Sheet Pan Salsa Verde Nachos with Quick-Pickled Red Onion 

Cooking Instructions

1. Adjust an oven rack to the middle position and heat to 400 degrees. Line a rimmed baking sheet with aluminum foil and coat with nonstick cooking spray.
2. Halve and peel onion. Thinly slice one half and dice the other. In a small, microwave-safe bowl, toss sliced onion, ¼ cup water, vinegar, agave and a large pinch of salt until combined. Cover tightly with plastic wrap. Microwave on high for 2 minutes. Carefully remove from the microwave and set aside, covered.
3. Heat oil in a large skillet on medium-high. Add pork, diced onion, garlic, cumin and a large pinch of salt. Cook, breaking up pork with a spoon, until meat is cooked and starting to brown, 5 to 7 minutes. Add 1 cup salsa verde, beans and ½ cup water. Bring to a simmer and cook until thickened, 2 to 3 minutes. Turn off heat. Stir in ¼ cup cilantro and season with salt.
4. Scatter half the tortilla chips on the baking sheet in a single layer. Top with half the pork mixture, then half the cheese. Repeat with the remaining tortilla chips, pork and cheese. Bake until the cheese is melted, about 8 minutes.
5. Remove plastic wrap from pickled onions; stir. Top nachos with tomatoes, pickled onion, sour cream, remaining salsa verde and more cilantro. Serve family-style with lime wedges alongside for squeezing on top.