Sheet Pan Nachos
Sheet Pan Chili Nachos
I make these nachos every summer when we're camping, so I'm officially categorizing chili tin nachos as a year-round dish, not just winter or cold weather stuff.
15-Minute Sweet and Salty Chili Sheet
I’ve been making these sheet pan baked bean nachos for nearly 10 years now. My sister Tera originally shared her recipe with us years ago, and I have since adapted it slightly to my own flavor preferences. They are just as delicious as hers!
I love this bean and meat mixture on nachos. It is slightly sweet thanks to the baked beans but salty with the ground beef. Sometimes on busy nights I don’t even get plates out-we just eat together at the table right out of the pan.
INGREDIENTS
- 1 pound ground beef
- One 28-ounce can of baked beans (I use Bush’s®)
- One 15-ounce can of corn, drained
- Gluten-free corn tortilla chips
- 3 cups shredded cheddar cheese
- 1 teaspoon smoked paprika
- Garnishes: gluten-free sour cream, salsa, cilantro, chopped
- tomatoes, smoked paprika
Directions
In a frying pan, brown the beef. Add paprika.
While the beef is cooking, spread the tortilla chips onto a baking sheet. Sprinkle them with lots of shredded cheese.
Once the beef is browned, add the corn and beans and stir until heated.
Spoon the bean and beef mixture onto the chips and cheese and broil everything for 2 minutes.
Top with gluten-free sour cream, salsa, cilantro, and fresh tomatoes. A sprinkle of smoked paprika is optional.
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