How To Make Loaded Sheet Pan Nachos
Good for snacks or dinner, these sheet pan nachos are made of all Mexican flavors in one pan topped with creamy and flavorful cilantro-lime creme.
Preheat the oven to 400 degrees F.
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, oregano, and kosher salt.
Break the beef up with a wooden spoon and cook until it browns for about 8 to 10 minutes. Remove from the heat and set aside.
Using a slotted spoon to drain off the fat, transfer the beef to the pan with the chips, scattering it evenly across the pan.
Add the bell pepper, black beans, corn, black olives, and cheese.
Bake the nachos in the oven for about 5 to 7 minutes, or until the cheese melts and becomes bubbly.
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.
Drizzle the crème and serve. 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.
Serve the pan as is right on the table with little bowls of the garnishes alongside.
- Calories: 878.68kcal
- Fat: 47.25g
- Saturated Fat: 16.20g
- Trans Fat: 1.00g
- Monounsaturated Fat: 18.39g
- Polyunsaturated Fat: 7.33g
- Carbohydrates: 83.10g
- Fiber: 14.50g
- Sugar: 5.33g
- Protein: 33.42g
- Cholesterol: 85.43mg
- Sodium: 776.63mg
- Calcium: 370.18mg
- Potassium: 1401.79mg
- Iron: 5.48mg
- Vitamin A: 184.69µg
- Vitamin C: 30.81mg
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