Sheet Pan Green Chile Beef Nachos.
What I’m about to tell you might change everything.
Are you ready?
I put Fritos in these nachos. It’s true.
Please don’t leave me?
When Eddie saw that I actually bought Fritos at the grocery store, he almost left me. Also true.
It’s funny, because Fritos aren’t my thing at all. Any sort of chips like that (including Doritos) aren’t even on my list because I don’t really care for them. If I wanted to snack, it would never be on Fritos. Yet I found them in my cart.
And here’s why: it’s a complete nostalgic thing. Mother Lovett always had Fritos in her pantry, and by “pantry,” I mean the cupboard down below her bar stools in the kitchen that also housed yellow newspaper recipe clippings from 1973. And pringles. Always Pringles. Sometimes Bugles too. Not sure what it was about her and chips.
Anyhoo, she always had the Fritos out with some sort of dip. It was gross but good, in that perfect 1994 kind of way.
She wasn’t the only reason I grabbed the Fritos. I had intended on making a huge walking taco platter of nachos. Sort of like how I did this past summer – and I wanted to share it with you!
But then I changed my mind at the last minute. I did chips PLUS Fritos, and it’s essentially the same thing.
I decided to do these green chile beef sheet pan nachos, because they are almost always in our monthly rotation. They take 30 minutes and they are my fall back dinner constantly.
Something weird happens to my palate around the holiday season. Maybe it’s all the cookies and apps and cocktails, but I almost always crave a meal of tacos, some sort of almost-traditional, almost the store bought spice packet flavor my mom used when I was growing up, real legit beef tacos.
I also always crave a dish with red sauce and pasta. Oh and pizza! Yes to pizza.
What I’m trying to say in this wordy rambling mess is that we really like to eat some traditional weeknight comfort food in December. Last year (almost exactly one year ago) it was these puffy tacos. SO GOOD.
This beef has so.much.flavor. Like a ridiculous amount. The green chile creme drizzled on top is a dream. The crunchy radish slices and quick pico is perfect! There is a boatload of cheese and I’m sure you wouldn’t expect it any other way.
The real deal here is that there are LAYERS of vegetables on top of your nachos. So, obviously, this is good for us.
- 1 teaspoon olive oil
- 1 pound lean ground beef
- 1/2 red pepper bell, chopped
- 1/2 orange bell pepper, chopped
- 1/2 sweet onion, diced
- 2 garlic cloves, minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 2 (4-ounce) cans diced green chilis, 1 tablespoon reserved
- 1/3 cup low-sodium beef stock or even water
- enough tortilla chips to cover the bottom of a pan
- 1 or 2 handfuls of fritos
- 8 ounces monterey jack cheese, freshly grated
- 1 avocado, thinly sliced
- 1 bunch of cilantro, chopped and torn
- 3 radishes, thinly sliced
- fresh salsa, I used salsa verde
- sour cream for serving
- limes for spiriting
- 1 pint cherry tomatoes, chopped
- 1/4 red onion, diced
- 3 tablespoons chopped fresh cilantro
- 1/2 lime, juiced
- pinch of salt and pepper
- 1 tablespoon diced green chiles
- 1/4 cup plain greek yogurt
- 1/4 cup half and half
- 1 lime, juiced
- Preheat the oven t0 400 degrees F. Line a baking sheet with parchment paper.
- Heat a large skillet over medium heat. Add the olive oil. Add the onions, bell peppers and garlic, stirring well, and cook until translucent, about 2 minutes. Add in the beef, breaking it up with a large wooden spoon. Cook until browned, about 6 to 8 minutes. In a small bowl, combine the chili powder, cumin, paprika, onion powder, cayenne, salt and pepper. Add it to the beef and stir well (continuing to break up the pieces of beef with the spoon) until combined. Stir in the green chiles and the stock. Toss well to combine. Cover and cook on low heat. (note: if i ever find that the stock turns the mixture too watery, i will sprinkle in a spoonful or flour or cornstarch and stir stir stir, sometimes drizzling in a bit more stock.)
- Cover the baking sheet with a layer of tortilla chips. Throw in a handful or two of Fritos. Top with the cheese and the beef, alternating layers so they melt together. Place the sheet in the oven for about 10 minutes – until the cheese melts.
- Remove the pan and cover it with the pico, avocado, cilantro, salsa and radish. Drizzle with the crema. Serve immediately!
- Mix all ingredients together in a bowl. Stick in the fridge until ready to use.
- Blend ingredients together in a blender or food processor until creamy and smooth.
It’s like eating a nacho rainbow!