Sheet Pan Nachos
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Ingredients
- 12 oz. ground chuck
- 1/2 cup chopped yellow onion (from 1 small onion)
- 1/2 tsp. ground cumin
- 1/2 tsp. chili powder
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 9 oz. corn tortilla chips
- 1 (15-oz. can) pinto beans, drained and rinsed
- 12 oz. pre-shredded Mexican 4-cheese blend (about 3 cups)
- 1/2 cup minced red onion (about 1 small onion)
- 1/4 cup pickled jalapeño slices
- 1 medium-size ripe avocado, diced
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1 cup jarred salsa
- 1 lime, cut into wedges
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Cook beef and onions:
Preheat oven to 400°F. Place ground chuck and onion in a large nonstick skillet over medium. Sprinkle with cumin, chili powder, salt, and pepper. Cook, stirring often, until meat crumbles and is no longer pink and onions are softened, about 8 minutes. Transfer mixture to a plate lined with paper towels to drain.
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Prepare nachos:
Line a large rimmed baking sheet with aluminum foil. Spread chips across pan in a single layer with as little overlap as possible. Top chips evenly with meat mixture, beans, and cheese.
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Bake nachos:
Bake in preheated oven until cheese melts and just begins to brown in places, about 8 minutes. Remove chips from oven, and top with onion, jalapeño, avocado, sour cream, and cilantro. Serve with salsa and lime wedges.