Loaded Sheet Pan Nachos with Avocado Cream
These Loaded Sheet Pan Nachos have it all. Crispy chips, ooey-gooey cheese, spicy chicken, creamy avocado, and lots of crunchy veggies--a perfect combo!
Servings 4
Ingredients
- 1 bag of your favourite tortilla chips
- 1 ½ - 2 cups shredded Monterey Jack cheese
- 1/1/2 - 2 cups shredded Cheddar Cheese
- 1 pound ground chicken
- 2 - 3 tablespoon taco seasoning mix
- ½ cup water mixed with 1 teaspoon cornstarch
- ½ of a 14 oz. can of black beans, rinsed and drained
- ½ red bell pepper, diced
- ½ orange pepper, diced
- 1 medium jalapeño pepper, thinly sliced
- 1 cup cherry tomatoes, sliced
- 1 cup shredded romaine lettuce
- 3 green onions, sliced
- ¼ - ½ cup sliced olives (optional)
Avocado Cream ingredients
- 1 leaves large handful cilantro
- ½ avocado
- 1 clove garlic
- juice of ½ lime
- ¼ cup extra-virgin olive oil
Instructions
- Prepare Avocado Cream first. Blend all ingredients in a blender or food processor until smooth. Set aside.
- Heat oven to 400°F.
- Brown ground chicken in skillet. Add taco seasoning mix and stir in cornstarch mixture until slightly thickened. Set aside.
- Layer tortilla chips on baking sheet to cover completely.
- Sprinkle with cheese, then cooked taco chicken, then black beans.
- Add another layer of tortilla chips, peppers, jalapeños and cheese.
- Bake at 400°F for 7 - 10 minutes or until cheese has melted.
- Remove from oven. Top with sliced tomatoes, shredded lettuce, green onions and olives, if desired.
- Drizzle with avocado cream and serve.