Loaded Sheet Pan Nachos

Ingredients

• 1 tablespoon olive oil
• 1 medium onion , chopped
• 1 pound ground beef
• 1 teaspoon chili powder
• 1 teaspoon coriander
• 1/2 teaspoon dried oregano
• 3/4 teaspoon Morton kosher salt
• 1 bag tortilla chips, preferably thick and sturdy
• 1 bell pepper, cored, halved and chopped
• 1 can black beans, rinsed and drained
• 1 cup frozen corn
• 1 can sliced black olives, about 1/4 cup
• 1 to 1 1/2 cups grated cheddar cheese or shredded Mexican cheese blend
• 1 avocado, cubed
• 2 scallions, green ends sliced thinly
• 1 plum tomato, diced
• 1/2 cup cilantro, chopped
• 1 jalapeño pepper, seeded and thinly sliced
• 1/3 cup sour cream
• 1 cup sour cream
• Juice of one lime
• 1/3 cup cilantro
• Pinch of salt

Directions

1. Set your oven to 400 degrees F.
2. Warm the olive oil in a medium skillet, either nonstick or cast iron, then add the onions. Cook them for 5 minutes, just until they begin to soften.
3. Add the ground beef, then sprinkle in the kosher salt, oregano, coriander, and chili powder. Work the meat into small crumbles with a wooden spoon as it cooks, and continue until it has browned, about 8 to 10 minutes. Pull the skillet off the heat and set it aside.
4. Cover the sheet pan with tortilla chips. Precision is not the goal here; about 6 to 8 handfuls should do it. Arrange them so the chips sit close together and mostly in 1 layer, without building the pile too tall.
5. With a slotted spoon, lift the beef mixture from the skillet so the extra fat stays behind, then scatter it evenly over the chips. Use the whole batch.
6. Next come the bell pepper and black beans, followed by the corn, black olives, and cheese.
7. Slide the pan into the oven and bake for about 5 to 7 minutes, until the cheese is melted and bubbling.
8. While the pan is in the oven, make the cilantro lime crème. Combine the sour cream with the lime, salt, and cilantro in the bowl of a food processor with the blade attached. Run the machine until the mixture is smooth, then taste and season with more salt if it needs it.
9. Skipping the food processor is fine: mince the cilantro very small, then blend it by hand with the sour cream, salt, and lime juice.
10. Take the sheet pan out of the oven and finish the nachos with the fresh cilantro. Spoon the crème over the top. Bring the pan straight to the table as is, with the garnishes in small bowls on the side.