Sheet Pan Nachos

Tools used: Large Perforated Baking Sheet, Large Bonmat, Round Mold, Octogonal Mold, Heat Resistant Spatula, Mini Whisk, Santoku Chef Knife, Signature Spatula, Citrus Press, Eco Chop

Ingredients

Taco Meat

• 1 pound ground beef

• 1/3 cup chopped onion

• 1 tsp minced garlic

• Salt & pepper

• 2 Tablespoons taco seasoning

• 1 (14.5 ounce) Mexican stewed tomatoes

• 1/2 tsp sugar

Nachos

• 1 (11 ounce) bag tortilla chips

• 3-4 cups shredded cheddar cheese or Mexican blend cheese

• 1 pint grape tomatoes

• 2 green onions, chopped

• 1/4 cup cilantro, chopped

Creamy Drizzle

• 1/4 cup sour cream

• 1/4 cup mayonnaise

• 1 Tablespoon taco seasoning

• 1 Tablespoon freshly squeezed lime juice

Directions

• Preheat the oven to 350 F. Place the Large bonmat on the Large Perforated Baking Sheet.

• Place the ground beef, onion, garlic, salt, pepper and taco seasoning in the Medium or Large Round Mold. Cover the mold with the Octagonal bonmat.

• Cook in the microwave for 5-6 minutes until the meat is cooked through. Let cool for a few minutes, fold the mold in half and drain any liquid.

• Add the Mexican stewed tomatoes (undrained) and sugar. Stir, and heat through in the microwave for 3 minutes.

• Spread the tortilla chips over the bonmat. Sprinkle the meat and cheese over the top of the chips. Bake for 5 minutes or until the cheese is nice and melted.

• While the cheese is melting, combine all of the Creamy Drizzle ingredients together until smooth with the mini whisk.

• When the tray of chips comes out of the oven, sprinkle it with tomatoes, green onions and cilantro. Drizzle the creamy sauce over the top. Serve immediately.

* Make these for dinner or for entertaining. The creamy drizzle elevates these nachos. Make it your own by customizing your favorite toppings from avocados, fresh corn, jalapenos, or even black beans. Cleaning up is a breeze on the bonmat!