Smoky Sheet Pan Nachos
These easy nachos will serve a crowd for the big game or just a big gathering. We use smoked a2 cheddar for something extra special. Make these nachos.
Sheet pan nachos are the dish you make to feed an army. There's nothing complicated about nachos, but you will notice a few signature lectin free ingredients. That's what makes these Lectin Free Gourmet smoky sheet pan nachos extra special and easy on the tummy. No gut bombs here! See how easy these nachos come together with smoky cheddar made from a2 cows. Read on for the recipe.
We made our sheet pan nachos with "Just like Siete Tortilla Chips" with basil seeds instead of chia seeds. Somewhere along the way. Siete foods added chia seeds to their chips. Unfortunately, they are no longer compliant. But, don't worry. It's easy to make our own, even better, version of the original. To see the recipe on the blog, CLICK HERE.
If you're not into making your own chips, you might find something in the chip aisle at your local health food store. Just make sure the manufacturer doesn't sneak in chia seeds, which contain an inflammatory lectin. And also choose a chip that fried in olive or coconut oil. Sunflower oil is too heavy on the omega-6 fatty acids.
Once you've chosen (or made) your chips, the next layer will be the pressure cooked refried beans. Have you made them? They're super easy. To follow the recipe for my easy refried beans. CLICK HERE. You can use canned black or pinto beans. If you have Eden brand, you can skip the pressure cooker and just "refry" them with onions, salt and olive oil.
Finally, let's discuss the cheese. You can really use any compliant dairy or plant based cheese for sheet pan nachos. But what give these nachos their signature smoky flavor is the smoked raw a2 cheddar from Miller's Bio Farm. I'm so excited about this dairy farm because they are one of very few in America making handcrafted cheese from 100% genetically certified A2/A2 cows. The raw smoked cheddar grates nicely and melts beautifully on top of chips. To try their cheese simply visit their site, load up your cart and use the code LECTINFREE at checkout for a 10% discount on your first order.
The cheese is a bit pricey, so hopefully the discount will help. For me, I don't mind the higher cost for quality, healthy food. Eventually, as more and more farmers produce mindful dairy products, the price will likely reflect the greater supply.
Okay let's make nachos.
LFG Smoky Sheet Pan Nachos
1 Bag or Batch of Compliant Chips (make ahead)
1 Recipe LFG Refried Beans (make ahead)
1/2 lb Ground Beef
1 Tbsp Olive Oil
1 tsp Cumin
2 Tsp Chili Powder
1/2 tsp Salt
1 tsp Onion Powder
1 tsp Garlic Powder
1 Miller's Bio Farm Smoked Raw a2 Cheddar (grated)
2 Roma Tomatoes (peeled, seeded, and diced)
1 Small Can Sliced Black Olives (drained)
1 Green Onion (sliced)
1 Ripe Avocado (diced)
1/4 Cup Fresh Cilantro Leaves
1/4 Cup Organic Full Fat Sour Cream
1 Lime (cut into wedges
Step 1: Brown Ground Beef
In a skillet, brown ground beef in olive oil. Season with cumin, chili powder, coriander, salt, onion powder, and garlic powder. Set aside.
Step 2: Build Nachos
Preheat oven to 350 F. Line a large sheet pan with parchment paper. Arrange a layer of chips onto the lined sheet. Follow with grated smoked a2 cheese. Next, spoon pressure cooked refried beans over the grated cheese. Then, sprinkle seasoned browned ground beef over beans. Next, evenly distribute peeled, seeded and diced Roma tomatoes. Sprinkle sliced olives and sliced green onions over tomatoes. Bake for 10 minutes.
Step 3: Prepare the Fresh Toppings
While the nachos are baking, dice the avocado. Wash cilantro and remove leaves enough to make 1/4 cup. Cut a lime into 8 wedges.
Step 4: Garnish the Nachos
Once the cheese is bubbly, remove the nachos from oven. Top with avocado and cilantro. Put sour cream in a squeeze bottle and stripe the top with "crema" for a beautiful finishing touch. Place lime wedges in one corner of the pan.
Serve the nachos as is on the sheet pan. Provide appetizer plates So guests can take what they want and a lime wedge.
Pairs great with a tequila "rusca" made with barrel-aged tequila anejo, fresh lime juice and Topo Chico seltzer on the rocks with a salted rim.