Easy Sheet Pan Nachos
Whether it's for a game day or just a cozy day in with the family, these sheet pan nachos are perfect. They're so easy to make and come together in less than twenty minutes. You can customize the toppings as you please and get creative with the arrangement of the tray. Also, it's so delicious. Cheese, meat, veggies...where's bad? Give this super easy recipe a try and I know you'll love it too.
TOPPINGS PREP
This recipe doesn't take very long to come together at all. Because of that, I like prepping the toppings I'm going to use first. For this recipe, I used Roma tomatoes, jalapenos, cilantro, minced garlic, red and white onion, and a squeeze of lime as the toppings. I definitely recommend using these ingredients as a base and you can add on from there. You add other toppings such as sour cream, guacamole, beans, etc.
GROUND BEEF TOPPING
Once you have all of your toppings prepped, you can begin to cook the beef. I'm using ground chuck. Place the beef in a large pan over medium-high to high heat to begin to sear the meat. As it's cooking break it up frequently with your wooden spoon. We want to cook this beef until it's browned and continue to break it up until you have bite-size chunks of beef. Lower the heat to a medium setting at this point. Once the beef is browned, add your seasonings and mix to combine. Then add a bit of water and mix that to combine. Cook for another minute or two over medium heat until some of the water evaporates. Once the beef is browned and everything has been combined, remove the pan from the heat and pour the beef into a cheesecloth placed over a strainer. You can also just use layers of thick paper towels. We don't want the excess fat or juices on our chips because that will turn them soggy instantly.
BAKING TIME
It's really important to pick a good chip. You want an authentic Mexican tortilla chip for the best results. Lay the chips onto a sheet tray lined with parchment or a silicone mat that has been lightly greased with cooking spray. Sprinkle the cheese on top of the chips and in the layers and crevices of the chip mound on the tray. Once the cheese is evenly distributed, you'll bake this at 400°F for about 5-7 minutes. We just are melting the cheese at this point.
TOPPING TIME
Once the cheese is properly melted, you can take the chips out of the oven. Begin to place the drained beef over the top of the chips and again in the crevices of the mound. You want to distribute the beef as evenly as possible. Sprinkle the rest of the cheese over the top. Then, place your prepped toppings over the top as evenly as possible and decorate as you please. Squeeze some lime over the top and enjoy warm! Be careful as the pan will still be hot.
Easy Sheet Pan Nachos
Yield:
1 tray
Cook Time:
15 minutes
Total Time:
15 minutes
Homemade Sheet Pan Nachos
Ingredients
Ground Beef Topping
- 1 lb ground chuck
- 2 tablespoons taco seasoning
- 1 teaspoon adobo seasoning
Chips
- 16 oz good quality tortilla chips
Base Toppings
- 1 medium roma tomato, diced
- 2 garlic cloves, minced
- ¼ white onion, diced
- ¼ red onion, diced
- 24 oz Mexican 4 cheese blend [half saved for before baking and half for after] (Monterey Jack, Cheddar, Queso Quesadilla and Asadero or you can choose any one of those instead of a blend)
- 1 large lime, quartered
- 2 tablespoons cilantro, chopped
- 1 jalapeno, sliced (remove the seeds if you don't like it too spicy)
Other optional toppings
- Beans, guacamole, sour cream, etc.
Instructions
- Prep all of your toppings first. I've suggested some base toppings and you can add other toppings such as sour cream, guacamole, beans, etc from there.
- Next, place the beef in a large pan over medium-high to high heat to begin to sear the meat. As it's cooking break it up frequently with your wooden spoon. We want to cook this beef until it's browned and continue to break it up until you have bite-size chunks of beef. Lower the heat to a medium setting at this point. Once the beef is browned, add your seasonings and mix to combine. Then add a bit of water and mix that to combine. Cook for another minute or two over medium heat until some of the water evaporates. Once the beef is browned and everything has been combined, remove the pan from the heat and pour the beef into a cheesecloth placed over a strainer. You can also just use layers of thick paper towels. We don't want the excess fat or juices on our chips because that will turn them soggy instantly.
- Now, lay the chips onto a sheet tray lined with parchment or a silicone mat that has been lightly greased with cooking spray. Sprinkle the cheese on top of the chips and in the layers and crevices of the chip mound on the tray. Once the cheese is evenly distributed, you'll bake this at 400°F for about 5-7 minutes. We just are melting the cheese at this point.
- Once the cheese is properly melted, you can take the chips out of the oven. Begin to place the drained beef over the top of the chips and again in the crevices of the mound. You want to distribute the beef as evenly as possible. Sprinkle the rest of the cheese over the top. Then, place your prepped toppings over the top as evenly as possible and decorate as you please. Squeeze some lime over the top and enjoy warm! Be careful as the pan will still be hot.
