RECIPE
Sheet Pan Nachos with Ch!pOhla!’s
Are you looking for that crunch to satisfy your nacho craving, give these Sheet Pan Nachos a try today! While I wouldn’t say nachos are super healthy, these are certainly a lighter, healthier, and elevated way to enjoy a fan favorite. Life is all about moderation, right? Don’t wait for the SuperBowl to enjoy these sheet pan nachos.
INGREDIENTS
For the Meat:
- 1 lb grass fed ground beef
- 1 tbsp Avocado Oil
- 1 garlic clove, minced
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- Salt and pepper to taste
For the Nachos:
- 1 can of beans (i.e black beans or pinto beans)
- Store bought pico de gallo
- 1 jalapeno, thinly diced
- 1 tbsp cilantro, chopped
- 1 avocado, diced
- Shredded cheese (i.e.sharp cheddar)
PROCESS
- 01. Preheat oven to 350 degrees
- 02. Heat a nonstick skillet and spray with avocado oil spray
- 03. Add ground beef, diced garlic, chili powder, ground cumin and salt and pepper
- 04. Break up with a wooden spoon until cooked through and no longer pink, about 7-9 minutes
- 05. Meanwhile spread ChipOhla!’s across a sheet pan and layer with beans (drain beans beforehand)
- 06. Add cooked beef mixture and spread out evenly across ChipOhla!’s
- 07. Add shredded cheese and bake for about 5-7 minutes or until cheese is melted
- 08. Top with pico de gallo, diced jalapeno, cilantro and avocado and serve
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35 min
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