SHEET PAN LOS MUERTOS NACHOS
If you look at a restaurant menu, you’ll usually find nachos on the appetizers section. For me, it’s enough for a meal, and I have eaten many platters of nachos for dinner.
The problem with most nachos is that you get a towering plate of nachos that, while delicious, is disappointing after you’re about halfway through. It’s no wonder with the way most nachos are serve— a big pile of chips and then haphazard scoops of cheese, meat, or salsa. The top chips are overwhelmingly flavorful — and sometimes soggy — while the bottom is just plain old chips.
When I make nachos at home, I layer the nachos and cheese on a sheet pan. More surface area equals more coverage. Then I bake the chips so each chip is warm and cheesy. Then add toppings. Since you have a big platter instead of a pile, the toppings fill the craggy spaces of the nachos perfectly, ensuring fewer heavy, soggy, chips. This is something I’ve put a lot of time and effort into solving I know.
For a real meal, you need a good hearty protein. In this case, a flavorful taco beef made with Los Muertos Barbecue seasoning, salsa, and black beans. Then top with your favorites. I use lettuce, sliced fresh jalapeños, and sour cream to tame the heat. And speaking of heat, a sprinkling of Hot Roasted Garlic at the end adds a complex crunchy alternative to hot sauce. Although hot sauce would be good here too.
2 tbsp Ava Jane’s Kitchen Avocado Oil
- 1/2 cup diced onion
- 2 cloves garlic minced
1 tbsp Los Muertos Barbecue spice blend
- 1 lb ground beef
- 1/2 cup salsa
- 1/2 cup cooked and drained black beans
- 6 ounces sturdy tortilla chips
- 1 cup shredded cheese
- Shredded lettuce to serve
- Sliced Jalapenos to serve
- Sour cream to serve
AJK Hot Roasted Garlic, spice blend to serve
Preheat oven to 350 degrees F.
- Heat a skillet to medium heat. Add the oil, followed by onion. Cook until soft.
- Add garlic and seasoning and cook for another minute.
- Add the beef and cook until no longer pink, breaking up as you go.
- Add the salsa and beans, stir and remove from heat.
- On a large sheet pan, layer the chips with the cheese, making sure to cover each chip.
- Bake for about 5 minutes, or until cheese is melted.
- Remove and top with the taco meat and desired toppings.
- Serve immediately.
Use this again: The taco meat can be used for tacos, in a salad, omelet, or burrito.
For one or two servings: Recipe can easily be halved or doubled.
Store leftovers: Store in the fridge for up to 3 days, or freeze in a freezer safe container to use later.
- per serving
- 37 grams
- 31 grams
- 46 grams
- Saturated Fat
- 14 grams
- Polyunsaturated Fat
- 7 grams
- Monounsaturated Fat
- 20 grams
- Trans Fat
- 1 grams
- 103 milligrams
- 794 milligrams
- 613 milligrams
- 5 grams
- 3 grams
- Vitamin A
- 407 milligrams
- Vitamin C
- 3 milligrams
- 260 milligrams
- 4 milligrams