Sheet Pan Nachos with Avocado Salsa Verde
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Have you dabbled with sheet pan meals? If you haven’t, you are missing out; especially if you need dinner on the table quickly. I have been serving up sheet pan suppers for a couple years now. Not only are they easy and fast, they are a healthier alternative because they are baked, not fried. If you’re looking to cut back on a few calories, you can find additional info on oven baking, here.
Let’s talk about Nachos! I think we can all agree the best part about nachos is the very last center piece with all the goodies. Have you ever shared a plate of nachos with someone and went head-to-head for that last bite? I have! Thankfully, there is a better way. The thing I love most about building nachos on a large sheet pan is that every single bite is the coveted money bite. Each chip is covered in all that nacho goodness and the best part is, it’s fast to make, and easy to clean up. I’ve made all kinds of sheet pan nachos from chicken, beef, turkey and vegetarian. We really don’t have a favorite, they are all delicious!
The recipe I’m sharing today is all about the Avocado Salsa Verde. I have to warn you, once you get a taste of this creamy, limey avocado salsa, it might not make it on your nachos. It is so good! For this version of sheet pan nachos, I am using ground turkey, but feel free to use your favorite protein.
Let’s eat!🤍
Sheet Pan Nachos with Avocado Salsa Verde
Ingredients
Nachos
- 5 cups tortilla chips I like Mission tortilla rounds because they hold up well
- 1/2 pound ground turkey
- 1 tbsp olive oil
- 1/4 cup water
- 1 14.5oz can black beans, rinsed and drained
- 1 2.5oz can sliced olives
- 1 large tomato, chopped
- 1/4 cup red onion, chopped finely
- 1/4 cup fresh cilantro, chopped
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp garlic powder
- salt and pepper to taste
- 1 1/2 cups low fat, store bought, shredded Mexican cheese or use whatever cheese you like
Avocado Salsa Verde
- 1 large Avocado
- 1/2 cup store bought or homemade chunky salsa Verde
- 1/2 lime, juiced
- 2 tbsp fresh cilantro, chopped
- salt and pepper to taste
Instructions
Avocado Salsa Verde
- Mash Avocado in a medium bowl until smooth. Add the salsa Verde, lime juice, cilantro, salt and pepper. Mix until combined and set aside.
Ground Turkey
- Heat a medium skillet over medium heat. Add olive oil and ground turkey. Cook turkey breaking up the meat into small crumbles until no longer pink. Add chili powder, cumin, oregano, garlic powder, and a sprinkle of salt and pepper. Toast spices for 1 minute. Add water and black beans. Cook for an additional 5 minutes until all the water is absorbed. Pull off the heat and set aside.
Nachos
- Preheat oven to 350. On a large sheet pan lined with foil, spray generously with nonstick cooking spray. Arrange tortilla chips on pan trying not to overlap. If there are any sections of the foil exposed, cover it with chips. Sprinkle 3/4 cup shredded cheese evenly over the top. Do the same with the ground turkey mixture, red onion, olives and remaining 3/4 cup cheese. Bake for 5 minutes in preheated oven. Top with fresh tomatoes, cilantro, and Avocado salsa.
To Serve Up
- Use a large wide spatula to scoop up a generous helping of nachos. Add an extra dollop of Avocado salsa and a drizzle of sour cream. You wont want nachos any other way!
Extra toppings:
- Sour cream
- Green onion
- Extra cheese