Fructose Free Sheet Pan Nachos
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Learn more →Ingredients
6 servings
For the beef
- 1 lb ground beef (80/20)
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp water
For the nachos
- 1 bag (13 oz) tortilla chips
- 1 ½ cups shredded cheddar cheese
- 1 ½ cups shredded monterey jack cheese
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (4 oz) diced green chiles, drained
- 1 jalapeño, thinly sliced into rounds
Ingredient noteA serving of up to about one small jalapeño is low in fructose. This recipe contains only about 1/6 of a jalapeno per serving, making it likely Low Fructose. If you prefer to always avoid jalapeño, please tap it and change its rating to Red.
For serving
- ½ cup sour cream (optional)
- 1 cup guacamole or 1 avocado, sliced (optional)
- ½ cup pico de gallo or fresh salsa
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges
Instructions
- 1
Preheat the oven to 400°F (205°C). Line an 18x13-inch rimmed sheet pan with foil and set aside.
- 2
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small crumbles, until no pink remains and the beef registers 160°F (71°C) on an instant-read thermometer, about 6–8 minutes. Drain off excess fat.
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