Sheet pan nachos are so easy and delish! And there are so many ways to top them depending on what you like!
Preheat oven to 375. Grease a baking sheet and spread your chips (I use these Siete Foods grain-free tortilla chips) in a single layer on it. Then, I top them with previously prepared salsa chicken (see below), grassfed cheese, and bell peppers. Bake at 375 for around 10 minutes. Top with salsa, avocados, and sour cream. So good!
Salsa chicken is a go-to around here because it’s delicious and probably the easiest thing I make. I don’t think I can post the “recipe” too many times. Throw a couple of pounds of boneless, skinless chicken, preferably pasture-raised (I use thighs), in your crockpot with a jar of salsa and 4 TB (or 1 packer) of taco seasoning and cook on low for about 6 hours, or in your instant pot for about 25 minutes, and then shred.