Dayna's Clean Sheet Pan Nachos Recipe
SUPER EASY CLEAN SHEET PAN NACHOS
I am an absolute sucker for anything Mexican and this dish is a real winner in our house. Made with fresh nutritious ingredients, this recipe comes together so quick and tastes delicious!
Easily adaptable and a great recipe to be able to "hide" any additional vegetables from the kids, this dish will become a weeknight staple in any household.
We love to just eat this straight from the pan in our house (save on dishes right?) but this recipe is also adaptable to single serves.
WHAT MAKES THIS DISH "CLEAN"?
Unfortunately when I browse the aisles in my local supermarkets for nacho chips that have only corn and salt as the ingredients, I really struggle to find any.
Many brands use a mixture of "flavours" and some even use seed oils, two things I don't include in my diet.
So failing being able to purchase any corn chips I started making my own "wrap chips" in-house. I buy fresh wholegrain tortillas/wraps from a local bakery who don't use preservatives/additives etc and cut them into rough triangles to make the "chips".
Baking these in the oven gives them a beautiful golden colour and crisps them up nicely, mimicking an additive-free style chip.
The rest of the ingredients are purchased fresh and pulled together in my kitchen, I know where they are grown if they are fresh and I can create the best blend of spices to suit our household rather than buying pre-made spice mixes which also contain a lot of numbers/additives/preservatives etc
Made fresh using WA produce and regenerative grass fed beef at dirtycleanfood.com.au
Ingredients
Serves 4
Ingredients
For the nacho mix:
1 tablespoon olive oil
1 medium onion - chopped
1kg minced beef
2 teaspoon chili powder
2 teaspoon garlic herb powder
2 teaspoon ground coriander
2 teaspoon ground cumin
1 teaspoon dried oregano
3/4 teaspoon salt
Black pepper to taste
1 capsicum halved and chopped (about 1 cup)
2 tomatoes - chopped
1 can black beans, rinsed and drained
1 cup corn
1 to 1.5 cups grated cheese
Homemade tortilla chips.
Cut 6-8 tortillas into triangles (I cut the same way I would a pizza! In half, in half again and in half again)
For garnish/serving:
Homemade guacamole
1 avocado, cubed
2 scallions, green ends sliced thinly
1 tomato, diced
1/2 cup coriander, chopped
1 jalapeño pepper, seeded and thinly sliced
Homemade Jalapeño Sour Cream
1/3 cup Bannister Downs Heavy Cream
1/2 tablespoon lemon juice
1 tablespoon chopped jalapeno peppers
Shop the Recipe
Essentials
Method
- Preheat the oven to 180°C.
Heat the olive oil in a cast iron skillet and cook the onions until they start to soften then add the mince and break up as it browns. Cook for about 8 to 10 minutes. - Add the capsicum and tomatoes.
Add the chili powder, ground coriander, ground cumin, oregano, salt and pepper. Remove from the heat and set aside. - Line the pan with homemade tortilla chips - you want them close and touching and mostly in one layer, but not too high. Transfer the beef to the sheet pan with the chips, scattering it evenly across the pan.
Add the black beans, corn, and cheese. - Bake the nachos in the oven for about 5 to 7 minutes, or until the cheese melts.
Add garnishes/topping and serve!
