Sheet Pan Chili Nachos

Name: Sheet Pan Chili Nachos
Prep time: 5 min
Cook time: 20 min
Yield: 16
Cuisine: American,
Ingredients: 1 pound ground beef; 1 package chili seasoning mix original; 1 can (16 oz) Bush’s® Light Red Kidney Beans drained and rinsed; 1 can (8 oz) tomato sauce; 2 tbsps Frank’s RedHot® Original Cayenne Pepper Hot Sauce plus more to serve; 1 package (12 oz) restaurant-style tortilla chips; 2 cups shredded Cheddar cheese; 1 medium avocado peeled, pitted and chopped; 2 tbsps chopped fresh cilantro

What’s not to love about these sheet pan nachos? Layered with all the fixing’s you’d expect on chili nachos – Bush’s® Light Red Kidney Beans, ground beef, melty Cheddar cheese and avocado – plus the classic taste of McCormick® Orig... Read More Read Less

5m

PREP TIME

20m

COOK TIME

258

CALORIES

9

INGREDIENTS

Servings: 16

Ingredients

1 pound ground beef
1 package McCormick® Chili Seasoning Mix
1 can (16 ounces) Bush’s® Light Red Kidney Beans, drained and rinsed
1 can (8 ounces) tomato sauce
2 tablespoons Frank’s RedHot® Original Cayenne Pepper Hot Sauce, plus more to serve
1 package (12 ounces) restaurant-style tortilla chips
2 cups shredded Cheddar cheese
1 medium avocado, peeled, pitted and chopped
2 tablespoons chopped fresh cilantro

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 375°F. Brown meat in large skillet on medium-high heat. Drain fat. Stir in Seasoning Mix, beans, tomato sauce and RedHot Sauce. Cook 2 minutes. Remove from heat.
2 Arrange tortilla chips in single layer on large shallow foil-lined baking pan, spreading to cover pan completely. Top chips with meat mixture. Sprinkle evenly with cheese.
3 Bake 10 to 12 minutes or until cheese is melted. Top with avocado, cilantro and additional RedHot Sauce to serve.