Sheet Pan Nachos
Crowd-pleasing crispy sheet pan nachos (the best game day nachos)! With crumbled ground beef, melted cheese, and all the best toppings.
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
Equipment
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Heat olive oil in a large cast iron 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.
Notes
- Use a good quality sheet pan. A durable sheet pan is ideal – it will last for years with minimal wear and tear, and will help achieve even cooking and avoid warping at high temperatures.
- Use thick, sturdy tortilla chips. Thick tortilla chips will prevent sogginess, support heavy loads without snapping or breaking, and withstand oven heat very well.
- Drain the excess grease. Drain any excess grease and fat after crumbling the ground beef to prevent soggy chips.
- Freshly grated cheese goes a long way. Pre-packaged shredded cheese contains anti-caking agents that can hinder its ability to melt properly.
- Bake just before serving. Prep the meat, cheese, and toppings 24 hours in advance, baking just before serving for maximum freshness and crispiness.
- Add cold toppings last. Always add cold, fresh toppings after the nachos have been baked.