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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!
Course
Appetizer
Cuisine
Tex-Mex
Prep Time
20
minutes
Cook Time
10
minutes
Total Time
30
minutes
Servings
4
Author
Elaine
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.