Sheet Pan Nachos (Edit recipe)

Football season means snack season to me. I'm not a huge football fan, but I love snacks. Finding things both my husband and I will both eat can be a little tricky. I wanted to create dairy-free nachos so you won't miss the cheese. These hit the spot and using Siete Queso made them feel like the nachos you would get at a restaurant. These are versatile; if you tolerate dairy, you can add shredded cheese to the chips when you add beef and black beans.

5 minutes

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	331
Fat:	13 g
Carbohydrates:	24 g
Protein:	30 g
Cholesterol:	67 g
Sodium:	738 mg
Fiber:	6 g
Sugars:	2 g
Calculated per serving.

by Spoons N Spices

View original recipe

Serves: 6

Ingredients

1 lb Ground Beef
0.333 cup Yellow Onion, small dice
1 tsp Ground Cumin
0.5 tsp Chili Powder
1 tsp Sea Salt
1 tsp Garlic Powder
5 oz Dip Chip (Siete Grain-free)
8 oz Black Beans, rinsed and drained
0.5 whole Red Onion, small dice
1 whole Avocado, diced
10 oz Blanco Cashew Queso (Siete)
0.5 cup Salsa
2 whole Lime, cut into wedges

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 400° degrees.
In a medium skillet on medium heat, add the ground beef, yellow onion, cumin, sea salt, chili powder, and garlic powder.
Chop the beef into small pieces and cook until it is no longer pink. Drain any excess fat from the pan.
Spread the chips evenly on a sheet pan and top with the ground beef and black beans. Place the sheet pan in the oven to bake for 5-8 minutes. The chips should be toasted but not burnt.
Top the nachos with red onion, avocado, cilantro, salsa, and queso, and serve with lime wedges. Enjoy!