Loaded Sheet Pan Nachos

Loaded Sheet Pan Nachos image


  • 16 oz. 99% lean ground turkey breast
  • 1 tsp. chili powder
  • 1 tsp. fresh ground black pepper
  • 2 cups Hood® Sour Cream
  • 1 7oz can of chipotle peppers in adobo sauce, finely chopped
  • 2 tbsp lime juice
  • 1 bag (13 oz) tortilla chips
  • 3/4 cup cooked black beans
  • 3/4 cup frozen corn, thawed
  • 1 cup diced tomatoes
  • 8 oz. Nacho or Tex-Mex cheese blend
  • 2 ripe avocados, pitted and diced
  • 1/4 cup finely chopped cilantro
  • 1/2 cup sliced jalapeño peppers
  • 1/2 cup chopped green onions (optional)


  • STEP 1

    In a medium skillet set over medium-high heat, cook turkey and chili powder for about 8 minutes or until browned and starting to crisp. Season with ground black pepper. Set aside.

  • STEP 2

    Place sour cream, chipotle peppers, and lime juice in a medium mixing bowl and whisk until mixed; refrigerate until ready to use.

  • STEP 3

    Preheat oven to broil. Arrange tortilla chips on rimmed baking sheet lined with foil or parchment paper. Spoon ground beef over tortilla chips; layer black beans, corn, tomatoes and cheese over top. Broil for 3 to 4 minutes or until cheese is melted and bubbling.

  • STEP 4

    Top nachos with avocados and cilantro. Sprinkle jalapeƱo peppers over top. Drizzle some of the sour cream mixture generously over nachos; serve remaining mixture on the side. Top with green onions, if desired.

Per serving: Calories: 609, Carbohydrate: 46 grams, Fat: 33 grams, Saturated fat: 14 grams, Protein: 28 grams, Cholesterol: 94 milligrams, Sodium: 605 milligrams, Calcium: 323 milligrams.

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