Sheet Pan Beef and Black Bean Nachos

Diets

Gluten free

Ingredients

Meat
- 8 oz 90% lean ground sirloin, lean

Produce
- 1 (15-oz. can Black beans, unsalted
- 1/4 cup Cilantro, fresh
- 4 Green onions
- 1/3 cup Tomato

Canned Goods
- 2/3 cup Evaporated milk, fat-free

Baking & Spices
- 1/2 tsp Chili powder
- 1 1/2 tsp Cornstarch
- 1/2 tsp Kosher salt

Oils & Vinegars
- 1 Cooking spray

Bread & Baked Goods
- 8 (6-in. corn tortillas, wedges

Dairy
- 2 oz Preshredded reduced-fat cheddar cheese
- 1/4 cup Sour cream, light

Liquids
- 5/8 cup Water

Found on cookinglight.com

Description

Load up the nachos on a baking sheet, then bring straight the to the table for easy serving and a great presentation. You can use pinto beans instead of black beans and shredded rotisserie chicken instead of ground beef. While we love melty shredded cheese, we found that it makes the nachos a bit unwieldy. Instead, a creamy cheese sauce coats each chip and makes them easier to separate from the pack. The topping potential is endless: Try adding diced avocado, sliced jalapeño for the hotheads in your family, or chopped bell pepper.

Directions

Preheat broiler to high. Place 1/4 cup beans in a bowl; reserve. Place remaining beans and 1/2 cup water in a mini food processor; process until smooth. Heat a large nonstick skillet over medium-high. Add beef; cook 8 minutes, stirring to crumble. Stir in chili powder. Stir in reserved 1/4 cup beans, pureed beans, and green onions; cook 1 minute. Remove pan from heat. Arrange tortilla wedges in a single layer on a large foil--lined baking sheet coated with cooking spray. Coat tortillas with cooking spray. Broil 2 minutes on each side or until lightly browned and crisp. Remove pan from oven. Spoon beef mixture evenly over tortillas. Combine 1/4 cup milk and cornstarch in a bowl, stirring with a whisk. Combine cornstarch mixture and remaining milk in a small saucepan over medium-high; bring to a simmer. Stir in cheese; cook 2 minutes or until smooth, stirring frequently. Combine remaining 2 tablespoons water and sour cream. Drizzle cheese mixture and sour cream mixture over nachos. Top with tomato, cilantro, and salt.