Sheet Pan Chili Nachos
Ingredients
The chili
-
1
tablespoon
oil
-
½
medium
yellow onion, diced
-
1 ½
pounds
lean ground beef
-
3-4
cloves
garlic, minced
-
1
chopped
chipotle chili in adobo sauce
-
4
tablespoons
chili powder
-
½
tablespoon
smoked paprika
-
1 ½-2
teaspoons
coarse salt
-
½
teaspoon
ground black pepper
-
1
15-ounce can
black beans, rinsed and drained
-
1
15-ounce can
dark red kidney beans, rinsed and drained
-
1
15-ounce can
fire-roasted diced tomatoes, drained
-
½
cup
unsalted beef stock
The nachos
-
12
ounces
corn tortilla chips
-
2
cups
shredded Mexican cheeses
-
to taste
toppings (plain Greek yogurt or sour cream, chopped green onion, chopped cilantro, diced avocado, salsa)
Instructions
- Heat oil in a Dutch oven to medium and sauté onion until soft.
- Add ground beef and cook until browned, breaking it into small pieces.
- Stir in garlic, chipotle chili, chili powder, smoked paprika, salt, and black pepper.
- Add beans, diced tomatoes, and stock; simmer for 10-15 minutes until thickened.
- Optionally blend a cup of chili and stir back into the pot.
- Preheat the oven to 400°F.
- Layer tortilla chips on a baking sheet, spoon chili over chips, and top with cheese.
- Bake for 10-12 minutes until cheese is melted and bubbly.
- Serve immediately with desired toppings.
Nutrition Facts (estimated)
Servings
10
Calories
492
Total fat
16g
Total carbohydrates
64g
Total protein
22g
Sodium
738mg
Cholesterol
30mg
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