Sheet Pan Loaded Nachos (Print Version)
# Ingredients:
→ Main Stuff
01 -
10-ounce bag of tortilla chips
02 -
1 tablespoon olive oil
03 -
A pound of ground beef (85/15 preferred)
04 -
2 garlic cloves, chopped fine
05 -
1 small onion, chopped fine
06 -
1 can of black beans (15.5-ounce), rinsed and drained
07 -
A 15.25-ounce can of corn, drained
08 -
2 tablespoons of taco mix
09 -
2 cups of shredded Monterey Jack cheese
10 -
¾ teaspoon of salt, to be divided
→ Extras You Can Add
11 -
Fresh cilantro, finely cut
12 -
Mexican crema or sour cream
13 -
Pico de gallo or diced tomatoes
14 -
Sliced jalapeños, pickled or fresh
# Instructions:
01 -
Turn your oven on and set it to 400°F.
02 -
Pour olive oil into a big pan over medium heat. Toss in the onion and cook it for 3-4 minutes, stirring, until it looks clear. Add garlic and cook briefly—about 30 seconds—just till it smells delicious.
03 -
Add the ground beef to the skillet and let it cook for about 7-8 minutes, crumbling as you go, until it’s no longer pink. Mix in the taco seasoning and ½ teaspoon salt. Lower the heat and cook for another couple of minutes to let the liquid mostly evaporate.
04 -
Cover a baking sheet with parchment paper. Spread out the tortilla chips in a single layer over it.
05 -
Scatter the beef, beans, and corn evenly over the chips. Top with shredded cheese and sprinkle on the last ¼ teaspoon of salt.
06 -
Pop the tray into the oven for about 4-6 minutes, just until the cheese is melted and gooey. Pull it out and dress it up with cilantro, crema or sour cream, pico or diced tomatoes, and jalapeños if you like.
# Notes:
01 -
Pick sturdy chips so they don’t fall apart under the toppings.
02 -
Lay chips in one layer so toppings cover everything.
03 -
Want things to go faster? Prep meat, cheese, and toppers beforehand.
04 -
Keep sogginess away by adding wet toppings at the last minute.
05 -
Reheat leftovers in a 375°F oven for a few minutes to get that crispiness back.