Sheet Pan Nachos

These sheet pan nachos are a flavor packed, color loaded masterpiece - crispy, cheesy, and piled high with all the good stuff. Whether you're kicking back on a weeknight or gearing up for the ultimate Super Bowel feast, this dish brings the perfect blend of comfort and crunch. And let's talk about that avocado crema - silky, zesty, and downright irresistible. One bite, and you'll be hooked!

Ingredients

• 1 tsp Fiesta Spice Infused Olive Oil   

• 2 lbs Ground Beef

• 2 Tbsp Cumin & Garlic Taco Rub & Seasoning

• 2 Tbsp Spicy Sriracha White Barrel Aged Balsamic

• 2 11oz bags of Tortilla Chips

• 32 ounces Colby Jack Cheese, freshly shredded

• 2 Tomatoes, diced

• ½ lg White Onion, chopped

• ½ cup Cilantro, chopped

• 2 Jalapeños, diced

• 1 can Black Beans, drained and rinsed

• ½ cup Black Olives, sliced

Avocado Crema

• 2 Avocados 

• 8 oz Sour Cream

• 3 Tbsp Spicy Sriracha White Barrel Aged Balsamic

• ½ tsp Cumin & Garlic Taco Rub and Seasoning

• ¼ cup Cilantro

• Lime Fresco Infused Sea Salt, to taste

Directions

1. Preheat oven to 350°

2. Heat a skillet to medium. Add in Fiesta Spice Infused Olive Oil, once shimmering. Add in ground beef and Cumin & Garlic Taco Rub and Seasoning.

3. Add chips in an even layer on a sheet pan. Top half of the chips with half of the beef, beans, shredded cheese, tomatoes, olives, onions, jalapeños, and cilantro. Lightly salt if desired.

4. Place the other layer of chips on top and layer with the second half of the toppings. Bake for 15-20 minutes until cheese is melted and chips are golden around the edges.

5. In the meantime, add the ingredients for the avocado crema in a food processor and blend until smooth.

6. Top nachos with Avocado Crema and enjoy!