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Loaded Sheet Pan Nachos

servings: 8
Loaded Sheet Pan Nachos

prep time


total time





Loaded Sheet Pan Nachos

servings: 8
  • 3/4 lb lean ground beef
  • 1 tsp chili powder
  • 1 tsp salt, divided
  • 1/2 tsp 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
  • 1 lb Nacho or Tex-Mex cheese blend
  • 2 ripe avocados, pitted and diced
  • 1/2 cup chopped green onions
  • 1/4 cup finely chopped cilantro
  • 1/2 cup sliced jalapeño peppers
In skillet set over medium-high heat, cook ground beef and chili powder for about 8 minutes or until browned and starting to crisp. Season with 1/2 tsp salt and pepper.

Meanwhile, in bowl, whisk together sour cream, chipotle peppers, lime juice and remaining salt; refrigerate until ready to use.

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.

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

TIP: For a lovely presentation and additional flavor, transfer some of the sour cream mixture and plain or low-fat sour cream into separate piping bags and drizzle over the nachos in a zigzag pattern.

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