Sheet Pan Nachos
Yet another take on a delicious, childhood appetizer and meal I’ve always enjoyed! Don’t be fooled by the classic, golden-brown glow, these are not the average pile of nachos. These can be grain, gluten, AND dairy-free, plus adjusted to suit your preferred level of spice. The sneaky seasonings and veggies not only add a pop of color, but a strong flavor that will have the whole room smell so cheesy and fresh. Might as well pile up all the pans you’ve got because everyone will clear them out before you know it!
Ingredients:
1 bag of tortilla chips (I used these, but the twelve-ounce size bag.)
2 cups spinach, chopped or hand-torn
1/4 cup red onions, sliced as desired
3 tbsp jalapenos, diced (optional)
1/2 pound ground beef, grass-fed
1/2 tbsp oregano
1/2 tbsp black pepper, freshly ground
1/2 tsp of each: cayenne pepper, cumin, paprika
(goat) cheese, measured with soul
cilantro, for garnish
diced scallions
Directions:
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
In a small-medium pan, begin sautéing the meat. Sprinkle all of the seasonings in and occasionally stir. Keep on low-medium heat.
Meanwhile, spread all the chips onto the prepared pan, as thinly-layered as possible. This is necessary so the amount of undercoated chips are limited.
Evenly disperse the prepared spinach, onions, and jalapenos, if using, on top of the chips.
Sprinkle the cooked ground beef then the cheese on top.
Cook for 12-14 minutes, then broil for 2-3. They will get extra crispy here, so be sure to keep an eye on them to avoid burning.
Garnish with cilantro and scallions. Dip in salsa, guac, or queso, if desired. Enjoy!
Notes:
Use any meat that’s preferable: chicken, shrimp, turkey. Feel free to do a meat mixture!
These do not store well, so try to prepare the amount that will be consumed. However, after about four hours in the fridge, I microwaved some and they still tasted great! Simply use your best judgment, and listen to your gut!
