By: Chef Laura BonicelliÂ
Sheet Pan Dinner Nachos are a casual snack or dinner that’s perfect for watching a game or your favorite movie. Buy your ingredients at your favorite Farmers Market!Â
About Sheet Pan Dinner Nachos
Every once in a while, it’s nice to have a snacky dinner like Sheet Pan Dinner Nachos. The kind of dinner that is crunchy and salty but still has some healthy vegetables involved. Sometimes, it’s fun to eat with your hands and just put out some extra napkins. I serve the nachos right on the pan.
Sheet pan Dinner Nachos starts with browned turkey meat seasoned with garlic powder, cumin, and chili powder. Adding tomato paste makes it saucy. No need to buy a high-salt packaged taco flavoring mix; we’re making ours right in the pan. Next, we make the cheesy sauce using real Cheddar cheese. The evaporated milk helps get that creamy texture without using an oil-based cheese substitute.
The corn chips you select are important. Go for a whole-grain chip if you can find them. I love Whole Grain Milling Companies chips. They will hold up their crunch, even with all of the toppings. Tomatoes and green onions add fresh quality, and the jalapenos add some lovely heat.
Once you put the turkey mixture over the chips, you add your cheese sauce and then your tomatoes, jalapenos, and onions. Pop that under the broiler for a few minutes until everything is hot and starting to brown. Finally, dollop with Greek yogurt and sprinkle with cilantro leaves and coarse sea salt.
I guarantee you’ll love my Sheet Pan Dinner Nachos!
I hope you love this recipe!Â
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Need some more side dishes? Try these:
Green Beans with Dried Cranberries and Hazelnuts
Warm Cauliflower Mint Salad with Cranberries and Feta
Step by Step Instructions
Sheet Pan Dinner Nachos
Ingredients
- 1 pound ground turkey
- 2 teaspoons garlic powder
- 1 1/4 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon Kosher salt
- 1 teaspoon cornstarch
- 2 tablespoons double-concentrate tomato paste
- 1/2 cup water
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- 6 ounces grated sharp cheddar
- 1 teaspoon cornstarch
- 1 cup evaporated milk
- 2 teaspoons sambal
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- 8 ounces corn chips -- 1/2 bag
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- 2 cups chopped tomato
- 1 jalapeno -- thinly sliced
- 4 green onions -- thinly sliced
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- plain Greek yogurt
- 1/3 cup chopped cilantro
- Maldon sea salt
Instructions
- 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 5 minutes, add in tomato paste and 1/2 cup water. Cook, stirring, until mixture is saucy and thickened, 2 minutes.
- Preheat broiler.
- 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 5 minutes. Remove from heat and stir in sambal.
- 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.
- Sprinkle yogurt, cilantro, and sea salt over the top and serve.
Nutrition
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