Fall Harvest Sheet Pan Nachos
My passion for good food, fun table conversations, and simply enjoying the bounty that comes from our family farm at the dinner table each night is so strong. I love feeding my kids good quality food that not only nourishes their little growing bodies, but that tastes great and is pleasurable to eat. Food really is my love language and while I may fail at art projects, organized closets, and getting out the door in time for school, I can honestly say, I
One thing I’ve gotten so tired of is “policing” the snack options often served at social gatherings. Chips are freaking everywhere and with two young kids I just don’t like the repeated exposure to highly processed seed oils and pesticide laden grains. Luckily it doesn’t have to be that way anymore!! Thanks to my friends over at Masa Chips who have created an organic corn tortilla chip that is cooked in grass-fed beef tallow. These chips are not only crap free— but they taste delicious too. I am so happy to find a chip that I don’t feel horrible about letting my kids eat.
Nacho night has been elevated as our fall crops overlap with the summer bounty. These nachos feature summer flavors like corn, peppers, and cherry tomatoes, and with the addition of fall sweet potatoes this makes for a cozy and hearty dish.
We are a family who loves nacho night, and having these junk free chips as our main vehicle for serving all the other nourishing ingredients is icing on the cake!
Happy nacho eating everyone!
Fall Harvest Sheet Pan Nachos
PREP TIME: 15 minutes COOK TIME: 20 minutes SERVES: 6
1 small sweet potato, cut into 1/2 inch pieces
1 Tablespoon chili powder, divided
1 teaspoon ground cumin, divided
1 teaspoon paprika, divided
1 teaspoon unrefined salt, divided
1 Tablespoon melted ghee
1 pound ground beef
10 ounces of MASA corn chips
1 14 ounce can black beans, drained
1 cup corn kernels, if frozen thawed
4-5 lunch box peppers, thinly sliced (or one bell pepper thinly sliced)
2 cups shredded extra sharp raw cheddar cheese
1/2 cup whole milk Greek yogurt
pickled jalapanos (optional)
1 bunch of cilantro, minced
Fresh lime for serving
Preparation
Preheat the oven to 425F and set a baking sheet to the side.
Combine the sweet potato chunks with half of the spice mixture and drizzle with the melted ghee. Bake in the oven until lightly browned and cooked through, about 15-20 minutes. Remove from the oven and keep the oven on.
Meanwhile, in a large cast iron skillet over medium high heat add the ground beef along with the other half of the spices and salt and cook, stirring to break up the meat a bit until the meat is cooked through and no longer pink. Remove from the heat.
Scatter the chips on the baking sheet and then layer with half of the cheese, then the meat, beans, corn, peppers, sweet potato and remaining cheese. Bake in the oven for about 7 minutes or until the chips are golden and the cheese has melted.
Remove from the oven and then dollop with the yogurt, pickled jalapeños, cilantro and lime juice.
