Sheet Pan Blended Nachos
Servings: 4
Ingredients
- 1 lb. lean ground beef (93/7)
- 1 package Monterey Mushroom’s Mexican Let’s Blend (Learn how to create Let’s Blend at home!)
- 1 16 oz. bag tortilla chips
- 1 pint cherry tomatoes, sliced in half
- 2 cups thickly shredded cheese (I used a bag of Mexican cheese)
- 1 cup guacamole
- 1/4 cup chopped cilantro
- Jalapeños, fresh or pickled, if desired
For vegetarian version
- 1 15 oz. can refried beans (lard free)
- 1 large avocado instead of guacamole
Instructions
- Preheat oven to 350° and lightly grease a foil lined baking sheet with oil.
- Spread tortilla chips evenly on top of greased baking sheet and sprinkle cheese on top of chips.
- Prepare the meat and mushroom mixture by browning the ground beef over medium heat for 7-8 minutes or until no longer pink. Add 1 package of Mexican Let’s Blend, mixing together over low heat for about 2 minutes, then remove from heat.
- Spoon ground beef and mushroom mixture over the cheese and bake in the oven for 10 minutes or until cheese is melted.
- Remove from oven and top with tomatoes and cilantro sprinkled on top. Place guacamole and jalapenos in middle of sheet pan or on the side, if desired.
Notes
For vegetarian nachos, add a base layer of refried beans on top of chips, eliminate ground beef and evenly spread Mexican Let’s Blend on top of cheese and beans. Bake for same time/temp and once removed from oven, sprinkle with tomatoes, avocado chunks and cilantro.