Sheet-Pan Beef Nachos

• 25 min total
• 15 min hands-on
• Serves 4
• 820 kcal
• 40 g protein

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Ingredients

• 1 lb ground beef
• 1 tbsp chili powder
• 1 tsp ground cumin
• 8 oz tortilla chips, sturdy restaurant-style
• 2 cups shredded cheddar
• ½ cup salsa
• ½ cup sour cream
• 3 green onions, sliced
• salt

Method

1. Heat the oven to 400°F (200°C). Line a large rimmed baking sheet with foil or parchment.
2. Cook the beef in a large skillet over medium-high heat, breaking it into small crumbles, until browned with no pink left (160°F / 71°C), 7–8 minutes. Spoon off the fat. Stir in the chili powder, cumin, ½ tsp salt and ¼ cup water and simmer 2 minutes, until the water is absorbed.
3. Spread half the chips over the baking sheet in a single, slightly overlapping layer. Scatter over half the beef and half the cheese. Repeat with the rest of the chips, beef and cheese, so every chip gets some topping.
4. Bake 6–8 minutes, until the cheese has melted and is bubbling at the edges. Start checking at 5 minutes. Chips scorch quickly.
5. Spoon the salsa and sour cream over the top, scatter with the green onions and serve straight from the pan.

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