Loaded Sheet Pan Nachos with Avocado Cram

• Meat

  • 1 lb Ground chicken

• Produce

  • 1/2 Avocado
  • 1/2 14 oz can Black beans
  • 1 cup Cherry tomatoes
  • 1 large handful Cilantro, leaves
  • 1 Garlic clove
  • 3 Green onions
  • 1 Jalapeno pepper, medium
  • 1/2 Lime, Juice of
  • 1/2 Red bell pepper
  • 1 cup Romaine lettuce

• Condiments

  • 1/4 cup Olives

• Baking & Spices

  • 1/2 Pepper, orange
  • 2 tbsp Taco seasoning mix

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Snacks

  • 1 bag Your favourite tortilla chips

• Dairy

  • 1 1/2 cups Cheddar cheese
  • 1 1/2 cups Monterey jack cheese

• Liquids

  • 1/2 cup Water mixed with

Found on flavourandsavour.com

Description

Directions

• Prepare Avocado Cream first. Blend all ingredients in a blender or food processor until smooth. Set aside.
• Heat oven to 400°F.
• Brown ground chicken in skillet. Add taco seasoning mix and stir in cornstarch mixture until slightly thickened. Set aside.
• Layer tortilla chips on baking sheet to cover completely.
• Sprinkle with cheese, then cooked taco chicken, then black beans.
• Add another layer of tortilla chips, peppers, jalapeños and cheese.
• Bake at 400°F for 7 - 10 minutes or until cheese has melted.
• Remove from oven. Top with sliced tomatoes, shredded lettuce, green onions and olives, if desired.
• Drizzle with avocado cream and serve.