Sheet Pan Dinner Nachos
A casual dinner that's perfect for watching a game or your favorite new movie.
By Chef Laura Bonicelli
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
6 servings
Ingredients
- 1 poundground turkey
- 2 teaspoonsgarlic powder
- 1 1/4 teaspoonsground cumin
- 1 teaspoonchili powder
- 1/2 teaspoonKosher salt
- 1 teaspooncornstarch
- 2 tablespoonsdouble-concentrate tomato paste
- 1/2 cupwater
- 6 ouncesgrated sharp cheddar
- 1 teaspooncornstarch
- 1 cupevaporated milk
- 2 teaspoonssambal
- 8 ouncescorn chips -- 1/2 bag
- 2 cupschopped tomato
- 1 jalapeno -- thinly sliced
- 4 green onions -- thinly sliced
- plain Greek yogurt
- 1/3 cupchopped cilantro
- Maldon sea salt
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Heat a medium skillet over medium heat. Coat the pan with cooking spray. Add in the turkey, garlic powder, cumin, chili powder, Kosher salt, and cornstarch. Crumble the turkey as you are cooking. When the turkey is brown, about , add in tomato paste and 1/2 cup water. Cook, stirring, until mixture is saucy and thickened, .
- 2
Preheat broiler.
- 3
Place cheese and cornstarch in a small saucepan and toss to coat. Add in evaporated milk. Cook over medium-low heat, stirring often until thick and smooth, about . Remove from heat and stir in sambal.
- 4
Line a sheet pan with parchment paper or foil. Arrange chips on the paper. Spoon turkey mixture evenly over the chips and drizzle with the cheese sauce. Top evenly with tomatoes, jalapeno, and onions. Broil until toppings are warm.
- 5
Sprinkle yogurt, cilantro, and sea salt over the top and serve.