Ranchero Nachos

Sheet pan anything might be one of our favorite ways to cook because it’s minimal cleanup. This no-cook (only heat through) option is great for a weeknight meal. The heavy lifting comes in the form of chopping a few vegetables but if you’ve got extra hands to help (and they are old enough to help) lean into the assistance.

INGREDIENTS

48 Tortilla Chips (roughly 4 servings)

2 c. Cheddar Cheese, Shredded

1 can Ranch Beans, drained

2 Green Onion, diced

½ c. Shredded Carrot

1 pint Tomatoes

1 bunch Cilantro

1 medium Avocado

1 lb. Ready Meals Shredded Chicken

DIRECTIONS

1. Preheat the oven to 350
2. On a large pan place a piece of parchment paper
3. Layer on the chips
4. Sprinkle on the shredded chicken and cheese
5. Heat until cheese is just melted (about 5 minutes)
6. Chop cherry tomatoes in half
7. Dice avocado
8. Mince cilantro
9. Layer on the ranch beans, carrots, tomatoes, cilantro, avocado and green onion to finish off

NUTRITION

Serves 5

Calories 583

Protein 32g

Carbohydrates 35g

Fiber 7g

Sugar 5g

Fat 35g

Cholesterol 112mg

Sodium 1326mg