- Stir together ingredients for pico de gallo in a small bowl. Set aside.
- Heat ground beef in a medium skillet over medium heat. Use a spatula to break up meat into small crumbles. Cook for 5 minutes. Drain and discard liquid from pan and return to the stove. Stir in cumin, chili powder, oregano and soy sauce. Cook 5 minutes longer. Turn heat off.
- Heat oven to 350˚F. Spread tortilla chips evenly on a baking sheet. Top with cheese and bake for 6-8 minutes, until the cheese is melted.
- Top nachos with ground beef, black beans, pico de gallo and sliced jalapeños. Serve hot.
Sheet Pan Nachos with Umami Beef
Yield
Serves 6
Prep Time
15 minutes
Cook Time
18 minutes
Total Time
33 minutes
kikkoman products used:
ingredients
For Pico de Gallo
1 cup chopped tomatoes
½ cup chopped red onion
2 tablespoons chopped cilantro
1 tablespoon Kikkoman® Rice Vinegar
¼ teaspoon sea salt
1 pound 93% lean ground beef
1 tablespoon ground cumin
1 tablespoon chili powder
½ teaspoon dried oregano
2 tablespoons Kikkoman® Less Sodium Soy Sauce
8 cups tortilla chips
1 ½ cups shredded cheddar cheese
½ cup black beans
1 small jalapeño, thinly sliced
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
