Sheet Pan Nachos
Sheet Pan Nachos
Brie Thompson
6
25 minutes
30 minutes
Sheet pan nachos are my kind of game day move, and this pan is loaded. Ground beef seasoned with Cumin & Garlic Taco Rub and cooked in Fiesta Spice Infused Olive Oil gets a drizzle of Spicy Sriracha White Barrel Aged Balsamic, then it is piled over crunchy chips with melty Colby Jack, black beans, and jalapeños. A cool avocado crema made with Lime Fresco Infused Sea Salt finishes every bite.
Make cooking even more fun with a Recipe Gift Kit! Perfect for sharing, it comes with all the Olivelle ingredients and a recipe card for an easy, stress-free cooking experience. Grab Your Recipe Gift Kit Here >>
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
Nachos
- 1 tsp Fiesta Spice Infused Olive Oil
- 2 lb Ground Beef
- 2 Tbsp Cumin & Garlic Taco Rub
- Spicy Sriracha White Barrel Aged Balsamic, for drizzling
- 2 (11 oz) bags Tortilla Chips
- 1 can Black Beans, drained and rinsed
- 32 oz Colby Jack Cheese, freshly shredded
- 2 Roma Tomatoes, diced
- ½ cup Black Olives, sliced
- ½ medium White Onion, chopped
- 2 Jalapeños, diced
- Lime Fresco Infused Sea Salt, to taste
- ½ cup Cilantro, chopped, to garnish
Avocado Crema
- 2 ripe Avocados
- 8 oz Sour Cream
- 3 Tbsp Spicy Sriracha White Barrel Aged Balsamic
- ½ tsp Cumin & Garlic Taco Rub
- ¼ cup Cilantro
- ½ tsp Lime Fresco Infused Sea Salt
Directions
Preheat the oven to 350°F.
Warm the Fiesta Spice Infused Olive Oil in a skillet over medium heat. Add the ground beef and season with 2 Tbsp Cumin & Garlic Taco Rub. Cook until the beef is browned, about 7 to 10 minutes. In the final minute of cooking, drizzle the beef with Spicy Sriracha White Barrel Aged Balsamic.
On a large parchment-lined sheet pan, spread half the tortilla chips in an even layer. Top with half the beef, black beans, cheese, tomatoes, olives, onion, and jalapeños. Season with a pinch of Lime Fresco Infused Sea Salt.
Add a second layer of chips and repeat with the remaining toppings and another pinch of Lime Fresco Infused Sea Salt.
Bake until the cheese melts and the chips are golden, about 15 to 20 minutes.
Meanwhile, add all of the avocado crema ingredients to a food processor. Blend until smooth and creamy. Taste for salt and adjust if needed.
Remove the nachos from the oven. Top with the avocado crema and garnish with cilantro. Serve immediately.