Sheet Pan Nachos

Sheet Pan Nachos

Kids and adults love this casual dinner where you all serve yourself off the same baking sheet. Who wouldn’t want nachos for dinner? This meal is awesome for busy nights, game days or for feeding a crowd any time of year. For the creamiest nacho sauce, start with a block of cheese and shred it yourself.

Directions:

  1. Heat a medium skillet over medium. Coat pan with cooking spray. Add beef, garlic powder, cumin, chili powder, 1/2 teaspoon cornstarch, and salt; cook, stirring to crumble, until beef is browned, about 4 minutes. Add 1/4 cup water; reduce heat to medium, and simmer until saucy and thickened, about 2 minutes.
  2. Preheat broiler to high with oven rack in top position.
  3. Place cheese and remaining 1 teaspoon cornstarch in a small saucepan; toss to coat. Add evaporated milk. Cook over medium-low, stirring often, until thickened and smooth, about 5 minutes. Remove from heat; stir in hot sauce.
  4. Line a sheet pan with parchment paper. Arrange chips on prepared pan. Spoon beef mixture evenly over chips; drizzle with cheese sauce.
  5. Top evenly with tomatoes, onions, olives,and jalapeño; broil just until toppings are warmed, 1 to 2 minutes.
  6. Stir together yogurt and remaining 1 tablespoon water. Drizzle yogurt mixture over nachos; sprinkle with cilantro, avocado, lettuce and lime wedges, if desired.