Sheet Pan Nachos with Picadillo
6 servings
Ingredients:
For Meat:
- 1 tbs vegetable oil
- ⅓ cup red sofrito
- ½ onion, diced
- ½ red bell pepper
- 1 lb lean ground beef
- 8 oz tomato sauce
- ¼ cup green olives
- ½ tsp salt
For Nachos:
- 15oz bag tortilla chips
- Picadillo
- 1 cup corn
- 15oz black beans
- 1 tomato, diced
- 1 ½ cups Darigold Mexican 4-Cheese Blend
- 3 green onion
- ½ cup cilantro
- 1 cup Darigold Sour Cream
- Preheat oven to 400℉.
- In a large skillet heat oil over medium heat. Add sofrito and cook, stirring, until paste begins to stick to bottom of skillet and brown, about 5 minutes. Add onion and bell pepper and cook, stirring, until tender, about 5 minutes more.
- Add beef, tomato sauce, olives, and salt and use a spoon to break up beef. Cover and reduce heat to simmer until beef is cooked through and mixture is thick, about 10 minutes. Uncover and cook until any remaining liquid boils off.
- Spread out tortilla chips on a large rimmed baking sheet. Top with picadillo, corn, black beans, tomato, and cheese. Bake until cheese is melted and some of the chips start to brown, 10-15 minutes.
- Sprinkle nachos with green onion and cilantro. Serve topped with dollops of sour cream.
