30 Minute Sheet Pan Green Chile Beef Nachos

• Gluten free

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 1 Avocado
  • 1/2 Bell pepper, orange
  • 1 pint Cherry tomatoes
  • 1 bunch Cilantro
  • 3 tbsp Cilantro, fresh
  • 2 Garlic cloves
  • 1 tbsp Green chiles
  • 2 (4-ounce cans Green chilis
  • 2 1/2 Lime
  • 1 tsp Onion powder
  • 3 Radishes
  • 1/4 Red onion
  • 1/2 Sweet onion

• Canned Goods

  • 1/3 cup Beef stock, low-sodium

• Condiments

  • 1 Salsa, fresh

• Baking & Spices

  • 1/8 tsp Cayenne pepper
  • 1 tsp Chili powder
  • 1 tsp Paprika, smoked
  • 1/2 tsp Pepper
  • 1/2 Red pepper bell
  • 1/2 tsp Salt
  • 1 pinch Salt and pepper

• Oils & Vinegars

  • 1 tsp Olive oil

• Nuts & Seeds

  • 1 1/2 tsp Cumin, ground

• Snacks

  • 1 Enough tortilla chips to cover the bottom of a pan
  • 1 handfuls Fritos

• Dairy

  • 1/4 cup Greek yogurt, plain
  • 1/4 cup Half and half
  • 8 oz Monterey jack cheese
  • 1 Sour cream

Found on howsweeteats.com

Ingredients

• 1 teaspoon olive oil
• 1 pound lean ground beef
• 1/2 red pepper bell, chopped
• 1/2 orange bell pepper, chopped
• 1/2 sweet onion, diced
• 2 garlic cloves, minced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 2 (4-ounce) cans diced green chilis, 1 tablespoon reserved
• 1/3 cup low-sodium beef stock (or even water)
• enough tortilla chips to cover the bottom of a pan
• 1 or 2 handfuls of fritos
• 8 ounces monterey jack cheese, freshly grated
• 1 avocado, thinly sliced
• 1 bunch of cilantro, chopped and torn
• 3 radishes, thinly sliced
• fresh salsa (I used salsa verde)
• sour cream for serving
• limes for spiriting
• 1 pint cherry tomatoes, chopped
• 1/4 red onion, diced
• 3 tablespoons chopped fresh cilantro
• 1/2 lime, juiced
• pinch of salt and pepper
• 1 tablespoon diced green chiles
• 1/4 cup plain greek yogurt
• 1/4 cup half and half
• 1 lime, juiced

Directions

• Preheat the oven t0 400 degrees F. Line a baking sheet with parchment paper. Heat a large skillet over medium heat. Add the olive oil. Add the onions, bell peppers and garlic, stirring well, and cook until translucent, about 2 minutes. Add in the beef, breaking it up with a large wooden spoon. Cook until browned, about 6 to 8 minutes. In a small bowl, combine the chili powder, cumin, paprika, onion powder, cayenne, salt and pepper. Add it to the beef and stir well (continuing to break up the pieces of beef with the spoon) until combined. Stir in the green chiles and the stock. Toss well to combine. Cover and cook on low heat. (note: if i ever find that the stock turns the mixture too watery, i will sprinkle in a spoonful or flour or cornstarch and stir stir stir, sometimes drizzling in a bit more stock.) Cover the baking sheet with a layer of tortilla chips. Throw in a handful or two of Fritos. Top with the cheese and the beef, alternating layers so they melt together. Place the sheet in the oven for about 10 minutes - until the cheese melts. Remove the pan and cover it with the pico, avocado, cilantro, salsa and radish. Drizzle with the crema. Serve immediately! quick pico Mix all ingredients together in a bowl. Stick in the fridge until ready to use. green chile crema Blend ingredients together in a blender or food processor until creamy and smooth.