Minutes Prep time: 25
Minutes Total time: 30
Servings: 6
Difficulty: easy
1/2 cup sour cream
1 tablespoon whole milk
1 tablespoon vegetable oil
1 pound ground sirloin beef (90% lean)
1 can (10 oz each) Ro*Tel® Diced Tomatoes & Hatch Chilies, drained
1 bag (10 oz each) corn tortilla chips
2 cups shredded Mexican blend cheese
1 can (3.8 oz each) sliced ripe olives, drained
1/4 cup diced fresh tomatoes
1 large avocado, pitted, peeled, & diced
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 358 mg | 36% |
| Carbohydrate | 40 g | 13% |
| Cholesterol | 95 mg | 32% |
| Total Fat | 44 g | 67% |
| Iron | 3 mg | 16% |
| Calories | 651 kcal | 33% |
| Sodium | 635 mg | 26% |
| Protein | 29 g | 57% |
| Saturated Fat | 14 g | 69% |
| Sugars | 3 g | 0 |
| Vitamin C | 7 mg | 11% |
Preheat oven to 350°. Line 13x17-inch rimmed metal baking sheet with foil or parchment paper. In a small bowl combine sour cream and milk until blended. Set aside.
Heat vegetable oil in a 12-inch nonstick skillet on medium-high heat. Once hot, add ground beef and cook & stir until browned & crumbled, about 5 to 7 minutes. Add drained Ro*Tel; cook and stir additional 2 to 3 minutes. Remove from heat and drain excess fat if needed. Keep warm.
Empty bag of tortilla chips onto sheet pan and spread out in an even layer. Evenly distribute the ground beef mixture over the chips, then sprinkle with shredded cheese. Bake in oven 5 minutes, then remove from oven and top with sliced olives, diced fresh tomatoes and avocados. Drizzle with sour cream mixture. Serve sheet pan nachos immediately.
Ro*Tel® Hatch Sheet Pan Nachos
