Sheet Pan Beefy Nachos

By jeknudson

Ingredients

• Cooking spray
• 6 ounces 93% lean ground beef
• 1 teaspoon garlic powder
• 3/4 teaspoon ground cumin
• 1/2 teaspoon chipotle chile powder
• 1 1/2 teaspoons cornstarch, divided
• 1/4 teaspoon kosher salt
• 5 tablespoons water, divided
• 3 ounces 2% reduced-fat sharp cheddar cheese, shredded (about 3/4 cup)
• 1/2 cup fat-free evaporated milk
• 1 teaspoon hot sauce (such as Cholula)
• 6 ounces multigrain tortilla chips (such as Tostitos)
• 1 cup chopped tomatoes
• 1/2 cup chopped green onions
• 1 red or green jalapeño, thinly sliced (about 1/3 cup)
• 1/4 cup plain nonfat Greek yogurt
• 1/4 cup roughly chopped fresh cilantro
• 1/4 cup thinly sliced radishes (optional)
• Lime wedges (optional)

Details

Adapted from cookinglight.com

Preparation

Step 1

Heat a medium skillet over medium. Coat pan with cooking spray. Add beef, garlic powder, cumin, chile powder, 1/2 teaspoon cornstarch, and salt; cook, stirring to crumble, until beef is browned, about 4 minutes. Add 1/4 cup water; reduce heat to medium, and simmer until saucy and thickened, about 2 minutes.

Preheat broiler to high with oven rack in top position.

Place cheese and remaining 1 teaspoon cornstarch in a small saucepan; toss to coat. Add evaporated milk. Cook over medium-low, stirring often, until thickened and smooth, about 5 minutes. Remove from heat; stir in hot sauce.

Line a sheet pan with parchment paper. Arrange chips on prepared pan. Spoon beef mixture evenly over chips; drizzle with cheese sauce. Top evenly with tomatoes, onions, and jalapeño; broil just until toppings are warmed, 1 to 2 minutes. Stir together yogurt and remaining 1 tablespoon water. Drizzle yogurt mixture over nachos; sprinkle with cilantro. Top with radishes and lime wedges, if desired.