Sheet Pan Nachos
Recipe by Gingham
A whole tray of chips under beans, beef, and cheese, finished with quick pickled onions and a cool avocado crema.
Ingredients
Quick pickled onions
- 1 small red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1/2 cup hot water
- 1 tbsp sugar
- 1 tsp kosher salt
Avocado crema
- 1 ripe avocado
- 1/2 cup sour cream
- 1 lime, juiced
- 1/4 tsp kosher salt
Nachos
- 1 tbsp olive oil
- 1 lb ground beef
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp kosher salt
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (13-ounce) bag tortilla chips
- 3 cups shredded Mexican-style cheese
- 2 Roma tomatoes, diced
- 1 jalapeño, thinly sliced (optional)
- 1/4 cup chopped cilantro
Method
Heat the oven to 425°F and line a large sheet pan with foil.
For the onions, put the sliced onion in a jar. Stir the vinegar, hot water, sugar, and salt until the sugar dissolves, pour it over, and let it sit while you cook. They're ready in 20 minutes and keep for 2 weeks in the fridge.
Heat the oil in a skillet over medium-high heat. Brown the beef, breaking it up, 6 to 8 minutes. Spoon off most of the fat, stir in the chili powder, cumin, and salt for 1 minute, then stir in the beans.
Spread half the chips on the pan, top with half the beef and half the cheese, then repeat with the rest.
Bake until the cheese melts and the edges of the chips brown, 8 to 10 minutes.
Meanwhile, mash or blend the avocado with the sour cream, lime juice, and salt until smooth. Thin it with a spoonful of water if it's too thick to drizzle.
Top the nachos with the tomatoes, jalapeño, drained pickled onions, and cilantro, drizzle with the crema, and serve straight from the pan.
Notes from the source
Swap the beef for a second can of beans to make it vegetarian. Cheese grated from a block melts more smoothly than pre-shredded.