Author: Olivelle
Servings: 6
Prep Time: 25 minutes
Cook Time: 30 minutes
Get ready for the ultimate comfort food with these Sheet Pan Nachos that are loaded with flavor and color! Topped with all your favorites, from gooey cheese to savory toppings, and drizzled with Avocado Crema for that perfect creamy finish, these nachos are a hit for weeknight meals or game day. Gather your friends and dig in because it’s time to enjoy the ultimate snack experience!
For the Nachos:
- 1 tps Fiesta Spice Infused Olive Oil
- 2 lbs ground beef
- 2 Tbsp Cumin & Garlic Taco Rub & Seasoning
- 2 (11 oz) bags of tortilla chips
- 1 can black beans, drained and rinsed
- 32 oz colby jack cheese, freshly shredded
- 2 tomatoes, diced
- 1/2 cup black olives, sliced
- 1/2 large white onion, chopped
- 2 jalapenos, diced
- 1/2 cup cilantro, chopped
For the Avocado Crema:
- 2 ripe avocados
- 8 oz sour cream
- 3 Tbsp Spicy Sriracha White Barrel Aged Balsamic
- 1/2 tsp Cumin & Garlic Taco Rub and Seasoning
- 1/4 cup cilantro
- Lime Fresco Infused Sea Salt, to taste
Directions:
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Preheat oven to 350°
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Cook the beef. Heat a skillet over medium heat. Add in 1 tsp Fiesta Spice Infused Olive Oil. Once hot, add the ground beef and 2 Tbsp Cumin & Garlic Taco Rub and Seasoning. Heat until browned and fully cooked, breaking it up as it cooks.
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Once cooked, layer the nachos. On a large foil covered sheet pan, spread half of the tortilla chips in an even layer. Top with half of the cooked beef, black beans, cheese, tomatoes, olives, onions, jalapeños, and cilantro. Lightly salt if desired.
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Place the other layer of chips on top and layer with the second half of the toppings.
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Bake for 15-20 minutes until cheese is melted and chips are golden around the edges.
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While the nachos are baking, add all the avocado crema ingredients to a food processor and blend until smooth and creamy.
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Top nachos with avocado crema and enjoy!
