Sheet Pan Nachos
- Preparing Time: 1 hour
- Total Time: 1 hour and 30 minutes
- Served Person: 4
- cooking spray
- 1/4 cup sour cream
- 1 teaspoon chili powder
- 1/4 cup fresh cilantro chopped
- 1 avocado sliced
- 2 tbsp water
- 1 cup shredded cheese cheddar
- 2/3 cup evaporated milk
- 1 1/2 tsp cornstarch
- 4 green onions
- 1 tomato diced
- 1/2 lb ground chorizo 8 oz
- 1 can black beans 15 oz
- 8 6-inch corn tortillas each cut into 6 wedges
- Carbohydrate 57.9668240356282 g
- Cholesterol 51.2864875035545 mg
- Fat 24.2547271069324 g
- Fiber 13.1959224104986 g
- Protein 21.6771138756869 g
- Saturated Fat 10.3265746168132 g
- Serving Size 1 1 Serving (376g)
- Sodium 486.833859921981 mg
- Sugar 44.7709016251296 g
- Trans Fat 1.67252090749761 g
- Calories 520 calories
1. Preheat broiler to high. Place 1/4 cup beans in a bowl; reserve. Place remaining beans and 1/2 cup water in a mini food processor; process until smooth. Heat a large nonstick skillet over medium-high. Add beef; cook 8 minutes, stirring to crumble. Stir in chili powder. Stir in reserved 1/4 cup beans, pureed beans, and green onions; cook 1 minute. Remove pan from heat. Arrange tortilla wedges in a single layer on a large foil--lined baking sheet coated with cooking spray. Coat tortillas with cooking spray. Broil 2 minutes on each side or until lightly browned and crisp. Remove pan from oven. Spoon beef mixture evenly over tortillas. Combine 1/4 cup milk and cornstarch in a bowl, stirring with a whisk. Combine cornstarch mixture and remaining milk in a small saucepan over medium-high; bring to a simmer. Stir in cheese; cook 2 minutes or until smooth, stirring frequently. Combine remaining 2 tablespoons water and sour cream. Drizzle cheese mixture and sour cream mixture over nachos. Top with tomato, cilantro, and salt.
