. It works well as a Mexican main course. It is brought to you by Add A Pinch. With a spoonacular score of 87%, this dish is spectacular. Similar recipes include Sheet Pan Nachos, Sheet Pan Nachos, and Sheet Pan Nachos.

Servings: 6

Preparation duration: 5 minutes

Cooking duration: 20 minutes

 

Ingredients:

2 medium avocado, pitted and diced

½ teaspoon freshly ground black pepper

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

1 cup grated Cheddar cheese

1 teaspoon chili powder

2 garlic cloves, minced

3 green onions, sliced

1 pound ground beef

1 teaspoon ground cumin

¼ cup pickled jalapeno slices

½ teaspoon kosher salt

1 lime, sliced into wedges

1 cup grated Monterey Jack cheese

½ cup restaurant style salsa

1 (4-ounce) container sour cream

1 (9-ounce) package tortilla chips

Equipment:

baking paper

baking sheet

aluminum foil

oven

frying pan

slotted spoon

Cooking instruction summary:

Preheat oven to 350 F. Line a baking sheet with foil or parchment paper. Arrange the tortilla chips in a single layer on the prepared baking sheet and set aside.Add the ground beef to a medium skillet set over medium heat. Sprinkle on cumin, chili powder, salt and pepper. Cook, stirring frequently, until all of the meat is brown, about 5 minutes. Stir in the minced garlic and cook about 2 more minutes. Remove the skillet from the heat.Remove the meat mixture from the skillet using a slotted spoon and arrange it on top of the chips. Then, top with the cheeses and the the black beans. Place the sheet pan into the preheated oven and bake until the cheeses have melted, about 5 - 7 minutes. Remove from the oven and top with peppers, green onions, salsa, sour cream, and avocado. Squeeze two lime wedges over the top of the nachos and serve the remaining lime wedges on the side.

 

Step by step:


1. Preheat oven to 350 F. Line a baking sheet with foil or parchment paper. Arrange the tortilla chips in a single layer on the prepared baking sheet and set aside.

2. Add the ground beef to a medium skillet set over medium heat. Sprinkle on cumin, chili powder, salt and pepper. Cook, stirring frequently, until all of the meat is brown, about 5 minutes. Stir in the minced garlic and cook about 2 more minutes.

3. Remove the skillet from the heat.

4. Remove the meat mixture from the skillet using a slotted spoon and arrange it on top of the chips. Then, top with the cheeses and the the black beans.

5. Place the sheet pan into the preheated oven and bake until the cheeses have melted, about 5 - 7 minutes.

6. Remove from the oven and top with peppers, green onions, salsa, sour cream, and avocado. Squeeze two lime wedges over the top of the nachos and serve the remaining lime wedges on the side.


Nutrition Information:

Quickview
771k Calories
32g Protein
50g Total Fat
50g Carbs
23% Health Score
Limit These
Calories
771k
39%

Fat
50g
78%

  Saturated Fat
18g
114%

Carbohydrates
50g
17%

  Sugar
2g
3%

Cholesterol
100mg
33%

Sodium
1093mg
48%

Get Enough Of These
Protein
32g
65%

Phosphorus
534mg
53%

Fiber
12g
51%

Calcium
439mg
44%

Zinc
6mg
42%

Vitamin K
40µg
38%

Vitamin B12
2µg
36%

Magnesium
139mg
35%

Vitamin B6
0.67mg
33%

Folate
126µg
32%

Selenium
21µg
31%

Vitamin B2
0.53mg
31%

Copper
0.59mg
29%

Potassium
1016mg
29%

Vitamin B3
5mg
29%

Vitamin E
4mg
29%

Iron
5mg
28%

Vitamin C
18mg
22%

Vitamin B5
2mg
22%

Manganese
0.37mg
18%

Vitamin A
867IU
17%

Vitamin B1
0.22mg
15%

Vitamin D
0.38µg
3%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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