Sheet Pan Nachos
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Crispy sheet pan nachos, a guaranteed crowd-pleaser! With crumbled ground beef, melted cheese, and all the best toppings. A must for game day!
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My husband and I made sheet pan nachos tonight and it came out FABULOUS! It was simple to make and tasted great! I’m passing on the recipe to my friends and family! Thank you!
Why you’ll love sheet pan nachos
- No more soggy chips. Say goodbye to bare chips at the bottom! Every tortilla chip is not only crispy but has an even coating of cheese and toppings, the most perfect balance.
- Great for a large crowd. This is an incredibly easy recipe to feed a large crowd, whether it’s for game day or a big family gathering. And you can serve this straight off the pan for the easiest hosting ever.
- Completely customizable. You can toss in leftover rotisserie chicken for a clean-out-the-fridge meal or transform this into a completely vegetarian dish. The options are endless here!
Sheet Pan Nachos
Crispy sheet pan nachos, a guaranteed crowd-pleaser! With crumbled ground beef, melted cheese, and all the best toppings. A must for game day!
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 2 cloves garlic, minced
- 1 (1.25-ounce) package taco seasoning
- 12 ounces tortilla chips
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels, frozen, canned or roasted
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 1 Roma tomato, diced
- ¼ cup diced red onion
- 1 jalapeno, thinly sliced
- 2 tablespoons sour cream
- 2 tablespoons chopped fresh cilantro leaves
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Heat olive oil in a large skillet over medium high heat. Add ground beef and garlic, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.
- Place tortilla chips in a single layer onto the prepared baking sheet.
- Top with ground beef mixture, black beans, corn and cheeses.
- Place into oven and bake until heated through and the cheeses have melted, about 5-6 minutes.
- Serve immediately, topped with tomato, onion, jalapeno, sour cream and cilantro.
Equipment
Did you make this recipe?
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Made them and had lots of love last night we will get a surprise in 9 months time. They’re so good that we had FUN last night.
Hey! Sorry for the confusion. Sometimes I sear with butter and oil and sometimes just oil. So the oil in the recipe list is for searing. Simply add salt and pepper tonight for roasting tomorrow.
My 12 year old (who has grown up being fed Damn Delicious recipes) begged for this recipe tonight. Always a hit! Thanks as always, Chungah!
Could you put all the ingredients together with the beans etc when you put it in the oven?
Excellent for an easy one pan meal! Layered the taco meat & cheese over tortilla chips and baked as instructed. Served in bowls and had a self-serve bar with salsa, diced tomatoes, diced avocados, black beans, corn, cilantro, fresh sliced jalapeños, black olives, salsa con ques0 and sour cream!
If you’re serving a large group how do you serve it? Do you plate individually?
It was absolutely delicious! I used everything but the black beans!
Made mine with what I had. A layer of 50/50 flour and corn tortillas on the bottom of a Pyrex 9×13 coated with canola oil spray. Then added layer of corn tostido chips, round. Then added mild cheddar cheese, Mexican four cheese, and Mozzarella, all shredded Kraft® (on sale 3/5.00) then added 5 evenly spaced teaspoons of cream cheese (Philadelphia ® on sale for 2/4.00) medium Salsa with a final quick douse of Cholula ® green Chile hot sauce, 12 minutes in a preheated oven to 375°
They are just about done and I will finish up after going to work with a cherry Pepsi Cola!
Aloha and Mahalo for the Kokua.
Ohh man them tortillas on the bottom made them nacho tortillas and unbelievably great texture and flavor!
I have made this recipe many times. It is easy and delicious!
We add a little queso at the end.
My husband and I made Sheet Pan Nachos tonight and it came out FABULOUS! It was simple to make & tasted great! I’m passing on the recipe to my friends and family!
Thank you!
So glad we came across this recipe! Delish. We substituted VEGAN chorizo in place of beef and used a VEGAN cheddar. They were SO good and this was the first time we ever made nachos. We will be making again. Thank you.
Haven’t made this yet but will need to make enough for at least 24 people. It looks fast and easy and I can almost taste it just by reading the recipe. What size sheet pan are you using? The ones I use are commercial kitchen sized.
Made it exactly like the recipe called for…ABSOLUTELY DELICIOUS!!!
served with fresh guac these were actually damn delicious. Made our Super Bowl super
I used my own taco seasoning, added more cheese, a can of refried beans and avocado. I served it with sour cream, salsa and hot sauce. It was the perfect Sunday funday comfort for my shelter in place mates.
I haven’t made this yet because I really don’t like the taco seasoning packages. I think it takes the authenticity from a Mexican dish. Also, the sodium content is quite high. I agree with another reviewer who said it makes his wife thirsty! Do you have any suggestions as to what else I could add to the meat in its place?
I have stopped using the packaged taco seasonings and make my own without salt. Google it, there’s tons of recipes out there for it!
How can you add taco seasoning after then drain I don’t get it
My thoughts exactly. She is draining the seasoning with the grease. Drain first, then add seasoning.
Drain the grease, then add the taco seasoning and some water. Let it simmer to absorb the spices. When the liquid
is almost gone, it’s ready.
Perfect comfort food! Thanks for the recipe.
Great recipe, I used a can of chili with beans for a quick substitute, place cheese on top of chips first to keep chips from getting soggy then use other toppings and finish with cheese. Quick and good.